Potato Salad With Sour Cream and Bacon |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 16 |
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Mom always added sour cream, bacon and bacon drippings to her potato salad and folks loved it. I've dressed it up a little, adding celery, different spices and more eggs than she did. Mom, of course, never measured. In order to post I measured all the ingredients and must say I have given mom a run for her money. Hope you enjoy. Ingredients:
3 lbs red potatoes, cut and quartered |
10 eggs |
1/2 lb low sodium bacon |
1/2 cup sour cream |
2 cups mayonnaise |
3/4 cup diced onion |
1 cup thinly sliced celery |
2 tablespoons bacon drippings |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried tarragon leaves |
1/2 teaspoon pepper |
1/4 teaspoon dried dill weed |
1/4 teaspoon salt |
Directions:
1. Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.
2. Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
3. Fry bacon until crisp; drain on paper towel; crumble and set aside.
4. In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
5. Add sour cream, mayonnaise, and spices.
6. Gently fold mixture together being careful not to mash potatoes.
7. Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
8. NOTE: Prep time includes cooking time.
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