Creamy Potato Salad with Bacon and Chives
Try this Creamy Potato Salad with Bacon and Chives recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- dash pepper
- 1 lb. bacon
- 4 lb. red potatoes
- 1 1/2 c. sour cream
- 3 t. white vinegar
- 1/2 c. chopped chives
- 1 t. onion powder
- 1/4 t. garlic powder
- 1 t. dill
- 1 t. salt
- Carbohydrate 291.543266962 g
- Cholesterol 308.4428116 mg
- Fat 206.84138072 g
- Fiber 30.8707820251588 g
- Protein 86.919248092 g
- Saturated Fat 68.6249696573 g
- Serving Size 1 1 recipe (2269g)
- Sodium 4197.3946109 mg
- Sugar 260.672484936841 g
- Trans Fat 23.3601470550001 g
- Calories 3348 calories
Wash potatoes and chop into roughly uniform-sized pieces (about 1-inch squares).Place potatoes in a large pot, cover with water, and bring to a boil. Boil until just fork-tender. You DON'T want them to mash when pierced with a fork!When boiled, drain them and cool completely before adding in the remaining ingredients (I stuck mine in the fridge to speed things up).While potatoes are cooling, cook up the bacon. When cooled, crumble.Place all ingredients in a large bowl and mix carefully until potatoes are coated evenly with dressing.Store covered in the fridge.
