Very good. I didn’t even wait overnight to serve it and it was very well received, however, the leftovers the next day were also delicious. I ran out of sour cream and needed a little more creaminess, so I added plain Greek yogurt, and no one could tell the difference. I also opted for fresh chopped green onions instead of the dried chives, as others mentioned.
This recipe is amazing! I don’t like traditional potato salad but love potatoes. I have made this without the bacon too, to please a vegetarian crowd and it’s still just as good!
This is the recipe I was looking for. I needed a change in a potluck potato salad and this one did it. thanks for sharing.
Andy, Amanda, Paul loved it. It was good. I used 4 lbs. of red potatoes and 15 sl. real bacon as it says, but it could have used more bacon for sure. Also used a 16 oz. container of light sour cream and about a cup of mayo, probably a cup of cheese plus sprinkled more on top. I used green onion instead of chives. I would try Greek yogurt also.
Perfect potato salad! I used 1 onion, chopped, instead of chives, added 4 stalks of celery added 2 T. vinegar and everything else kept the same, except didn’t peel the potatoes- Very Good! 2nd review- still 5 star! I cubed unpeeled red potatoes and roasted at 400 for 25 minutes- sprinkled w/ salt and pepper.
Cooled potatoes and added to 1 C. sour cream 1 C. ranch dressing mixture- added shredded cheese, green onions, fresh snipped chives, and crumbled bacon. Sprinkle some bacon, cheese and chives over the top before serving. Did not add celery or vinegar this time. YUM!!
Ingredients:
8 medium Russet Potatoes
1 cup sour cream.
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