Potato Salad With Sour Cream and Bacon

Suzanna Marie's Note:

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.

• Total Time: 2 hrs
• Prep Time: 2 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 1360.77 g red potatoes, cut and quartered
• 10 eggs
• 226.79 g low sodium bacon
• 118.29 ml sour cream
• 473.18 ml mayonnaise
• 177.44 ml diced onion
• 236.59 ml thinly sliced celery
• 29.58 ml bacon drippings
• 2.46 ml dried marjoram
• 2.46 ml dried tarragon leaves
• 2.46 ml pepper
• 1.23 ml dried dill weed
• 1.23 ml 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.

Reviews

[breezermom]

Wow! I've made many potato salads, but none with the subtle nuances of marjoram, dill, and tarragon! I loved the small hint left behind by the spices. My tongue is doing the happy dance! Thanks for sharing this wonderful recipe.