Get ready to transform your ordinary side dish into a crowd-stopping sensation that'll have everyone begging for seconds! This Bacon Chive Potato Salad isn't just another recipe—it's a creamy, crispy, flavor-packed experience that combines the rich comfort of perfectly cooked baby potatoes with the irresistible crunch of bacon and the fresh zing of chives. Whether you're planning a summer barbecue, a potluck, or just craving a delicious side dish, this recipe promises to elevate your culinary game and leave your guests absolutely impressed.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes
- 4 slices bacon
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly and cut any larger potatoes in half to ensure uniform cooking size.
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to medium-high and cook potatoes until tender, approximately 12-15 minutes. Test doneness by piercing with a fork.
- While potatoes are cooking, cook bacon in a skillet over medium heat until crisp and golden brown. Remove bacon and drain on paper towels.
- Once potatoes are cooked, drain in a colander and let cool for 5-10 minutes until they can be handled safely.
- Crumble the cooled bacon into small pieces.
- In a large mixing bowl, combine mayonnaise, sour cream, chopped chives, salt, and pepper. Whisk until smooth and well-blended.
- Gently fold the cooled potatoes into the creamy mixture, ensuring each potato is evenly coated.
- Sprinkle crumbled bacon over the top of the potato salad.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, as they hold their shape and provide a creamy, tender texture.
- Salt your boiling water: Adding salt to the potato cooking water enhances the potatoes' flavor from the inside out.
- Cool potatoes properly: Allow potatoes to cool for 5-10 minutes before mixing to prevent the mayonnaise from breaking down and becoming runny.
- Crisp bacon is key: Cook bacon until it's golden and crisp for maximum flavor and crunch.
- Chill before serving: Refrigerating the salad for at least 30 minutes allows the flavors to meld together and improves overall taste.
- Make ahead friendly: This potato salad can be prepared a day in advance, making it perfect for meal prep and gatherings.
- Customize to taste: Feel free to add extra herbs or swap sour cream with Greek yogurt for a lighter version.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 6g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 25mg
