The Best Potato Salad In The World!

Ingredients

• 2 pounds Baby Potatoes (washed, halved if larger than bite‑size)
• 8 slices Bacon (cut into 1‑inch pieces after cooking)
• 1 small Red Onion (finely diced)
• 3 large Eggs (hard‑boiled, peeled and chopped)
• 1 cup Sour Cream (full‑fat for best texture)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Chives (finely chopped)
• 2 tablespoons Fresh Parsley (flat‑leaf, finely chopped)
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Sugar (granulated)
• ½ teaspoon White Pepper (ground)

Instructions

1. Prepare the Potatoes

   Slice the baby potatoes into bite‑size pieces if they are larger than 1½ inches. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 12‑15 minutes. Drain in a colander and return to the pot. Let them sit uncovered for 5 minutes to steam‑dry completely.

   Time: PT20M

   Temperature: 212°F

2. Cook the Bacon

   While the potatoes are boiling, heat a skillet over medium‑high heat. Add the bacon strips and cook, turning occasionally, until crisp and browned, about 8‑10 minutes. Transfer to a paper‑towel‑lined plate, crumble once cool.

   Time: PT10M

   Temperature: Medium‑high

3. Hard‑Boil the Eggs

   Place the eggs in a small saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10 minutes. Transfer to an ice‑water bath for 5 minutes, then peel and chop.

   Time: PT15M

   Temperature: 212°F

4. Prep the Vegetables & Herbs

   Dice the red onion finely. Chop the chives and parsley together. Set aside in separate small bowls.

   Time: PT5M

5. Make the Sour Cream Dressing

   In the mixing bowl, combine sour cream, lemon juice, chopped chives, chopped parsley, salt, sugar, and white pepper. Stir until smooth and the sugar has dissolved.

   Time: PT5M

6. Assemble the Salad

   Add the steam‑dried potatoes, crumbled bacon, diced red onion, and chopped eggs to the bowl with the dressing. Gently toss until everything is evenly coated.

   Time: PT5M

7. Chill and Serve

   Transfer the salad to a serving bowl, cover, and refrigerate for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

530

Protein

15g

Carbohydrates

45g

Fat

30g

Fiber

4g