Bacon Potato Salad

 

I love this potato salad; it pairs wonderfully with BBQ.  It was perfected by my brother, with the addition of pickle juice...he also adds eggs, which I often omit. I'm a purist. I love eggs over easy, in which I dip any bread product available...hard boiled is not my thing. If they're your thing...add them. 

Bacon Potato Salad

9 red potatoes 

1 1/4 cup of Greek Yogurt

1 1/4 cup of full fat sour cream 

3 pickles, finely chopped

3 tablespoons of pickle juice

1/2 package of cooked bacon, roughly chopped

2-3 green onions

1/4 cup of fresh parsley, chopped

Salt and pepper, to taste

Instructions:

Bring a large pot of salted water to a boil. Quarter the potatoes and add to boiling water. Reduce heat and boil for 15-20 minutes, depending on the size of your potatoes. I often do this step the day before so I don't have to work with hot potatoes. 

Once boiled, cool, strain and cube. 

 

I always prepare this recipe in my serving bowl. The fewer dishes I can dirty, the happier I am!

Next, finely chop your green onions and parsley (reserve some parsley to add to the top of the salad as a garnish) and cube your pickles. Roughly chop your cooked  bacon. Pile these ingredients onto the top of your potatoes. Mixing will occur when you add the wet ingredients to avoid breaking up the potatoes. 

To your serving / mixing bowl, add 1 and 1/4 cup of Greek Yogurt and Sour Cream. Followed by 3 tbsps of pickle juice and salt and pepper.  

 

With a spatula, gently mix the salad together. If you built your salad in your serving bowl, use a piece of paper towel to clean the edges of the bowl and enjoy!!!  

If you have any questions or you just liked this Big Idea, please feel free to comment below.  Thanks for reading!