Potato and bacon salad

    8 hours 50 min

    This is a deliciously different potato salad, which is made by tossing potatoes with bacon, soured cream, mayonnaise, Cheddar and seasonings. A perfect side salad for a summer barbecue.

    46 people made this

    Serves: 12 

    • 1.8kg potatoes, peeled
    • 15 rashers streaky bacon
    • 450ml half fat soured cream
    • 2 tablespoons mayonnaise
    • 225g grated Cheddar cheese
    • 2 tablespoons dried chives
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Prep:30min  ›  Cook:20min  ›  Extra time:8hr chilling  ›  Ready in:8hr50min 

    1. Place potatoes in a large pot and cover with lightly salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until just tender, about 15 minutes. Drain the potatoes and allow to cool to room temperature. Dice once cooled.
    2. Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. Allow to cool and crumble the bacon into a large bowl.
    3. Place the cooled potatoes into the bowl with the bacon and mix in the soured cream, mayonnaise, Cheddar cheese, chives, salt and pepper. Refrigerate overnight before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (56)


    Yummy and simple. We call this a baked potato salad in the US. I didn't have dried chives so I used fresh snipped chives from my herb pot. Thanks so much for sharing.  -  22 Jan 2015


    I get SO SO many requests for my recipe when I make this potato salad and I now make it without the actual recipe. You can really just throw it together in whatever proportions you want. My trick is stirring in two tablespoons of white vinegar with the potatoes immediately after you drain them and they are still hot. This gives the salad the perfect little zing that everyone seems to love. I think this is why I always get requests for the recipe. DO NOT use dried chives. Use fresh or even better...USE GREEN ONIONS/SCALLIONS. Much tastier and more eye appeal.They don't get lost in the salad. BEWARE: once you take this to a gathering, it will be YOUR thing to bring forever and always!!  -  09 Feb 2011  (Review from Allrecipes US | Canada)


    I did it a bit differently... my fiance is a chef and gave me some pointers. I actually baked the potatoes. It took a bit longer but really gave it the baked potato taste. I also left the skins on them, they held up better when I cut them. I used scallions instead of dried chives as well. Overall, very good! Oh, and I put a touch of bacon grease in it, (so bad I know!) but it just gave it a bit more flavor. I am taking it to a cookout, so we will see how well it is received there!  -  10 Sep 2010  (Review from Allrecipes US | Canada)