Sour Cream Potato Salad with Bacon (Potato Salad Without Mayo)

5 from 3 votes

Sour Cream Potato Salad with Bacon (Potato Salad Without Mayo)

Our favorite sour cream potato salad with bacon and dill and without mayo. This salad is creamy, comforting, and full of flavor; it will become your favorite too.

Prep Time20

Cook Time30

Total Time50

Course: Salads

Cuisine: American

Servings:

Calories: 398kcal

Author: Adina

Ingredients

2.2 lbs lbs small waxy potatoes 1 kg, Notes
4-5 thin bacon slices depending on size
3-4 scallions/ green onions depending on size
¾ cup sour cream 175 g
5 tablespoons heavy or single cream
2 tablespoons apple cider vinegar white wine vinegar is also fine
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons chopped dill
fine sea salt and ground black pepper to taste

Instructions

Potato salad:

Cook potatoes: Scrub the potatoes and place them in a pan or pot large enough to hold them all comfortably. Cover with cold water and add salt generously. Bring to a boil, lower the heat and simmer the potatoes, uncovered, until tender. Depending on their size, this might take between 10 and 20 minutes. Start checking after 5-7 minutes already if the potatoes are very small.
Check by pushing a fork, small knife, or skewer through their center. The utensil used should slide all the way easily to the center of the potato.
Slice potatoes: Drain in a colander, rinse with cold water and leave for 5-10 minutes or until cool enough to handle. Peel and slice. Place the pieces in a large bowl.
Cook the bacon strips in a large pan on low heat. When it starts to curl, use the tongs to turn each slice to cook on the other side. Let it brown evenly on both sides; it will not take long. Transfer the pieces to a large plate lined with kitchen paper, which will absorb the excess fat. When cool enough to handle, tear or cut the bacon into small pieces. Set aside.
Chop the green onions into thin rings. Add them to the potatoes.

Sour cream dressing:

Make the dressing: Place the sour cream and the heavy or single cream in a small bowl. Stir well. Add the vinegar, mustard, sugar, and salt, and pepper to taste. I added about 1 ½ teaspoon fine sea salt, but start with less and add more to taste; not all salt types are equal. Fold in the chopped dill as well.
Combine: Pour the dressing over the potatoes in the bowl, add the bacon and stir well but carefully.
Serve: You can serve the salad immediately or place it in the fridge, covered. Bring to room temperature before serving.

Notes

The best potatoes to use for a potato salad are waxy potatoes. They contain less starch than starchy potatoes and will keep their shape best when cooked. Look for red potatoes, new or fingerling potatoes.
I prefer to use small, thin-skinned waxy potatoes when making this sour cream potato salad or any other potato salad.
All-purpose potatoes will give the salad a softer texture, they will disintegrate slightly when mixed, and the salad will be creamier.

Nutrition