Clovis News

February 28, 2014

Bacon and Chive Potato Salad

A perfect side dish for upcoming spring parties and barbecues.

Bacon and Chive Potato Salad

By Lina Darnell (adapted by this recipe via Taste of Home)

 Yield: 8 servings.


  • 4 cups cubed red potatoes or potatoes of your choice
  • 1 cup onion, chopped
  • 7 strips of cooked and crumbled bacon
  • 2 tablespoons fresh parsley, minced
  • 1/2 cup real Mayo
  • 1/2 cup sour cream
  • 3 tablespoons prepared ranch salad dressing
  • 2 tablespoons prepared mustard
  • 4 teaspoons white vinegar
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper 
  • Handful of chive, chopped

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.In a large bowl, combine the potatoes, onion, bacon parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Sprinkle chopped chive over the top. Refrigerate for 1 hour or until chilled.

Related content



Editor's Choice Videos