• Servings 6
  • Prep 15 min
  • Cook 20 min
  • Cuisine
  • Skill Level

Bacon Herb Potato Salad


  • 3 lbs yukon gold potatoes
  • 1/4 lb bacon, fried crispy
  • 1 large rib celery, minced
  • 1 medium red onion, minced
  • 2 sprigs thyme (6 inches)
  • 2 sprigs rosemary (6 inches)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup yellow mustard
  • kosher salt and black pepper to taste


  • Add the potatoes to a large pot of cold water. Bring to a boil and cook until tender. About 20 minutes.
  • Meanwhile fry the bacon until slighty crispy.
  • Remove potatoes and allow to cool slightly, remove skins and cut into 1/2 inch cubes.
  • Mince celery and onions and set aside.
  • In a large bowl add the mayonnaise, sour cream and mustard and mix until well combined.
  • Remove the rosemary and thyme leaves from the stems and roughly chop.
  • Add the potatoes to the dressing along with the celery,onions, chopped herbs and bacon.
  • Season with salt and pepper.
  • Gently mix to combine well.
  • Cover and chill for several hours before serving.

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