Sour Cream Potato Salad

    3 hours 35 minutes

    This is a great side dish for barbecues, the sour cream and mayonnaise make it creamy, while just a hint of mustard gives it a little bite. The bacon adds a nice salty edge.

    164 people made this

    Serves: 8 

    • 4 medium size potatoes
    • 250ml or 300ml sour cream
    • 4 to 6 tablespoons Kraft classic mayonnaise
    • 1 tablespoon Masterfood Australian mustard
    • 1/4 cup chopped shallots (green ends)
    • 250g chopped bacon

    Preparation:15min  ›  Cook:20min  ›  Extra time:3hours chilling  ›  Ready in:3hours35min 

    1. Peel and chop potatoes into bite size pieces.
    2. Cook in saucepan until just tender. drain and cool in fridge for 2 hours.
    3. Fry bacon in pan until cooked to your preference, drain on paper towel.
    4. In a large bowl, mix together the sour cream, mayonnaise, mustard, shallots and cooled bacon.
    5. Stir in cooled potatoes making sure the potatoes are completely coated and refrigerate for 1 hour before serving.

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    Reviews in English (2)


    love this! i cut up ham off the bone, also added a tsp dijon mustard and a couple boiled eggs, didnt have shallots so just added some chives  -  18 Dec 2012


    Easy and not as sickly sweet as some dressings !  -  24 Dec 2017