Potato Salad (No Mayonnaise)

1. 1

   Fry bacon until well done, drain, and crumble. Set aside.

2. 2

   In a saucepan, place potatoes in salted cold water and cover.

3. 3

   Bring potatoes to a boil and cook 20 to 25 minutes or until tender. Drain and cool.

4. 4

   Peel potatoes (if desired), cut into 1/4-inch slices, and place in a mixing bowl.

5. 5

   Add onions, parsley, and half of the bacon crumbles to the potatoes.

6. 6

   In a small bowl, combine vinegar, oil, hot sauce, sour cream, salt, and pepper.

7. 7

   Add the vinegar mixture to potato mixture and toss.

8. 8

   Cover and chill for at least 4 hours.

9. 9

   Garnish with the remaining bacon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.