Red and White Creamer Potato Salad

by Chef

Serves: Serves 6 - 8Prep Time: 10 minutesCook Time: 15 minutes


For the potato salad:

  • 1 pound red creamer potatoes
  • 1 pound white creamer potatoes
  • 3 stalks chopped green onions, white and green
  • 10 strips smoky bacon, chopped small
  • ¼ cup minced red onion
  • ½ cup chopped bread and butter pickles
  • 3 tablespoons Creole mustard
  • 1 tablespoon apple cider vinegar
  • 1½ cups mayonnaise (your favorite)
  • ¾ cup sour cream (light or regular)
  • 2 tablespoons flat-leaf parsley, chopped fine
  • Pinch kosher salt
  • Dash freshly ground black pepper


For the potato salad: Rinse and place the potatoes in a large pot. Cover with water. Add 2 tablespoons salt. Place over high heat. Bring to a boil. Reduce to a simmer and set timer for 8 minutes for small creamer potatoes (cook 12-15 minutes if using regular-size new potatoes). Strain and let cool. Remove with a slotted spoon or dump the potatoes into a colander and cool down under running water. Slice creamer potatoes in half (or using regular-size potatoes, cut into large dice) and place into a large mixing bowl.

In a skillet, render the bacon until crispy. Reserve the drippings. In a medium-size mixing bowl, use a small whisk and combine remaining ingredients. Then using a wooden spoon, gently fold the wet mixture into the cooked and cooled potatoes. Add bacon drippings to your liking. Adjust seasoning with salt and pepper. Wrap bowl and let chill completely before serving.