Candy Wilkerson prepared this traditional Southern potato salad for my half hour show, P. Allen Smith Gardens. This is a great dish to make ahead because the flavor is actually best after chilling for several hours. It’s easy to prepare and believe me, it’s a dish that will be requested over and over again.


  • 8 Idaho Baking Potatoes
  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • 1/4 cup White Vinegar
  • 1/4 cup Fresh Green Onions, chopped
  • 1/4 cup Cooked Bacon, chopped
  • 1/4 cup Fresh Chives, chopped
  • 1/4 cup Fresh Parsley, chopped
  • 2 tablespoons White Sugar
  • 1 tablespoon Salt
  • 1 tablespoon Garlic Powder
  • 1 tablespoon White Pepper


  1. Wash potatoes and spread with butter or oil. Bake at 350 until tender. Cool to room temperature.
  2. While potatoes are baking, mix the dressing ingredients in the order they are listed above.
  3. When potatoes are cool, leave skin on and chop coarsely. Mix with dressing, folding in gently. Do not over mix.
  4. Put in airtight container and store in the refrigerator.