Potato Salad is a classic and guaranteed to show up at every potluck or summer BBQ. This one has everything a potato salad should have including bacon!
Several weeks ago, a reader emailed me asking me if I had a potato salad recipe. She was looking for a recipe that was like one a friend of hers use to make. Her friend had passed on so she wasn’t able to get the recipe. After I read her email, I realized I really didn’t have a classic potato salad recipe on the blog.
I do have one other potato salad recipe, balsamic roasted potato salad, that I love. It’s a variation on the classic potato salad. My reader was looking for a mayo based potato salad that also had celery seed and vinegar. I decided to get to work and experiment a bit and today’s recipe is what I came up with. My Idaho born, potato loving husband gave it his seal of approval.
Tips for the Best Potato Salad
- I used red potatoes because I like the additional color it adds to the potato salad but you could also use yukon golds. I prefer them over using a russet potato.
- Be sure and boil the potatoes just until they are fork tender, you don’t want them too soft or mushy.
- I like to cook the potatoes ahead and then refrigerate them before mixing up the potato salad. It helps the potatoes hold together better.
For the dressing I like to use a combination of mayonnaise and sour cream. I find straight mayo a little too thick and heavy. The sour cream thins it down and makes it coat the potatoes more evenly. I also used brown mustard, white vinegar, celery seed, celery, red onion, pickle relish and bacon. If you aren’t a fan of pickles, just leave the pickle relish out. You may also notice the absence of hard boiled eggs in this potato salad. I am not a fan but if you are, feel free to add them in!
After mixing everything together refrigerate until ready to serve. If you are serving it on a hot day, place the bowl into another bowl that is full of ice to keep it chilled. You don’t want warm mayo!
Some of my other favorite summer side dishes:
Some of my favorite kitchen tools I used to make Potato Salad:
PASTA POT – perfect for cooking pasta, boiling potatoes or steaming vegetables
6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Potato Salad Recipe
Classic Potato Salad
- 2 lbs red potatoes quartered
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tbsp white vinegar
- 1/2 Tbsp brown mustard
- 1/2 tsp pepper
- 1/2 tsp celery seed
- 1 Tbsp pickle relish
- 1/2 cup celery diced
- 1/2 cup red onion diced
- 6 slices bacon cooked crisp
- salt to taste
- Quarter potatoes (about 1 inch in size) and place in a large pan of cold water. Add in a teaspoon of salt. Bring to a boil and cook until the potatoes are just fork tender. Drain and allow to cool in the refrigerator.
- In a small bowl combine mayo, sour cream, vinegar, mustard, pepper, celery seed, pickle relish and salt to taste.
- In a bowl combine chilled potatoes, celery, red onion and bacon. Pour dressing over the top and gently toss to coat.
- Refrigerate until ready to serve.
Need some help figuring out what’s for dinner tonight?
Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun!
You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today.