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Potato Salad is a classic and guaranteed to show up at every potluck or summer BBQ. This one has everything the best potato salad recipe should have including bacon!
Why You’ll Love This Recipe!
- This recipe has all the great flavor of a potato salad but it is a lighter version of a traditional potato salad. Using a combination of mayonnaise and sour cream gives it the lighter flavor.
- When using red potatoes or yukon gold potatoes there is no need to remove the potato peels so it’s quick and easy!
- This salad tastes delicious the day it’s made but even better the second day!
Ingredients Needed
- Potatoes. I used red potatoes but you could also use Yukon gold potatoes.
- Mayonnaise
- Sour cream
- White vinegar
- Brown mustard. Substitute yellow mustard or dijon mustard if needed.
- Salt and pepper
- Celery seed
- Sweet Pickle relish. You could also finely chop up some dill pickles.
- Celery
- Red onion. Could also substitute green onions if preferred.
- Bacon
- Parsley or chives, for garnish.
Tips for Perfect 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.
- Always place potatoes into cold water when boiling them.
- 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 salad. It helps the potatoes hold together better.
How to Make Potato Salad
- Cut potatoes into quarters (about 1 inch in size) and place them in a large pot 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, stir together mayo, sour cream, vinegar, mustard, pepper, celery seed, pickle relish and salt to taste and set aside for potato salad dressing.
- In a large bowl, combine chilled potatoes, celery, red onion and bacon.
- Pour dressing over the top and gently toss to coat.
- Refrigerate until ready to serve.
How To Keep Potato Salad Cold Outside
- 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!
Frequently Asked Questions
Can I add in hard-boiled eggs?
Of course you can. I don’t like them so I always leave them out. You can use this recipe for making Instant Pot hardboiled eggs.
Can I peel the potatoes before cooking?
You definitely can, especially if you choose to use russet potatoes you want to peel them. The skin on a red potato and Yukon gold is so thin it doesn’t need to be peeled. They are easy to pull off after boiling the potatoes. I like the texture it gives the salad.
How long does potato salad last?
Stored in an airtight container in the refrigerator this salad will last up to 5 days.
Some of my other favorite summer side dishes:
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Potato Salad Recipe
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!
Prep:15 minutes
Cook:20 minutes
Chill Time:1 hour
Total:35 minutes
Ingredients
- 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
Instructions
- 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 large bowl combine chilled potatoes, celery, red onion and bacon. Pour dressing over the top and gently toss to coat.
- Refrigerate until ready to serve.
Tips & Notes:
- 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.
- Always place potatoes into cold water when boiling them.
- 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.
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Nutrition Facts:
Calories: 280kcal (14%) Carbohydrates: 20g (7%) Protein: 4g (8%) Fat: 20g (31%) Saturated Fat: 5g (31%) Cholesterol: 24mg (8%) Sodium: 256mg (11%) Potassium: 599mg (17%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 135IU (3%) Vitamin C: 10.8mg (13%) Calcium: 34mg (3%) Iron: 1.1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Cindy Foote says
I just made this for a church party and had my husband and father in law try it. We all love it. Thank you for posting this. My father in law said, “please save this recipe.”
Debbie says
Hello, looking for the smaller version of your potato salad? would ike to give it a try.
Leigh Anne Wilkes says
The smaller version is only on youtube. You can find the recipe in the video description: https://youtu.be/cJo9b2Vg1cE enjoy!
Anne Hadley says
This is absolutely the best potato salad I have ever made. I brought it to a family party and it as gone before I knew it. Definitely another recipe to make again!
Leigh Anne says
Anne, I love hearing that! So glad you enjoyed it too.
Martha says
Wow! It looks so delicious! I am craving this dish so much right now. I will make them today!