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
- 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.
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