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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.
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!