Potato Salad

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:

• Broccoli Pasta Salad
• Roasted Corn Salad
• Caesar Pasta Salad

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

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5 from 1 vote

Classic Potato Salad

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!

Course Side Dish

Cuisine American

Keyword potato salad

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 35 minutes

Servings 8 people

Author Leigh Anne Wilkes

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 bowl combine chilled potatoes, celery, red onion and bacon.  Pour dressing over the top and gently toss to coat.
• Refrigerate until ready to serve.

Nutrition

Calories: 280kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 256mg | Potassium: 599mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 10.8mg | Calcium: 34mg | Iron: 1.1mg

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