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!
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.
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.