This may very well be the best potato salad recipe you will ever find. It has the perfect blend of flavors without overloading with mayo for the ultimate potato salad that can please everyone in a crowd. Don’t believe us? We promise, just give it a try and you will see what all of the hype is about.
For a non-mayo potato salad, you have to try our German Potato Salad as well.
Why Our Recipe
- The perfect dressing that doesn’t overwhelm you with mayo and it’s still creamy.
- Allows you to taste all of the ingredients, not just the dressing.
- Bacon is included which always makes everything better.
Our potato salad strikes the perfect balance with a dressing that’s creamy without being overpowering. Each bite lets you enjoy the full flavor of all the ingredients, not just the dressing. Plus, we’ve added bacon because, let’s face it, bacon makes everything better. This potato salad is sure to become a staple at all your potlucks, picnics, backyard barbecues, and cookouts. It’s one of those recipes that will be requested time and time again.
Ingredient Notes
- Red potatoes: You can cut the potatoes before or after boiling to make the potato salad. Cutting your potatoes beforehand will require far less boiling time to make the potatoes tender so it is the preferred method for most.
- Bacon: You’ll need cooked and crumbled bacon for this recipe. We recommend baking it in the oven for the easiest method.
- Red Onion: Adds a nice bite and color to the salad. You can use white or yellow onions if you prefer a milder taste, or for the most mild option, use sliced green onions.
- Celery: Always adds a nice crunch.
- Hard-Boiled Eggs: Place eggs in a saucepan and cover with 1 inch of water. Bring to a boil, cover the pan, and remove it from the heat. Let sit for 10 minutes for the perfect hard-boiled egg. Cool immediately.
- Creamy Sauce: A perfect balance of sweet, tang, and saltiness that covers the ingredients perfectly.
Potato Recommendations
Yukon gold and red potatoes are the best kind of potatoes to use to make potato salad. There are other similar varieties that will work as well. You want a potato with a thin skin and waxy flesh. Russet potatoes are not a good option for potato salad as they tend to fall apart, but if you choose to use them, be sure to peel them first.
Cooling Potatoes
Cool potatoes by running them under cold water. Be sure to use a gentle flow of water and not a hard spray that could rip the potatoes apart.
Storage Instructions
Potato salad is best eaten within 24 hours.
Refrigerate any leftovers in an airtight container for 3 to 4 days.
More delicious sides…
Classic Italian Pasta Salad
25 mins
Best Summer Fruit Salad
20 mins
Bacon Broccoli Salad
25 mins
Summer Fresh Corn Salad
30 mins
Absolutely delicious! Thanks for the recipe!
I was very intimidated at first but it was actually quite easy. I love this website so much. It’s teaching me how easy it is to cook and bake for myself ❤
I always used to think my potato salad was the best but after making this version, OMG!! Absolutely delicious! My hubby is fussy sometimes but he tasted this and really loved it! Thank you for sharing! I will be making this for years to come!!
I’ve been making a similar recipe for decades but sans the relish, mustard and sugar. Also, I use fresh scallion greens rather than full onions as I find they don’t overpower the other flavors. Next to lasagna, it’s the most requested dish at gatherings of family and friends. Glad to see someone carrying on this great bacon and potato salad dish!
I love bacon Iv never used it in my potatoe saladbyd definitely Gona try this recipe! Thank you for sharing
Do you peel the potatoes
No, I don’t.
Try adding 2 medium sized sweet potatoes cooked peeled and diced to your potato salad. If you like sweet potatoes that is. Gives it an extra special taste. Never make mine without them
This dressing is absolutely AMAZING. I doubled the batch because I had a 4 pound bag of potatoes. It was so good. I love all your recipes. Keep doing what you do!!! ?
I have made potato salad by ,ashing my potatoes after cooled & cooled then added the rest of ingredients,there is nothing worse for me than biting into a cold potato.
I have had 2 nephews come for the summer & said they didn’t like my sisters salad,she is a better cook than I am,so I made the salad & asked the kids to try a tiny bit on a spoon,the oldest tried it the younger one watched him & said is it good,he said yeah really good.
Those boys ate 3 helpings & I asked if there moms was like this or was potato’s in chunks they said chunks,they have not looked back since eating potato salad.
So that’s my way of making it ,its worth a try even a small amount .
Mashing my potatoes,sorry for error Please correct
No kidding…biting into a cold potatoes makes my teeth itch. But I love warm or room temperature potato salad. I love the fresh dill as in this recipe and in addition to some mayo buttermilk is a great additive.
love the reciepes My family loves to eat together we have try a few of your reciepes we love them all.
Thanks for sharing: sharing is caring
This is the best potato salad I have ever had!
I like diced pickles in my potatoe salad. How would you recommend adding them to this recipe? Which type of pickle do you think would work best in regards to taste and texture ?
This recipe already has a sweet pickle relish in it. If you want to add more pickles, I’d use a sweet pickle or dill pickle.