With a simple homemade creamy dressing, I PROMISE you this is the BEST Potato Salad recipe you will ever make!! This recipe also needs just six simple ingredients to make, can easily be doubled if you are feeding a crowd AND you can make it up to two days in advance, perfect for entertaining.
Why you will love this recipe:
Now I don’t like to brag, but this is seriously the BEST Potato Salad recipe you will ever try – I promise! It’s always one of the first dishes we run out of whenever we have a BBQ and I may have been known to pop a little bit into a container in the fridge, just so I get some myself to enjoy!
- Versatile – along with enjoying this salad at a BBQ, it also help make the perfect lazy Summer lunch when served alongside a roast chicken and some oven baked corn – yum!
- Make ahead – This is also a great side dish to make a day or two in advance as I find the flavour of the dressing and bacon really sink into the potatoes this way.
Homemade Potato Salad Dressing Ingredients
I know it’s tempting to buy pre-made dressing, but I promise you it’s really simple to make it yourself and once you do, there will be no turning back! To make your own dressing, all you need is:
- Mayonnaise
- Sour Cream
- Seeded Mustard
- Salt and Pepper
How to Make Potato Salad
- Cook the bacon and onion pieces until just tender.
- Boil your potatoes.
- Combine the dressing ingredients
- Gently mix all the ingredients together and pop into the fridge until needed.
Tips for Making this Recipe:
- I prefer to leave the skin on the potatoes when I make this recipe.
- I use whole egg mayonnaise for this recipe, you can use ‘light’ mayonnaise, however the flavour might be different.
- While the potatoes are boiling and the bacon is cooking, prepare your dressing. For best results, carefully combine all of the ingredients together while still warm.
This salad can be made up to two days in advance and stored in an airtight container in the fridge. It’s best enjoyed within four days of preparing.
I prefer to use baby (or new) potatoes, however you really can use any variety you prefer.
Looking for more Salad Recipes? You might also enjoy:
- The BEST Creamy Pasta Salad | Just like the one from the Supermarket!
- Chicken Caesar Salad
- Crunchy Noodle Salad with Toasted Almonds
- Light Pasta Salad Recipe
- Walnut, Pear and Parmesan Salad
- Chicken Cobb Salad Recipe
- Broccoli, Bacon and Cranberry Salad
The Best Potato Salad Recipe
Equipment
- Large Serving Bowl
Ingredients
- 1.5 kg baby potatoes
- 3 spring onions – finely diced
- 4 slices short cut bacon – finely diced
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon seeded mustard
- salt and pepper to taste
Instructions
- Cut the potatoes in half and add to a pot of salted boiling water to cook.
- Meanwhile, place the bacon and spring onions into a frying pan and cook until the bacon begins to brown.
- Drain the cooked potatoes and place into a large serving bowl. Add the cooked bacon and spring onions along with the mayonnaise, sour cream, mustard and salt and pepper.
- Carefully mix until all of the ingredients have combined.
- Cover the bowl with cling wrap and place into the fridge until ready to enjoy
Notes
- I prefer to leave the skin on the potatoes when I make this recipe.
- I use whole egg mayonnaise for this recipe, you can use ‘light’ mayonnaise, however the flavour might be different.
- While the potatoes are boiling and the bacon is cooking, prepare your dressing. For best results, carefully combine all of the ingredients together while still warm.
- This salad can be made up to two days in advance and stored in an airtight container in the fridge. It’s best enjoyed within four days of preparing.
Nutrition
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Cait
I usually make this with Dijon mustard instead but had run out tonight. Tried seeded mustard like this recipe and was very pleased.
Don’t forget to boil, chop and throw in some eggs
kyran
This is also very close to my own world famous recipe…..EXCEPT you left out the chopped boiled eggs!!!
Long
Looks so yum! Wow! This is really a great blog. Thanks you.
Dani
How long would you recommend cooking the potatoes:) I always get the wrong texture and this will be the first time using your recipe
Lauren Matheson
Hi Dani, they will only need 10 minutes or so (will also depend on how big you cut them up). You want to be able to just cut through them with a knife.
Linda
I didn’t have Mayo so used a mix of sour cream and yoghurt with wholegrain mustard and a bit of Dijon…. i also microwaved the potatoes in a special m’wave potato bag to save time… turned out beautifully and received quite a few requests for the recipe thanks for the inspiration.
Shannon
I made this today for my Easter BBQ and it tasted delicious. I received endless compliments for my family on how delicious it was !! Can’t wait to make it again!
Lauren Matheson
Hi Shannon, thanks so much for the feedback. I’m so glad you all enjoyed it. Happy Easter!