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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Sandy
This recipe is amazing when you add cooked sweet potato (kumera) 🙂
Lauren
Ooh that’s a brillant idea!
Sara | Life's Little Sweets
This has me thinking of Summer salads already! Pinned and sharing!
Lauren
Thanks Sara!
Karin @ Calm to Conniption
I can’t believe I didn’t eat potato salad until about 2 years ago…yup! I’m a freak!
Angie @ The Little Mumma
Potato salad! Can.not.lose.
Nx
I wouldn’t normally say this, but I think I’ve got you beat, as they say. Creme fraiche instead of sour cream, one tsp hot English mustard. more bacon, six min hard boiled eggs, fresh sage, dried thyme, oregano, rosemary. Sautee the scallions in the bacon drippings and butter, and then quickly fry off the boiled spuds in the pan.
Donna
Sounds delicious
shannon @my2morrows
This looks so good. Bookmarking for my next bbq! Xx
Trish
Ive got to try this. Thank you
Fran
This is VERY similar to what I have nicknamed “mum’s world famous potatoe salad” as numerous friends from overseas have requested the recipe, accept we add garlic to the Bacon. Definitely a crowd pleaser 🙂 Think I will have to give the mustard a try next time!
Robyn
This looks delicious. As a confirmed carboholic I can’t go past a good potato or pasta salad. I think I’ll pin this one for Christmas cooking and see if I can nab some new potatoes from Dad’s garden to use in it.
Dale Hahn
Looks fabulous. Did you peel the potatoes?
Lauren Matheson
I don’t usually peel them, but you can if your prefer 🙂
Lisa @ Chocolate Meets Strawberry
Yummy Lauren, I love a good potato salad! You remind me that I haven’t made one in a long time and I have no idea why not because they are so good! Back in my vegan days I used to make one with egg-free mayonnaise, shallots, chopped kale and pine nuts and it was soooo yummy. Nowadays I prefer egg mayonnaise and really must make one soon. This would be perfect for dinner along with some BBQ meats on these warm, summery evenings!
Sammie @ The Annoyed Thyroid
I love potato salad – mum’s recipes are always the best, aren’t they? PS You had me at bacon!