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Overhead view of Potato Salad in serving bowl on white towel with blue stripes and wooden serving cutlery.
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4.18 from 179 votes

The Best Potato Salad Recipe

With a creamy homemade dressing, this easy Potato Salad really is the BEST!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Salads
Cuisine: Australian
Keyword: Pasta Salad, Potato Salad
Servings: 4
Calories: 822kcal
Author: Lauren


  • Large Serving Bowl


  • 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


  • 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



  • 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.


Serving: 0g | Calories: 822kcal | Carbohydrates: 68g | Protein: 12g | Fat: 57g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 591mg | Potassium: 1704mg | Fiber: 9g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 76mg | Calcium: 91mg | Iron: 3mg