This potato salad is drenched in a creamy dressing and loaded with bacon. What’s not to love?
There are countless “best potato salad” recipes online, but one more never hurts. This version is simple, satisfying and reliably delicious — creamy, tangy and packed with bacon and fresh herbs.
Baby Potato Salad
I prefer baby potatoes for potato salad. When sliced into small rounds they create neat mini disks that look attractive and hold their shape. The last thing you want is potatoes that break down and turn the salad into mashed potato — baby potatoes resist that and keep a pleasant texture.
Cold Water
Start the potatoes in cold water and bring them to a boil. This cooks the potatoes more evenly from edge to center and reduces the chance of overcooking. Don’t forget to salt the water well — properly seasoned potatoes are the foundation of a tasty salad.
Steam Dry
After draining, let the potatoes steam dry in the colander and cool completely. Removing excess moisture prevents a watery dressing and helps the potatoes absorb flavor. I don’t recommend rinsing them under cold water — that adds unwanted moisture and washes away some of the potato’s natural starch and flavor.
Can you cook potatoes ahead of time for potato salad?
Yes. Cook and cool the potatoes fully, then store them tightly covered in the refrigerator for a couple of days until you’re ready to assemble the salad.
Process shots: slice baby potatoes, add to pot, cover with cold water, salt and boil until tender.
Creamy Potato Salad Dressing
There are many ways to make dressing, but this version balances richness, acidity and fresh herbs:
- Base – Mostly mayonnaise, with sour cream added for extra creaminess and a subtle tang.
- Acidity – Lemon juice brightens the dressing. A spoonful of Dijon mustard adds background heat and depth.
- Herbs – Fresh chives and parsley are ideal; they add color and freshness.
- Seasoning – Keep it simple: salt, a pinch of sugar to balance the acidity, and white pepper for a classic, gentle heat.
Can I make the dressing ahead of time?
Yes. Making the dressing in advance and chilling it helps the flavors meld. Store it covered in the fridge for a couple of days.
Process shots: combine dressing ingredients in a small bowl and stir until smooth.
Potato Salad
I keep the salad itself straightforward. Here are three ingredients I always include:
- Hard-Boiled Egg – Classic in potato salad; diced egg adds creaminess and richness.
- Bacon – Crispy bacon provides savory crunch and a smoky note.
- Red Onion – Finely diced red onion adds color, texture and a sharp bite; scallions are a milder substitute.
When you toss the potatoes with the dressing there may seem to be a lot of sauce, but potatoes absorb dressing over time, so the salad becomes creamier as it rests.
Can I make potato salad ahead of time?
Yes. Store the finished salad tightly covered in the refrigerator. It keeps well for 3–5 days. If the dressing gets absorbed, stir in a spoonful of mayo or sour cream to refresh the texture before serving.
Process shots: combine potatoes, diced egg, bacon and onion in a large bowl, add dressing and gently toss to combine.
Serving Potato Salad
You can serve this salad immediately or chill it for a few hours. As it rests the dressing will settle and the flavors will meld; give the bowl a quick stir before serving if needed.
Why does my potato salad get watery?
Watery potato salad is usually caused by excess moisture in the potatoes. If the potatoes aren’t fully cooled and steam is trapped under a cover, that moisture will collect at the bottom of the bowl. Steam-drying after draining and allowing potatoes to cool helps prevent this.
Pair this potato salad with other simple sides such as roasted vegetables or a crisp creamy coleslaw for a complete picnic or barbecue spread.
Alrighty, let’s get to the full recipe.
How to make the BEST Potato Salad (Full Recipe)
The Best Potato Salad in the World
Drenched in a creamy dressing, studded with bacon, eggs and fresh herbs — a dependable favorite for potlucks and barbecues.
Course: Pot Luck, Side Dish
Cuisine: Universal
Prep Time: 15 minutes | Cook Time: 10 minutes | Steam Dry: 30 minutes | Total Time: 55 minutes
Servings: 6
Calories per serving: 520 kcal (approx.)
Author: Chris
Cost per serving: £2 / $2.50 (approx.)
Equipment
- Large pot and colander (for boiling potatoes)
- Small mixing bowl and spatula (for dressing)
- Large mixing bowl (for the salad)
- Sharp knife and chopping board
- Small pot and tray (to cook eggs and bacon)
Ingredients
Potato Salad
- 2lb / 1kg baby potatoes, sliced into ~1/4″ rounds
- 5–7oz / 150–200g bacon, cooked, cooled and chopped (weight is raw bacon)
- 3 hard-boiled eggs, diced
- 1/2 small red onion, finely diced
- 1 tsp salt (for boiling)
Creamy Dressing
- 1 cup / 240g mayonnaise
- 1/4 cup / 60g sour cream
- 1 heaped tbsp each: fresh chives and fresh parsley, finely diced
- 1 tbsp Dijon mustard
- Juice of 1/2 lemon
- 1/2 tsp each: sugar and salt, or to taste
- 1/4 tsp white pepper, or to taste
Instructions
- Potatoes: Place the sliced potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil and cook until fork tender. Be attentive to avoid overcooking. Drain (do not rinse) and let the potatoes steam dry and cool completely. Meanwhile, prep the eggs and cook the bacon.
- Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon, chives, parsley, sugar, salt and white pepper until smooth.
- Assemble: In a large bowl, combine the cooled potatoes, diced eggs, chopped bacon and red onion. Pour in the dressing and gently toss until everything is evenly coated.
- Serve: Cover and chill for at least an hour to let the flavors marry, or serve immediately. Give the salad a quick stir before serving if the dressing has settled.
Notes
a) Hard-Boiled Eggs: Place eggs in a small pot, cover with cold water and bring to a rolling boil. Once boiling, turn off the heat, cover and let sit for 10 minutes. Transfer eggs to ice water to stop cooking, then peel and dice.
b) Make Ahead: Store tightly covered in the refrigerator for 3–5 days. If the salad seems dry after resting, stir in a little extra mayo or sour cream to refresh the texture.
c) Substitutions & Additions: For extra crunch add diced celery or dill pickles. A sprinkle of smoked paprika on top is a tasty finish. Swap red onion for spring onions for a milder bite.
d) Calories: Nutrition shown is an estimate for the recipe divided into six servings and will vary based on exact ingredients.
Nutrition
Per Serving (approx.): 520 kcal • Fat 40.6g • Protein 10g • Carbs 29.2g • Sodium 809mg • Potassium 834mg
If you enjoyed this potato salad, pin it for later and leave a comment below with questions or your own variations!