Best EVER Potato Salad
Here’s the Best EVER Potato Salad for summertime entertaining! Creamy and bursting with flavor! It’s a party for the tastebuds!
Best EVER Potato Salad is a slight twist on a classic – but that “twist” makes all the difference! Using potatoes, eggs, celery, and mayo like the traditional recipe, this potato salad “ups the flavor” with crispy bacon, bright green onion, tangy sour cream, and fresh parsley – yet it’s deliciously simple!
Potato Salad is a Scrumptious Side for Summer!
Potato salad sometimes gets relegated to barbecue meals. You know – pulled pork, baked beans, coleslaw, and – potato salad. Granted, it’s a GREAT side for BBQ, but it works for many other meals! Plus, it’s gluten-free!
Consider all those potato dishes you make, like French fries, mashed potatoes, and cheesy au gratin potatoes. Now consider trading those out for potato salad during the warmer months! It’s so fresh and yummy and far healthier than fries or chips! The creamy coolness of potato salad is a perfect complement for burgers, steaks, grilled chicken, pork chops, and more!
Other Recipes to Serve with Potato Salad
- Perfectly Moist Pork Loin is a fantastic dinner entree that a “set it and forget it” recipe and perfect with a side of potato salad!
- Chicken Bacon Roll-Ups are an amazing 5-ingredient dinner you can throw on the grill—you’ll love it!
Ingredients
Potatoes: A good starchy potato works best for potato salad because it absorbs all the flavors from the dressing.
Bacon & Eggs: Yes, you read that right – bacon and eggs! I boil the eggs right in the pot with the potatoes to save time and add thick-cut bacon, cooked crispy and chopped.
Veggies: To add all the crisp flavor, you’ll need finely chopped celery, green onion, and a flat leaf of parsley. These fresh summer vegetables make this salad SO fresh!
Dressing: Mayo and sour cream combine to give this dressing a more loaded baked potato flavor – so good!
Seasoning: Salt & pepper, garlic powder, and ground mustard powder round out the multi-layered flavors of this amazing potato salad!
How to Make The Best Potato Salad
STEP ONE: Slice up the potatoes and place them in a large pot with the eggs. Cover with cold water. Heat on high to boiling. Reduce heat and continue cooking until the potatoes are JUST soft enough to pierce with a fork (but not mushy!).
STEP TWO: Remove the eggs and set aside. Strain the water off the potatoes. Rinse the potatoes in cold water and move them into a large mixing bowl. Then, peel and chop the eggs.
STEP THREE: Add the chopped eggs, celery, green onion, bacon, and most of the parsley to the potatoes.
STEP FOUR: In a small mixing bowl, whisk the mayo, sour cream, salt & pepper, garlic powder, and mustard powder until smooth and combined.
STEP FIVE: Pour the dressing into the big bowl and carefully mix everything without mashing the potatoes too much. Garnish with remaining parsley and refrigerate until ready to serve. ENJOY!
Tips for Success
- Hard-boiled egg hack: Place the eggs, one at a time, in a jar of water and shake vigorously. The peel will disappear, leaving you with a fully intact boiled egg!
- The recipe calls for traditional mayonnaise, but mayo is a personal preference! Please choose your favorite brand, Duke’s, Hellman’s, or Kraft Miracle Whip!
- Potato Salad is even MORE delicious on the second day! The flavors meld together, it’s thoroughly chilled, and it’s completely wonderful!
How Long Should I Boil Potatoes to Make Potato Salad?
The key to a perfect potato salad is perfectly cooked potatoes. Start by peeling (if the recipe calls it) and chopping potatoes into uniform, bite-sized pieces. Place your potatoes into a pan of salted cold water. Cover and heat to boiling. Remove the cover and stand guard. Really. Don’t leave your potatoes at this point. Every 30 seconds or so, pierce the potatoes with a fork. When the fork goes in easily, remove and pour them into a colander and rinse with cold water to stop cooking.
Can Potato Salad be Frozen?
Can you? Yes. Should you? Not really. Once potatoes are cooked, freezing them causes them to become dry and mealy. So, while it’s not recommended, you CAN put your salad in an airtight container for up to 2 months. But your potato salad will last up to 4 days in the fridge.
Other Perfectly Scrumptious Potato Salad Recipes!
- Italian Prosciutto Potato Salad
- Baked Potato Salad
- Grandma’s Potato Salad
- Red Potato Salad
- Warm Bacon Corn Smashed Potato Salad
- Grilled Potato Salad
*This post was originally posted on 05/20/2014.
Best EVER Potato Salad Recipe
Equipment
Ingredients
- 3 ½ pounds potatoes cut into 1/2-inch cubes
- 6 large eggs
- 1 cup thick-cut bacon cooked crispy and chopped
- 1 cup celery chopped
- ½ green onion chopped
- ½ bunch flat leaf parsley chopped
- ½ cup mayonnaise
- ½ cup sour cream
- 2 teaspoons ground mustard powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- Place the cubed potatoes in a large pot and then place eggs on top. Fill the pot with cold water, enough to cover the potatoes and eggs. Place over high heat and bring to a boil.
- Cook until the potatoes are fork tender, not mushy. Remove from the heat. Using tongs or a slotted spoon, remove the eggs from the pot and place them into an ice bath.
- Drain the water from the potatoes and run cold water over the potatoes while in the colander. Then transfer the potatoes to a large mixing bowl.
- Peel the hard-boiled eggs and then chop them. Add them to the bowl with the potatoes. Add the bacon, celery, green onion, and parsley to the bowl. (I like to reserve some of the parsley for garnish.)
- In a small mixing bowl, whisk together the mayonnaise, sour cream, mustard powder, salt, pepper, and garlic powder until smooth and evenly combined.
- Pour the dressing over top of the potatoes and gently fold until coated.
- Cover with plastic wrap and refrigerate until ready to serve, at least 2 hours. Garnish with a littl e fresh parsley on top and enjoy!
Notes
- You can peel the potatoes or leave the skins on.
- I like to use Yukon Gold potatoes or red potatoes. The waxy texture helps them hold their shape. If you like a more mashy/flaky texture to your potatoes salad, Russet potatoes work great.
- You can serve the potato salad immediately, but the flavors will marry together and taste better when chilled (in my opinion).
Rinse the potatoes in cold water ? Can I ask what is the reason for the rinsing? In all my experience whenever I have rinsed anything, pasta potatoes or whatever it makes them watery and gives them a mealy texture.. J
Adding diced apples is awesome addition…that’s how my mum made potato salad…yummy
Also a 1/2 cup green onion?
Is it suppose to be 1/2 cup of parsley?
I make this same potato salad, but I add some of the bacon grease in it too. Who said it had to be low fat., plus a little vinegar. It is more like a german mayo potato salad.
it looks yummy, i have to try to make his.
I will be have it this week-end Thank you
Do you peel your potatoes or just leave the skins on?
I left the skin on. I like to for a more rustic feel to the dish but it’s totally just a personal preference thing. When I was a kid I wanted the skins gone! 🙂