This may very well be the best potato salad recipe you will ever find. It has the perfect blend of flavors without overloading with mayo for the ultimate potato salad that can please everyone in a crowd. Don’t believe us? We promise, just give it a try and you will see what all of the hype is about.
For a non-mayo potato salad, you have to try our German Potato Salad as well.
Why Our Recipe
- The perfect dressing that doesn’t overwhelm you with mayo and it’s still creamy.
- Allows you to taste all of the ingredients, not just the dressing.
- Bacon is included which always makes everything better.
Our potato salad strikes the perfect balance with a dressing that’s creamy without being overpowering. Each bite lets you enjoy the full flavor of all the ingredients, not just the dressing. Plus, we’ve added bacon because, let’s face it, bacon makes everything better. This potato salad is sure to become a staple at all your potlucks, picnics, backyard barbecues, and cookouts. It’s one of those recipes that will be requested time and time again.
Ingredient Notes
- Red potatoes: You can cut the potatoes before or after boiling to make the potato salad. Cutting your potatoes beforehand will require far less boiling time to make the potatoes tender so it is the preferred method for most.
- Bacon: You’ll need cooked and crumbled bacon for this recipe. We recommend baking it in the oven for the easiest method.
- Red Onion: Adds a nice bite and color to the salad. You can use white or yellow onions if you prefer a milder taste, or for the most mild option, use sliced green onions.
- Celery: Always adds a nice crunch.
- Hard-Boiled Eggs: Place eggs in a saucepan and cover with 1 inch of water. Bring to a boil, cover the pan, and remove it from the heat. Let sit for 10 minutes for the perfect hard-boiled egg. Cool immediately.
- Creamy Sauce: A perfect balance of sweet, tang, and saltiness that covers the ingredients perfectly.
Potato Recommendations
Yukon gold and red potatoes are the best kind of potatoes to use to make potato salad. There are other similar varieties that will work as well. You want a potato with a thin skin and waxy flesh. Russet potatoes are not a good option for potato salad as they tend to fall apart, but if you choose to use them, be sure to peel them first.
Cooling Potatoes
Cool potatoes by running them under cold water. Be sure to use a gentle flow of water and not a hard spray that could rip the potatoes apart.
Storage Instructions
Potato salad is best eaten within 24 hours.
Refrigerate any leftovers in an airtight container for 3 to 4 days.