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potato salad served in small white bowl on wooden board with second bowl blurred in background

The Best Potato Salad in the World

This potato salad is doused in a creamy dressing and loaded with bacon. What's not to love?!
5 from 2 votes
Print Pin
Course: Pot Luck, Side Dish
Cuisine: Universal
Prep Time: 15 minutes
Cook Time: 10 minutes
Steam Dry: 30 minutes
Total Time: 55 minutes
Servings (click & slide): 6
Calories per serving: 520kcal
Author: Chris
Cost per serving: £2 / $2.50

Equipment

  • Large Pot & Colander (for boiling potatoes)
  • Small Mixing Bowl & Spatula (for dressing)
  • Large Mixing Bowl (for salad)
  • Sharp Knife & Chopping Board
  • Small Pot & Tray (to cook eggs/bacon)

Ingredients

Potato Salad

  • 2lb / 1kg Baby Potatoes, sliced into ~1/4” rounds
  • 5-7oz / 150-200g Bacon, cooked, cooled & chopped (weight is raw bacon)
  • 3 Hard-Boiled Eggs, diced (see notes)
  • 1/2 small Red Onion, finely diced
  • 1 tsp Salt

Creamy Dressing

  • 1 cup / 240g Mayo
  • 1/4 cup / 60g Sour Cream
  • 1 heaped tbsp EACH: Fresh Chives, Fresh Parsley, finely diced
  • 1 tbsp Dijon Mustard
  • 1/2 Lemon, juice only
  • 1/2 tsp EACH: Sugar, Salt, or to taste
  • 1/4 tsp White Pepper, or to taste

Instructions

  • Potatoes: Place potato slices in a pot of cold water with 1 tsp salt. Bring to boil and cook until fork tender. Just be vigilant and don't over cook them or they’ll turn mushy. Drain (don’t rinse) and leave to steam dry and completely cool. Now is a good time to prep the eggs & bacon.
  • Dressing: In a small mixing bowl combine mayo, sour cream, lemon juice, mustard, chives, parsley, sugar, salt and white pepper.
  • Potato Salad: In a larger mixing bowl combine the potatoes with egg, bacon, red onion and dressing. Gently toss until everything is evenly distributed.
  • Serve: Cover and pop in the fridge to allow the flavours to marry, or serve up right away!

Quick Demo

Notes

a) Hard-Boiled Eggs - Use your preferred method. If you need guidance here's how I do mine:
Place eggs in a small pot and cover with cold water. Turn the heat to high and leave until you get a rolling boil. As soon as the eggs start dancing, turn off the heat, pop on the lid and leave on the hob for 10mins. After 10 mins, spoon eggs into a bowl of ice water (or just very cold). This will stop the cooking process. After, peel and dice eggs.
b) Make Ahead - You can tightly store in the fridge and it'll last between 3-5days. Just give it a stir before you serve up and stir through a dollop or mayo/sour cream if you need to add a bit more creaminess back in (potato will soak up some of the dressing).
c) Subs/Additions - If you want to load this up with more goodies then celery and dill pickles both work nicely. You can finish with some pinches of smoked paprika. You can also sub the red onion for spring onion for a slightly lighter flavour.
d) Calories - whole recipe divided by 6 using 5oz bacon:
Nutrition Facts
The Best Potato Salad in the World
Amount Per Serving
Calories 520 Calories from Fat 366
% Daily Value*
Fat 40.64g63%
Saturated Fat 5.791g36%
Trans Fat 0.069g
Polyunsaturated Fat 16.867g
Monounsaturated Fat 7.554g
Cholesterol 112mg37%
Sodium 809mg35%
Potassium 834mg24%
Carbohydrates 29.22g10%
Fiber 3.6g15%
Sugar 2.64g3%
Protein 10.05g20%
Vitamin A 213IU4%
Vitamin C 32.2mg39%
Calcium 53mg5%
Iron 1.75mg10%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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