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Classic Creamy Potato Salad Recipe with Crispy Bacon

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A creamy, tangy potato salad with tender Yukon Gold potatoes, crispy bacon, and a smooth dressing made from mayo and sour cream. Perfect as a quick, crowd-pleasing side dish for gatherings or family dinners.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 6 slices crispy bacon, cooked and chopped
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 2 stalks celery, finely diced
  • 3 green onions, thinly sliced (white and green parts)
  • 3 large hard-boiled eggs, chopped (optional)
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a teaspoon of salt and bring to a boil over medium-high heat.
  2. Reduce to a simmer and cook for 12-15 minutes, or until potatoes are just tender when pierced with a fork but not falling apart.
  3. Drain well in a colander and let them cool to room temperature. Spread them out on a baking sheet to cool faster and prevent mushiness.
  4. While potatoes cook, crisp the bacon in a skillet over medium heat until golden and crunchy, about 6-8 minutes.
  5. Transfer bacon to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces.
  6. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
  7. Stir in the diced celery, sliced green onions, and chopped hard-boiled eggs if using.
  8. Gently fold the cooled potatoes into the dressing mixture, being careful not to mash the potatoes.
  9. Fold in most of the crispy bacon, reserving a handful for garnish on top.
  10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
  11. Serve cold or at room temperature, sprinkled with the remaining bacon bits.

Notes

Do not overcook potatoes to avoid mushiness. Cool potatoes completely before adding dressing to prevent separation. Cook bacon until very crisp and add most just before serving to keep it crunchy. Potato salad tastes better after chilling for at least an hour or overnight. Use Yukon Gold or red potatoes for best texture. Greek yogurt can substitute sour cream for a lighter version. Vegan mayo and sour cream alternatives can be used for dairy-free. Check bacon and mustard labels for gluten-free compliance.

Nutrition

Keywords: potato salad, creamy potato salad, bacon potato salad, classic potato salad, side dish, picnic recipe, summer barbecue

Find it online: https://yumnode.com/classic-creamy-potato-salad-recipe-with-crispy-bacon-easy-perfect-sidedish/