Best Ever Potato Salad
Total Time
1 hr
Prep Time
30 mins
Cook Time
30 mins
Rating
4.79 out of 5 stars
(116)
Ingredients
6-8 servings
- 1½ pounds red potatoes, cut into small cubes (about 4 cups)
- 12 ounce package bacon, cut into 1-inch pieces
- ¾ cup (170 g) mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 hard-boiled eggs, peeled and chopped
- 1 stalk celery, finely diced
- 1 small yellow onion, finely diced
- ½ medium green pepper, finely diced
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Preparation
Chef’s notes
Potatoes:
You can substitute Yukon gold potatoes; they also hold their shape well in potato salad.
Onion:
You can use one shallot in place of the chopped onion.
Mayonnaise:
You can substitute all or part with sour cream or plain Greek yogurt. These will both impart more of a tangy flavor but will still work.
Storage:
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Make-Ahead:
You can prepare this potato salad and keep it covered, in the refrigerator, up to 1 day in advance of serving it.