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
Step 1
Boil the potatoes until they are fork tender. Drain the potatoes and set aside.
Step 2
Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
Step 3
Add the mayonnaise, mustard, sugar, and salt to the reserved bacon drippings in the skillet and whisk to combine.
Step 4
In a large bowl, combine the potatoes, eggs, celery, onion, and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
Step 5
Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
Step 6
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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.
