Picture this: a sunny picnic day, laughter fills the air, and your plate is piled high with delicious, creamy potato salad that everyone raves about. Well, get ready to steal the show at your next gathering, because this is the Best EVER Potato Salad recipe! This classic dish features tender potatoes, perfectly boiled eggs, crispy bacon, and a rich, creamy dressing that simply can’t be beat. Let’s dive into why this recipe stands out and how to make it.

Why This Recipe Is a Must-Try

This potato salad is more than just a side dish; it’s a celebration of flavors and textures. The blend of creamy mayonnaise and sour cream provides the perfect base, while the crunch of celery and green onions adds freshness. The inclusion of crispy bacon elevates this potato salad into something extraordinary. Whether you’re serving it at a barbecue, a family picnic, or a potluck, this dish will leave everyone asking for the secret ingredient—spoiler alert: it’s love, but the bacon helps too!

Ingredients

To whip up this amazing Best EVER Potato Salad, you will need the following ingredients:

3 ½ pounds potatoes, cut into 1/2-inch cubes
6 large eggs
1 cup thick-cut bacon, cooked crispy and chopped
1 cup celery, chopped
½ green onion, chopped
½ bunch flat-leaf parsley, chopped
½ cup mayonnaise
½ cup sour cream
2 teaspoons ground mustard powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder

How To Make Best EVER Potato Salad

Step 1: Boil the Potatoes

Begin by washing your potatoes thoroughly. Then, cut them into 1/2-inch cubes for even cooking. Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water, and bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10-15 minutes, or until the potatoes are tender but still hold their shape. Drain the potatoes and allow them to cool.

Step 2: Cook the Eggs

While the potatoes are cooling, it’s time to prepare the eggs. In a separate pot, place the eggs and cover them with cold water. Bring the water to a boil, then cover the pot and remove it from the heat. Let the eggs sit for about 12 minutes. After that, transfer them to an ice bath to cool. Once cooled, peel and chop the eggs into bite-sized pieces.

Step 3: Cook the Bacon

In a skillet over medium heat, cook the thick-cut bacon until crispy. Once cooked, transfer the bacon pieces to a paper towel-lined plate to absorb excess grease. Once cooled, chop the bacon into smaller pieces.

Step 4: Prepare the Dressing

In a large bowl, mix together the mayonnaise, sour cream, ground mustard powder, salt, pepper, and garlic powder. Stir until well combined. This creamy dressing is the heart of your potato salad!

Step 5: Combine Everything

In the bowl with the dressing, gently fold in the cooled potatoes, chopped eggs, crispy bacon, celery, green onion, and parsley. Be careful not to mash the potatoes; you want to keep them intact for that perfect salad texture.

Step 6: Chill and Serve

Once everything is well mixed, cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours before serving. This allows the flavors to meld beautifully. Serve chilled at your next gathering and watch as it disappears in minutes!

Expert Tips

For extra flavor, try adding a splash of vinegar or lemon juice to the dressing.
Make it ahead of time! This potato salad can be made a day in advance, and the flavors will develop even more.
Experiment with herbs! Dill or chives can be great additions for an extra burst of flavor.
Swap out the bacon for turkey bacon or a plant-based option for a lighter version.

Variations and Customizations

Add chopped pickles or relish for a tangy kick.
Incorporate other vegetables such as bell peppers or carrots for added crunch.
For a spicy twist, try adding diced jalapeños or a dash of hot sauce.
Substitute some of the potatoes with steamed sweet potatoes for a different flavor profile.

How to Store Leftovers

Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making the salad even tastier the next day. If you find it thickens a bit too much after chilling, simply stir in a splash of mayonnaise or sour cream to loosen it up before serving again.

FAQ

Can I use different types of potatoes for this recipe?

Absolutely! While we recommend using starchy potatoes like Russets or Yukon Golds for their creaminess, you can experiment with red potatoes or fingerlings for a firmer texture.

Is it necessary to add bacon to the potato salad?

No, the bacon is optional. If you prefer a vegetarian version, simply omit it or replace it with a vegan bacon alternative.

Can I freeze potato salad?

While it’s not ideal to freeze potato salad due to the mayonnaise and sour cream, you can freeze the potatoes separately. When ready to eat, thaw and mix with fresh dressing and other ingredients.

What’s the best way to reheat leftover potato salad?

Potato salad is best served cold, so it doesn’t need reheating. If you feel it needs a little freshness after being in the fridge, add a touch of mayonnaise or sour cream before serving.

Conclusion

There you have it! The Best EVER Potato Salad recipe that’s sure to be a hit at your next gathering. With this combination of creamy dressing, tender potatoes, and a medley of delicious ingredients, everyone will be clamoring for seconds. It’s simple, satisfying, and bursting with flavor—perfect for any occasion. Enjoy each bite, knowing you’ve crafted a dish that brings joy and satisfaction to the table! Happy cooking!

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