Go Back
Print Recipe Save it for later

Best EVER Potato Salad

This creamy potato salad features tender potatoes, boiled eggs, crispy bacon, and a rich dressing that everyone will love.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side
Cuisine: American
Keyword: Easy, Picnic
Servings: 8 servings

Ingredients

Potatoes

  • 3.5 pounds potatoes, cut into 1/2-inch cubes

Eggs

  • 6 large eggs

Bacon

  • 1 cup thick-cut bacon, cooked crispy and chopped

Vegetables

  • 1 cup celery, chopped
  • 0.5 cup green onion, chopped
  • 0.5 bunch flat-leaf parsley, chopped

Dressing

  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 teaspoons ground mustard powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder

Instructions

  • Step 1: Boil the Potatoes. Wash the potatoes thoroughly, cut them into 1/2-inch cubes, and place them in a large pot covered with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 10-15 minutes until tender. Drain and cool.
  • Step 2: Cook the Eggs. Place eggs in a pot covered with cold water, bring to a boil, cover, and remove from heat. Let sit for 12 minutes, then transfer to an ice bath to cool. Peel and chop.
  • Step 3: Cook the Bacon. In a skillet, cook bacon over medium heat until crispy. Transfer to a paper towel-lined plate to absorb grease, then chop.
  • Step 4: Prepare the Dressing. In a large bowl, mix mayonnaise, sour cream, mustard powder, salt, pepper, and garlic powder until well combined.
  • Step 5: Combine Everything. Gently fold in the cooled potatoes, chopped eggs, bacon, celery, green onion, and parsley into the dressing.
  • Step 6: Chill and Serve. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl
  • Ice Bath

Notes

For extra flavor, add a splash of vinegar or lemon juice. This salad can be made a day in advance for better flavor.