Creamy Potato Salad

This might be the best potato salad recipe you’ll ever find. It has the perfect blend of flavors without overdoing it with mayonnaise for the perfect potato salad that can please everyone. Don’t believe us? We promise, just try it and you’ll see what all the hype is about.

For a potato salad without mayonnaise, you should also try German potato salad.

Why did you prescribe us?

  • The perfect sauce that doesn’t overpower you with mayo and remains creamy.
  • Allows you to taste all the ingredients, not just the sauce.
  • Bacon is included which always makes everything better.

Close up view of a plate of potato salad.

Our potato salad has the perfect balance of creamy dressing without being overpowering. Every bite lets you enjoy the full flavor of all the ingredients, not just the dressing. Plus, we added bacon because, let’s face it, bacon makes everything better. This potato salad is sure to become a staple at all your potlucks, picnics, backyard barbecues, and outdoor parties. It’s one of those recipes that will be requested over and over again.

Ingredient Notes

Top view of the ingredients needed to make potato salad.
  • Red potatoes: You can cut the potatoes before or after boiling them to make potato salad. Cutting the potatoes before boiling them will take much less time to boil the potatoes until they are tender, so it is the preferred method for most people.
  • bacon: You will need cooked, crumbled bacon for this recipe. We recommend baking it in the oven for the easiest method.
  • Red onion: It adds a delicious flavour and colour to the salad. You can use white or yellow onions if you prefer a milder flavour, or for a milder option, use sliced ​​green onions.
  • celery: Always adds a nice crunch.
  • Hard-boiled eggs: Place the eggs in a saucepan and cover with one inch of water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes for a perfectly cooked egg. Allow to cool immediately.
  • Cream sauce: A perfect balance of sweet, sour and salty that perfectly covers the ingredients.

Potato recommendations

Yukon gold and red potatoes are the best potatoes to use for potato salad. Other similar varieties can be used as well. The potatoes should have thin skin and waxy flesh. Brown potatoes are not a good choice for potato salad because they tend to fall apart, but if you choose to use them, be sure to peel them first.

A forkful of creamy potato salad hovers over a bowl.

cooling potatoes

Cool the potatoes by rinsing them with cold water. Make sure to use a gentle stream of water and not a strong spray that might tear the potatoes.

Storage Instructions

Potato salad is best eaten within 24 hours.

cooling Any leftovers will keep in an airtight container for 3 to 4 days.

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