Easy, BEST old fashioned Potato Salad Recipe with potatoes, hard boiled eggs and crispy bacon blended with creamy mayonnaise. Readers call it “amazing!”
When spring hits we switch menus. No more thick soups or Salisbury Steak with mushroom gravy. Now we’re all about grilling along a family favorite side dish, Potato Salad.
Made with creamy mayonnaise, crispy bacon and hard boiled eggs, it isn’t Memorial weekend, 4th of July or Labor Day weekend without it. It also makes an appearance several times in between.
Readers call this Potato Salad “amazing”!
I’m kind of a potato salad snob and I’ve turned my family into PS snobs, too. Not a proud moment, but true. This is a classic, old fashioned version ~ nothing fancy ~ but if your grandma made potato said, chances are it tasted a lot like this one.
If you’re wondering if you can shave a few calories using light mayo and have it taste the same, sadly the answer is no. The bold tangy flavor of full fat mayo adds just the right touch to this classic dish.
what’s in potato salad?
- Yukon gold potatoes (can sub russets)
- hard boiled eggs
- diced onion
- chopped celery
- Hellman’s mayonnaise
- yellow mustard (hot dog/ball park type)
- salt and pepper
- ground (dry) mustard
- dill (fresh or dry, same amount)
- bacon cooked to crisp or REAL Hormel bacon bits
how to make the best potato salad:
Cut the potatoes into similar size chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.
When the potatoes are fork-tender, drain them into a colander and let them cool to room temp. Dice the potatoes into bite-size pieces leaving several of the potatoes with the skins on then add them to a large bowl along with the celery and onions.
When the eggs are hard-boiled and cooled, dice them as well and add them to the bowl.
Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a pinch of salt.
Stir in the bacon and vigorously blend the potato salad smashing smash some of the potatoes while leaving others intact.
Tip: If you have the time, I recommend frying your own bacon, but you can also use real bacon bits. Crisp them in the microwave for 8-10 seconds before adding them to the salad.
Taste and add salt to taste then garnish with dill and chill it for at least an hour or two before serving. You can even make this Potato Salad the day before.
What goes with potato Salad?
Potato Salad goes with pretty much anything – starting with hot dogs and hamburgers. Here are a few more of my favorites:
Pulled Pork – slow cooker pulled pork with full-on bold barbecue flavor. Tender, juicy pulled pork braised in your favorite BBQ sauce.
Pulled Chicken – shredded barbecue chicken for sandwiches, bbq chicken pizza or quesadillas. Just 5 minutes prep – perfect for busy nights and stress-free entertaining.
Honey Balsamic Pork Tenderloin – just 20 minutes from stove to table for juicy flavor-loaded sweet-tangy glazed pork made all in one pan.
other make ahead salads:
Pesto Tortellini Salad – easy 5 ingredient cold salad with cheese tortellini, tomatoes and fresh mozzarella tossed with bright, herby pesto.
Italian Tortellini Pasta Salad – quick and easy pasta salad with cheese tortellini and all the flavors of a good Italian sub: salami, pepperoni, cheese, peppers, olives and onions tossed in a simple homemade vinaigrette.
Creamy Coleslaw – just 4 ingredients and 5 minutes to this delicious crunchy slaw with creamy tangy-sweet dressing. Try it and it’ll become your go-to salad all year.
Panzanella Salad – golden, toasted bread cubes, tomatoes and other fresh seasonal vegetables tossed in a red wine vinaigrette.
If you tried this Potato Salad recipe or any other on the blog, I’d love to hear from you with a comment or star rating.
Potato Salad Recipe
- Approximately 2 pounds Yukon potatoes OR 5 medium russets
- 2 eggs hard boiled
- 1/2 cup onion finely chopped
- 1/3 cup celery finely chopped
- 1 1/2 cups mayonnaise Hellman's recommended
- 1 1/2 tablespoons yellow mustard ballpark/hot dog style mustard
- Small sprinkle of salt (no more than 1/4 teaspoon) or to taste
- 1/4 teaspoon pepper or to taste
- 1/4 teaspoon ground mustard
- 1/2 teaspoon dill or to taste
- 3 slices bacon cooked to crisp and crumbled OR 3 tablespoons of REAL Hormel bacon bits (crisped in the micro or skillet before adding)
- Cut the potatoes and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. Hard-boil two eggs.
- Finely chop the onion and celery and add them to a large bowl.
- When the potatoes are tender, drain them into a colander and cool to room temp.
- Dice the potatoes into bite-size pieces adding them to the bowl, leaving several of the potatoes with the skins on.
- Cool and dice the hard-boiled eggs into the bowl. Fold in the Hellmann’s mayonnaise, dill, pepper, mustard, ground mustard and a small sprinkle of salt.
- If using bacon bits, place them in a small bowl, cover with a paper towel and microwave them for 8-10 seconds until they’re crisp then add the bacon bits to the bowl, combining.
- Vigorously blend the potato salad, giving it a good stir, allowing some of the potatoes to smash while others remain in their diced form. Taste and adjust salt if necessary. Optional: garnish with dill and additional bacon. Refrigerate at least 1-2 hours before serving.