Potato Salad Recipe
BEST old fashioned Potato Salad Recipe is easy to make with tender potatoes, hard boiled eggs and crispy applewood smoked bacon, blended with creamy real Hellman’s mayonnaise.
When spring hits we switch menus. No more Salisbury Steak with mushroom gravy or thick soups for while. Now we’re all about grilling and one of our favorites I can’t seem to make enough of, this Potato Salad recipe.
It isn’t Memorial weekend, 4th of July or Labor Day weekend without it and pretty much every couple of weeks throughout the summer. I’ve made it so many times I could whip it up with my eyes closed. It requires the use of a sharp knife, however so I leave them open.
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.
I make no apologies for this non-lo-cal, non-figure friendly Potato Salad Recipe, nor should you. If you’re wondering if you can shave a few calories using light mayo and have it still taste good, sadly the answer is no. The bold tangy flavor of full fat mayo adds just the right touch to this classic dish.
What goes with Potato Salad?
This Potato Salad Recipe goes with pretty much anything – from grilled hot dogs and cheeseburgers to Balsamic Pork Tenderloin a really tasty stove top meal you can have on the table in just 20 minutes.
I’ve been making this Potato Salad Recipe pretty much since the dinosaurs roamed the earth. Year ago I decided to add bacon because it just seemed like the right thing to do and I haven’t looked back.
I’ve used both Yukon or Russet potatoes. If you’re using russets you’ll want about 5 medium or about 2 pounds of Yukon’s.
Potato Salad Recipe Ingredients:
- Approximately 2 pounds Yukon gold potatoes or 5 medium size russets
- eggs, hard boiled
- diced onion
- chopped celery
- Hellman’s mayonnaise
- yellow mustard (hot dog/ball park type)
- black pepper
- ground (dry) mustard
- dill (fresh or dry, same amount)
- bacon cooked to crisp or REAL Hormel bacon bits
Cut the potatoes into 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 cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.
When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.
Fold in the Hellmann’s mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.
The ‘yellow mustard’ used is the kind you’d find at the ball park.
Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.
Tip: If you have the time, I recommend frying your own bacon, but there’s no shame in the game with REAL bacon bits. Crisp them in the microwave for 8-10 before adding them to the salad.
If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving.
We’re a cold salad all summer long household. Italian Pasta Salad is another favorite of ours with everything from burgers to ribs.
If you tried this Potato Salad recipe or any other on the blog, I’d love to hear what you think in the form of a star rating or comment.
- 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
- Small sprinkle of salt (no more than 1/4 teaspoon))
- 1/4 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/2 teaspoon dill
- 3 slices bacon , cooked to crisp and crumbled OR 3 tablespoons of REAL Hormel bacon bits (crisped in the micro or skillet before adding)
- paprika (small sprinkle for the top)
- 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.
- When the potatoes are tender, drain them into a colander and cool to room temp.
- Dice the potatoes into bite-size pieces dropping into a large 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.
- Place the bacon bits into a small bowl, cover with a paper towel and microwave them for 10-15 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. Garnish with dill or paprika. Refrigerate at least 1-2 hours before serving.