Easy, BEST Potato Salad Recipe with potatoes, hard boiled eggs and crispy bacon blended with creamy real Hellman’s mayonnaise.
When spring hits we switch menus. No more Salisbury Steak with mushroom gravy or thick soups. Now we’re all about grilling and a favorite side is the Best Potato Salad.
Made with real creamy mayonnaise, crispy bacon and hard boiled eggs, it isn’t Memorial weekend, 4th of July or Labor Day weekend without it. It makes an appearance every few weeks throughout the summer. This recipe is my family’s favorite but don’t just take our word for it. Readers who have made it 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.
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.
Best Potato Salad Recipe Ingredients:
- Yukon gold potatoes (can use 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 for a rustic feel 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 Hellmann’s mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.
Last stir in the bacon and vigorously blend the potato salad with a wooden 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 you can also use reaL bacon bits. Crisp them in the microwave for 8-10 seconds before adding them to the salad.
TIP: If there are too many potato chunks, use the side of your spoon to break them up.
Once the potato salad is 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.
What goes with this Salad?
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.