Creamy, classic old fashioned (hard boiled egg) Potato Salad Recipe like the kind from your childhood that disappears first at picnics and gatherings.
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4.5 from 6 votes

Potato Salad Recipe

Classic old-style Potato Salad like grandma's ~ potatoes, hard boiled eggs, crispy bacon, blended with creamy real mayonnaise.
Course: Salad, Side Dish
Cuisine: American
Keyword: classic potato salad
Servings: 4


  • 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.