Best Homemade Potato Salad

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May 4, 2017 by Liza Agbanlog 6 Comments

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I have been eating lots of salads lately, especially at lunch time at work. Most of the time, I would also bring a sandwich for supplement. This homemade potato salad recipe is one salad that can be a meal unto itself. It is not only delicious, but is filling as well. The great thing about it is that it can be served as a side dish too. The addition of bacon and celery gives this salad a crunchy taste and texture. It has become one of my family’s favorites. This creamy potato salad recipe is truly the best homemade potato salad I have tasted!

Liza Agbanlog

3.50 from 6 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Servings 6 servings

Ingredients

2 lbs baby potatoes, scrubbed
6 eggs
1 lb bacon
2 green onions, finely chopped
1 stalk celery, finely chopped
1 cup mayonnaise
1 cup sour cream
2 tablespoons Dijon mustard
Sea salt and freshly cracked black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain and set aside to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Sliced the cooled potatoes in cubes, leaving skin on. Place cut potatoes in a large bowl, along with the eggs, bacon, onion and celery.
In a medium bowl, combine together mayonnaise, sour cream and mustard; mix well. Add to the potato mixture and season to taste with salt and pepper. Gently toss to combine. Chill for an hour before serving.

Nutrition

Carbohydrates: 27gProtein: 36gFat: 65gSaturated Fat: 21gPolyunsaturated Fat: 17gMonounsaturated Fat: 11gCholesterol: 300mgSodium: 1879mgPotassium: 815mgFiber: 3gSugar: 2gVitamin A: 550IUVitamin C: 18.2mgCalcium: 90mgIron: 3.2mg

Tried this recipe?Let us know how it was!

Nutrition Facts

Best Homemade Potato Salad

Amount Per Serving

Calories 837 Calories from Fat 585

% Daily Value*

Fat 65g100%

Saturated Fat 21g131%

Polyunsaturated Fat 17g

Monounsaturated Fat 11g

Cholesterol 300mg100%

Sodium 1879mg82%

Potassium 815mg23%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 2g2%

Reader Interactions

Comments

Shalia
December 24, 2016 at 1:31 pm

I made this potato salad and it turned out great!! Very tasty..
Reply
Jean
December 23, 2015 at 7:29 pm

Oh thanks Liza for your recipe! I am going try it with the sour cream, I think would it more of a kick! This and will the only time I cook like this, because I am always watching my weight! I love to cook, but the foods I really like awfully fattening! It hard for me to prepare a meal with some ingredients that make the food taste soo yummy! !
Reply
Jean
December 23, 2015 at 7:21 pm

That’s the my mom made potatoe salad! It is certainly good too, but this time I think I will try it with the sour cream! I am always looking for more ingredients to put in thinking that there’s something missing! Especially when I taste other people potatoe salad! I had my sister n-law law potatoe salad during the Thanksgiving holiday, I notice there were more mayo with green peppers, red peppers, celery that gave it a crunchy taste! It was pretty good!
Reply
Lisa M in Indy
May 27, 2015 at 10:50 am

Hi.
Thank you for your recipe. I’m always looking to see if there’s a potato salad recipe that is the same or better than my mother’s. Sorry to say, there is not.
The difference is that my mother’s recipe has the potatoes marinating for 30 min in vinegar, salt & pepper, a bit of mayo and some chopped onions before the other ingredients are added. That gives the potato salad a tang. Here’s the recipe:
7-8 yukon gold potatoes, medium size, scrubbed clean and boiled approx. 20 min or til tender
1/3 cup Hellman’s mayonnaise
1/4 cup finely chopped sweet onion
2 Tablespoons of apple cider vinegar
2 Tablespoons of the HOT potato water
When the potatoes are cooked, drain them reserving 2+ T. of the water. Combine well the potatoes with the mayo, onion, salt and pepper and apple cider vinegar. Set aside to marinate til the potatoes are cool. About 20 min.
Combine:
1/2 c. green pepper, finely chopped
1/2 c. red pepper, finely chopped
1/2 c. sweet onion, finely chopped
1/2 c. celery finely chopped
1 Tbsp approx. of yellow mustard
1/2 tsp salt
1/2 tsp ground pepper
1/3 cup of Hellman’s mustard
Cut the cooled potatoes into smaller pieces and add the vegetable mixture. Combine well.
Add 2 sliced hard-boiled eggs to the potatoes. Sprinkle top with paprika. Press into a bowl, cover and refrigerate overnight for best blending of flavors.
I LOVE this potato salad – could eat a whole bowl myself. This serves 8-10.
Enjoy!
Lisa
Reply
- Liza A
  May 27, 2015 at 6:33 pm
  Thanks Lisa for the recipe! I love potato salad and I will definitely try your mom’s recipe one of these days 🙂 🙂
  Reply
  - Lisa M in Indy
    June 1, 2015 at 7:49 pm
    I hope you enjoy it, Liza.
    Your blog is a favorite!
    Lisa
    Reply