It’s actually shocking that this is the first time I’m sharing my famous Potato Salad recipe, considering this blog has been around for almost 19 years. I make it often and it’s always a huge hit. If you invite me over for a BBQ (and I’m not already bringing dessert) then there’s a very high chance I’m showing up with this potato salad – or my pesto pasta salad. Both contain bacon and carbs, so they are generally pretty popular!
I love this salad because it’s a great side for almost any kind of protein. Grilled chicken or salmon, steak, sausages, fried chicken, a crispy schnitzel… even a roast! It’s one of those dependable dishes that feels right at home on just about any table.
If you’re tempted to grab a pre-made salad from the supermarket, try this one instead. It comes together in no time! And it just tastes so. much. better. Store-bought versions tend to be stingy on the good stuff (especially the bacon and herbs), with heavy dressings. They are basically a homogenous glob with barely any variation in texture or colour. Mine is fresh, flavour-packed and beautifully balanced, with the potatoes acting as a blank canvas for all the other elements to shine.
Here’s what’s in my famous Potato Salad
Potatoes, obviously – I like to get baby white potatoes for this because they are usually fairly consistent in size. Cut them in half, or quarters if they are larger. Aim to get your potato pieces around the same size so they all cook at the same rate. There’s nothing worse than some potatoes being undercooked while others turn to mush. Start cooking them in cool water (not boiling), and don’t forget to add salt – a few very generous pinches! Potatoes need salt to taste their best and seasoning the water is a big head start. They’re ready when a knife can pierce them easily. Drain them and let them cool for 10-20 minutes before you assemble the salad.
Bacon – You are going to look at the raw, chopped up bacon and think that it’s too much, but trust the process. It really does cook down a lot! Streaky or short cut bacon are both fine for this. The streaky bacon has more fat so it cooks up crispier, but make sure to drain off the excess fat on a paper towel. And remember to save some of the cooked bacon to scatter over the top as a garnish!
Spring onion – A non-negotiable for me in potato salad! Spring onions have a mild, slightly sweet flavour that works perfectly with the creamy dressing and salty bacon. You can also add a quarter to half a finely diced red onion if that’s your thing.
Fresh herbs – I usually go with a mix of parsley, chives and dill, partly because I love the combination and partly because I’m growing them in the garden. You can absolutely use dried chives and dill in the dressing if that’s what you have on hand, but I’d strongly recommend fresh parsley. It adds a lovely brightness and that pop of green makes the salad look extra appealing.
Dressing – Unsurprisingly, I like to make my own potato salad dressing, and I really recommend you do too. It’s quick, easy, and gives you complete control over the flavour. I use equal parts mayonnaise and Greek yoghurt, Dijon mustard (wholegrain would also be great), apple cider vinegar, garlic, white pepper and salt. I usually wing it and taste as I go, but for this recipe I actually wrote everything down. Don’t be shy with seasoning! Once you mix the dressing through the potatoes and other ingredients, the flavours mellow out beautifully.
The one thing you will never find in my potato salad, however, is hard-boiled eggs. I just really, really don’t like them. But if you do, feel free to add them in, I won’t stop you!
This potato salad is just as good served slightly warm, at room temperature or straight from the fridge. It’s incredibly versatile for entertaining, picnics and potlucks alike. It travels well, you can make it ahead of time, it disappears fast, and people always ask me for the recipe, which feels like the best endorsement possible.
If you’ve ever been tempted by a supermarket tub, I hope this inspires you to make it from scratch instead. It’s simple, full of flavour, and once you’ve made it yourself, it might just become your famous potato salad too.
Related Post: Spiced Pumpkin, Feta and Pearl Barley Salad
My Famous Potato Salad
Skip the store-bought version and make this flavour-packed homemade potato salad with bacon, fresh herbs and a simple creamy yoghurt and mayonnaise dressing.
Ingredients
- 1.5 kg white baby potatoes
- Cooking salt
- 400 g streaky bacon, diced
- 4 spring onions, finely sliced
- 12 g fresh parsley, roughly chopped (3-4 tablespoons)
- Fresh dill, for garnish (optional)
Potato Salad Dressing
- 1/2 cup mayonnaise
- 1/2 cup Greek yoghurt
- 1 1/2 teaspoons Dijon mustard
- 1-2 cloves garlic, finely diced
- 2 g dill, finely chopped (2 teaspoons)
- 1 g chives, finely chopped (1 1/2 – 2 teaspoons)
- 1 1/2 tablespoons apple cider vinegar
- White pepper and salt, to taste
Instructions
- Cut the potatoes in half if small and quarters if larger, aiming to get all pieces roughly the same size. Place into a large saucepan and add cool water to cover all the potatoes. Add a few very generous pinches of cooking salt and place over medium heat with the lid on. When it starts to boil, reduce the heat and remove the lid. Cook for 15-20 minutes or until a knife can pierce through the potatoes easily – check a few of them to make sure they are evenly cooked. Drain the water with a large colander and allow the potatoes to cool for 10-15 minutes while you make the other components.
- Cook the bacon in a frying pan or skillet over medium/high heat until crisp. Be careful of splatters. Place the bacon on a paper towel lined plate to drain the excess fat. Reserve some bacon to garnish the top.
- To make the dressing, place all the ingredients in a bowl or jug and whisk until fully combined. Taste for seasoning and adjust to your liking, keeping in mind that the flavour will mellow out when added to the other ingredients so it might taste a little strong on its own.
- To assemble the salad, place the potatoes into a large salad bowl. Add the cooked bacon, spring onions and fresh parsley and then drizzle over the dressing. Carefully toss with salad servers, being careful not to break up the potato. Add the reserved bacon and some fresh dill to garnish and serve slightly warm, room temperature or cold.