Potato Salad Recipe | Spoon Fork Bacon

I love this Potato Salad Recipe so very much. Potato salad in general will forever remind me of summer potlucks growing up. There was never a bbq, picnic, or gathering that didn’t have a big bowl of potato salad sitting with a buffet of other dishes and it was glorious.

My favorite potato salad recipe is one that’s creamy, includes chopped boiled eggs and a healthy dose of relish (or chopped pickles) to balance out the creaminess. Our version has all those things and we think it’s one of the best one’s we’ve ever tasted!

How to Make Our Potato Salad Recipe

Process

POTATO SALAD

1. Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender.
2. Drain potatoes into a colander and cool slightly.

3. Transfer some of the potatoes to a large bowl and mash until creamy.
4. Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.

5. Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.

DRESSING

6. In a small bowl, combine all dressing ingredients.
7. Whisk together.

ASSEMBLY

8. Fold dressing into the potato mixture until completely combined. Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.

Tools You Will Need

Why Our Potato Salad Recipe is the Absolute Best!

• We use whole grain mustard in our dressing which, adds a really subtle and pleasant tartness to the dish.
• Mashing some of the potatoes which really helps to maximize the creaminess without having to add more dressing.
• Since we’re big egg salad fans we added some boiled eggs to our potato salad and we just love it so much!

Variations

One of my favorite things about our potato salad recipe is its versatility. I love the recipe as written, but it’s also really easy to tweak based on personal preference.

• Add chopped bacon – The bits of fatty, salty bacon dotted throughout the dish adds a tasty pop of flavor.
• Omit the boiled eggs – If you would rather a purely potato filled potato salad. Just add 2 more potatoes to the dish.
• Add more herbs – We personally like adding tarragon and thyme!
• Peel the potatoes – Since red potato skins are so thin we keep them on and really love the snappy texture they add when you bite into a piece. If that’s not your thing, no worries! Just peel the potatoes before chopping and mashing them and combining them with the remaining ingredients.
• Swap the shallots out for sweet onion (or red onion) and add celery – The sweet onion and celery combination will add a texture contrast to the overall creamy potato salad.
• Use yellow mustard instead of whole grain mustard – If you want a tangier dressing, yellow mustard is the way to go!

Make Ahead and Storing Instructions

Our recipe can be made up to 3 days ahead of time. Just transfer the dish to an airtight container, in the refrigerator, until ready to serve.

Something we like to do if we’re making the potato salad ahead of time (although it’s not completely necessary) is to make an extra third of the dressing recipe and fold it into the potato salad just an hour before serving.

What to Serve with Our Potato Salad Recipe

Potato salad is such a great side dish for so many different things. Some of our favorite recipes to serve it with are:

More Delicious Potato Recipes You Will Love

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Potato Salad Recipe

The most delicious and creamy Potato Salad Recipe you’ll ever taste!! Our recipe is packed with tons of flavor, super creamy and the perfect side dish to so many different dishes. Bring it to your next picnic or bbq and we promise everyone will be thrilled!

PRINT RECIPE

Prep Time: 20 mins

Cook Time: 10 mins

Chill Time: 2 hrs

Servings: 6

  INSTRUCTIONS  

Potato Salad

• Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender, then drain.

• Transfer ⅓ of the potatoes to a large mixing bowl and mash until creamy.

• Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.

• Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.

Assembly

• Fold dressing into the potato mixture until completely combined.

• Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.

  NOTES  

Variations

• Add chopped bacon – The bits of fatty, salty bacon dotted throughout the dish adds a tasty pop of flavor.
• Omit the boiled eggs – If you would rather a purely potato filled potato salad. Just add 2 more potatoes to the dish.
• Add more herbs – We personally like adding tarragon and thyme!
• Peel the potatoes – Since red potato skins are so thin we keep them on and really love the snappy texture they add when you bite into a piece. If that’s not your thing, no worries! Just peel the potatoes before chopping and mashing them and combining them with the remaining ingredients.

Make Ahead and Storing Instructions Our recipe can be made up to 3 days ahead of time. Just transfer the dish to an airtight container, in the refrigerator, until ready to serve. Something we like to do if we’re making the potato salad ahead of time (although it’s not completely necessary) is to make an extra third of the dressing recipe and fold it into the potato salad just an hour before serving.

Calories: 405kcal Carbohydrates: 23g Protein: 7g Fat: 32g Saturated Fat: 6g Polyunsaturated Fat: 17g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 140mg Sodium: 1049mg Potassium: 604mg Fiber: 2g Sugar: 4g Vitamin A: 260IU Vitamin C: 11mg Calcium: 38mg Iron: 2mg

CUISINE: Amercian

KEYWORD: picnic dishes

COURSE: lunch, Side Dish