Going to a cookout?
This is the potato salad you want to make!
Outdoor barbecues, kids and swimming pools, burgers, hot dogs, and plenty of potato salad.
Simply Recipes / Eliezer Martinez
We made a big batch of potato salad for a little family gathering this weekend.
I love using Yukon golds, though it’s possible for you to use any potato.
My dad likes using russets inhis potato salad.
Simply Recipes / Eliezer Martinez
This recipe is for potato salad with sour creamusing it as a binder makes it extra creamy.
How Far Ahead Can You Make Potato Salad?
Potato salad can be served right away or refrigerated until ready to serve.
Simply Recipes / Eliezer Martinez
you’re able to also boil the potatoes and fry the bacon a few days ahead.
Keep them refrigerated separately and assemble the salad when ready to serve.
Potato salad does not freeze well, and we don’t recommend it.
Simply Recipes / Annika Panikker
Try These Other Potato Salad Recipes!
The bacon is entirely optionalfeel free to skip it or experiment with other ingredients.
My dad likes adding minced carrots and chopped hard-boiled egg to his potato salad.
Eliezer Martinez
Bring to a boil, reduce heat to a simmer.
Simmer until the potatoes are tender when pierced with a fork, about 10-20 minutes.
Drain, and rinse with cold water to stop the cooking.
Eliezer Martinez
Simple Tip!
If you want, add some pickle juice to the drained, still slightly warm potatoes.
The potatoes will absorb some of the juices, making them even tastier!
Eliezer Martinez
Simply Recipes / Annika Panikker
Heat a frying pan on medium low.
Lay out the strips of bacon in a single layer.
Place on a plate lined with paper towels to soak up the excess fat.
Eliezer Martinez
Do not pour any fat from the pan down the drain, it will clog it.
Instead, pour it into a jar, or sop up with paper towels and discard.
Once cool, chop the bacon finely.
Eliezer Martinez
In a large bowl, whisk together the sour cream, mayonnaise, and mustard.
Add a little salt and pepper.
Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture.
Add the green onions, celery, parsley, pickles, and bacon, again gently combining.
(Include a couple tablespoons of the pickle juice for good measure.)
Season to taste with salt and pepper.
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