Potato Salad Recipe
Add Preferred SourcePotato salad is one of those classic dishes that everyone seems to have a version of, but this recipe takes it to the next level with its combination of creamy dressing, crispy bacon, and crunchy vegetables. It’s all about the balance of textures and flavors, and you’ll love how the homemade French dressing soaks into the tender potatoes for an extra layer of tangy goodness.
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This potato salad always reminds me of the version my mom made for family gatherings, and it’s become a go-to recipe for when I’m hosting a crowd or heading to a potluck. It’s versatile, easy to prepare ahead of time, and tastes even better after sitting in the fridge for a few hours.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below for the best potato salad recipe ever!
How to Make Potato Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
My potato salad is so simple to prepare and I’ll break it into easy steps. Follow along, and you’ll soon have a delicious salad everyone will enjoy!
Make the French Dressing
Add the Dijon mustard, apple cider vinegar (white vinegar will work), olive oil, water, sugar, garlic, kosher salt, and black pepper into a jar and shake vigorously until they are well combined.
Cook the Potatoes
Start by peeling and cutting your potatoes into even cubes, which helps them cook evenly. Place them in a large pot of cold water and add 2 teaspoons of salt to season them as they cook.
Bring the water to a boil and then reduce to a gentle simmer and let the potatoes cook for about 4 minutes, just until they’re fork tender but still firm enough to hold their shape. When you over boil potatoes, they will fall apart.
Drain them right away to stop the cooking process, and set them aside.
Toss with French Dressing
While the potatoes are still warm, transfer them to a large mixing bowl. Pour the French dressing over the potatoes, ensuring they’re evenly coated. Gently toss the potatoes to avoid breaking them up.
Let them rest for about 2 hours—this allows the potatoes to cool while soaking in the tangy dressing, making every bite more flavorful.
Make the Creamy Dressing
In a small bowl, whisk together the mayonnaise, Greek yogurt, celery seeds, salt, and black pepper until smooth.
This dressing is creamy, slightly tangy, and perfectly balanced to complement the potatoes and crunchy vegetables.
Assemble the Potato Salad
Once the potatoes have cooled and absorbed the dressing, pour the creamy dressing over them. Add the diced cucumber, thinly sliced celery, finely minced onion, and most of the crispy bacon.
Toss everything together gently so the potatoes don’t break apart, ensuring the dressing and veggies are evenly distributed.
Garnish and Serve
Sprinkle the remaining bacon over the top as a garnish for a pop of flavor and texture. Serve the salad chilled or at room temperature—it’s delicious either way!
Recipe Notes and Expert Tips
Here are my top tips for making the best potato salad every time:
- Choose the Right Potatoes: Waxy varieties like Yukon Gold potatoes or red potatoes are ideal because they hold their shape well and have a creamy texture, Russets will also work but change the flavor slightly.
- Salt the Cooking Water: Adding salt to the water infuses flavor into the potatoes as they cook.
- Toss Potatoes While Warm: Warm potatoes absorb the French dressing better, giving your salad a richer flavor.
- Give It Time to Rest: Letting the potatoes sit for a couple of hours allows the flavors to meld and enhances the texture.
- Optional Extras: Add shredded cheese, freshly chopped herbs, paprika, dill pickles, sliced scallions, or red onion to give an extra flavor boost and bite.
- Crisp Your Bacon: Crispy bacon adds a wonderful crunch and smoky flavor to the salad. Cook it fresh or use pre-cooked bacon for convenience.
- Uniform Veggie Chopping: Dice your cucumber, celery, and onion into similar sizes to ensure each bite has a balanced mix of ingredients.
- Taste and Adjust: Before serving, taste the salad and adjust the seasoning to your preference. A little extra salt or pepper can make a big difference.
- Make It Ahead: Preparing the salad a day in advance allows the flavors to develop fully, making it even tastier.
How to Store Leftover Potato Salad
Transfer any leftover potato salad to an airtight container and store it in the fridge for up to 3 days.
Freezing isn’t recommended, as the creamy dressing can separate and affect the texture when thawed.
What to Serve With Potato Salad
Potato salad is a versatile side dish that pairs beautifully with grilled meats like chicken, steak, or ribs. It’s also perfect with burgers, hot dogs, or BBQ pulled pork.
For a lighter meal, serve it alongside fresh salads or veggie skewers. Add a basket of warm rolls or crusty bread for a complete spread.
More Easy Recipes for You to Try at Home
I’ve got plenty of other simple and crowd-pleasing recipes you’re sure to love!
Ingredients
For the Potato Salad:
- 2 pounds potatoes peeled and cut into 2 cm/ ¾" cubes
- 2 teaspoons salt for cooking potatoes
- 6 slices bacon crispy
- ½ cup French Dressing – homemade below
- ¾ cup cucumber finely diced
- 2 ribs celery finely sliced diagonally
- ¼ cup white onion finely minced
For the Potato Salad Dressing:
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- 1 teaspoon celery seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the French Dressing:
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon water for volume, rather than more oil
- ½ teaspoon white sugar
- ½ garlic clove finely grated or minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Shake the French dressing ingredients (Dijon mustard, apple cider vinegar, olive oil, water, sugar, garlic, salt, and pepper) in a jar until they are thoroughly combined. Set aside.1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, ¼ cup extra virgin olive oil, 1 tablespoon water, ½ teaspoon white sugar, ½ garlic clove, ½ teaspoon salt, ¼ teaspoon black pepper
- Peel and dice the potatoes into ¾-inch cubes. Place them in a large pot filled with cold water, adding 2 teaspoons of salt. Bring the water to a simmer and cook the potatoes for about 4 minutes, or until just tender but not mushy. Drain immediately.2 pounds potatoes, 2 teaspoons salt
- Transfer the warm potatoes to a large bowl. Pour the prepared French dressing over the potatoes and gently toss to coat. Allow the potatoes to sit for 2 hours to cool and absorb the flavors.½ cup French Dressing – homemade
- In a small bowl, mix the mayonnaise, Greek yogurt, celery seeds, salt, and black pepper to create the potato salad dressing.⅓ cup mayonnaise, ⅓ cup Greek yogurt, 1 teaspoon celery seeds, ½ teaspoon salt, ¼ teaspoon black pepper
- Once the potatoes are fully cooled, add the potato salad dressing to the bowl. Stir in the finely diced cucumber, sliced celery, and minced onion. Add most of the crispy bacon, reserving a bit for garnish. Gently toss to combine all the ingredients.6 slices bacon, ¾ cup cucumber, 2 ribs celery, ¼ cup white onion
- Garnish the salad with the remaining bacon before serving. Serve chilled or at room temperature.
Video
Notes
- Choose the Right Potatoes: Waxy varieties like Yukon Gold potatoes or red potatoes are ideal because they hold their shape well and have a creamy texture, Russets will also work but change the flavor slightly.
- Salt the Cooking Water: Adding salt to the water infuses flavor into the potatoes as they cook.
- Toss Potatoes While Warm: Warm potatoes absorb the French dressing better, giving your salad a richer flavor.
- Give It Time to Rest: Letting the potatoes sit for a couple of hours allows the flavors to meld and enhances the texture.
- Optional Extras: Add shredded cheese, freshly chopped herbs, paprika, dill pickles, sliced scallions, or red onion to give an extra flavor boost and bite.
- Crisp Your Bacon: Crispy bacon adds a wonderful crunch and smoky flavor to the salad. Cook it fresh or use pre-cooked bacon for convenience.
- Uniform Veggie Chopping: Dice your cucumber, celery, and onion into similar sizes to ensure each bite has a balanced mix of ingredients.
- Taste and Adjust: Before serving, taste the salad and adjust the seasoning to your preference. A little extra salt or pepper can make a big difference.
- Make It Ahead: Preparing the salad a day in advance allows the flavors to develop fully, making it even tastier.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
