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Close-up of a glass bowl filled with a classic potato salad recipe, featuring chunks of potatoes, celery, and bits of bacon, all topped with a sprinkle of ground pepper.

Potato Salad Recipe

This potato salad strikes the perfect balance of flavors and textures, blending the tangy kick of homemade French dressing with creamy mayonnaise and Greek yogurt, smoky bites of crispy bacon, and the crunch of fresh veggies. It’s the kind of dish that feels indulgent yet approachable, making it ideal for potlucks, BBQs, or casual dinners. The best part? You can make it ahead, and the flavors deepen as it chills, giving you a stress-free way to serve something everyone will love.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad, Side Dish
Cuisine: German
Keyword: Potato Salad
Servings: 8
Calories: 358kcal
Author: Mandy Applegate

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
US Customary - Metric

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

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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

Calories: 358kcal | Carbohydrates: 25g | Protein: 6g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 1176mg | Potassium: 579mg | Fiber: 3g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 1mg
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