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Creamy Potato Salad with Bacon

This Creamy Potato Salad is made with Baby Potatoes and loaded with Bacon, Chives and Hard Boiled Egg. Potato Salads don’t come more irresistible than this!

overhead shot of bowl of potato salad with two silver forks resting on it

Baby Potato Salad

My go to potato to use in a potato salad is always the beautiful baby potato. I like to slice them up into 1/4″ rounds, just for something a little bit different. You could however just half, quarter or keep them whole. Just keep the skins on (extra flavour) and adjust the boiling times accordingly. You could also substitute any other waxy/starchy potato.

Boiled Potato Salad

In all cases you want to boil the potatoes until fork tender. My two top tips for boiling potatoes are:

  1. Salt – A heavy seasoning of salt in the water as they boil is essential. Whilst the dressing is nicely seasoned, this will merely be wrapping the potatoes. You want to season the potatoes themselves.
  2. Cold Water – To ensure the potatoes cook evenly, make sure you start with cold water and bring to a boil from there. If you pour boiling water straight in, the outsides are going to be overcooked before the centre is fork tender.

From there, you want to steam dry the spuds.

Do not rinse the potatoes! Allowing them to steam dry is essentially allowing moisture to escape the potatoes, which will leave them nice and fluffy. By rinsing them you’re merely adding un wanted moisture into the potatoes. Plus you’ll be washing away some of that starchy flavour.

 How to boil potatoes for a potato salad (quick summary)

  1. Slice them up into 1/4″ roundups.
  2. Pop them in cold water with a tsp of salt. Bring to boil for around 7-10mins or until fork tender.
  3. Drain in a colander and leave to completely steam dry.

How to boil potatoes for potato salad - 3 step by step photos

Creamy Potato Salad

For me, a potato salad ain’t a potato salad if it’s not wrapped in a creamy dressing. For the dressing I use mostly mayonnaise, with a dollop of sour cream just to sooth it out. Here’s the other essentials for the perfect potato salad:

    • Herbs – Here I use Parsley and Chives, both of which go perfectly with potatoes. I highly recommend using fresh herbs for a potato salad.
    • Hard Boiled Egg – When Egg Mayo and Potato Salad collides, beautiful things happen.
    • White Pepper – Gives a nice little bit of heat to the dressing.
    • Bacon – Do I even need to explain this!?
Ensure your potatoes are completely cool/room temp before you add the sauce. If the potatoes are still warm, they make the sauce go gloopy.

How to make a Potato Salad (quick summary)

  1. Add all of your dressing ingredients in a small bowl.
  2. Stir until evenly combined. Taste for seasoning and adjust accordingly.
  3. In a larger bowl, add your potato salad ingredients.
  4. Combine with dressing, then garnish with chives.

How to make potato salad - 4 step by step photos

Top Tip – Pop your potato salad in the fridge to allow the flavours to develop before serving. This will also give the potatoes chance to suck up some of that gorgeous sauce.
 
And there we have it! All my top tips on how to construct the perfect creamy potato salad with bacon (always with bacon).
 
Hey, whilst you’re here why not check out my other recipes?

Baby Potato Recipes

Summer Salad Recipes

closeup shot of fork cutting into potato and bacon

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How to make Creamy Potato Salad with Bacon (Full Recipe & Video)

Creamy Potato Salad with Bacon

This Creamy Potato Salad is made with Baby Potatoes and loaded with Bacon, Chives and Hard Boiled Egg. Potato Salads don't come more irresistible than this!

  • 2lb / 1kg Baby Potatoes
  • 1/2lb / 500g Bacon, cooked, cooled & chopped
  • 3 Hard Boiled Eggs, cooled & chopped
  • 1 cup / 240g Full Fat Mayo
  • 1/4 cup / 60g Sour Cream
  • 1 heaped tbsp Fresh Chives, finely diced (plus extra to garnish)
  • 1 heaped tbsp Fresh Parsley, finely diced
  • 1 tbsp Dijon Mustard
  • 1/2 small Red Onion, finely diced
  • 1 tsp + 1/2 tsp Salt, or to taste
  • 1/4 tsp White Pepper, or to taste
  1. Slice your potatoes into about 1/4” rounds and place in a large pot of cold water with 1 tsp salt. Bring to boil and cook for around 7-10mins, or until fork tender. Don’t over cook them or they’ll turn to mush. Drain (don’t rinse) and leave to completely cool (important!).

  2. Meanwhile, in a small bowl combine your mayo, sour cream, dijon mustard, sugar, lemon juice, chives, parsley, 1/4 tsp white pepper (to taste) and 1/2 tsp salt (or to taste).

  3. In a larger bowl combine your potatoes with your egg, bacon, red onion and sauce. Gently fold until completely coated.

  4. I recommend popping it in the fridge in advance for the flavour to marry. Serve with an extra sprinkle of chives and enjoy!

a) Potatoes – If you don’t have baby potatoes (otherwise known as new potatoes) feel free to sub any other starchy/waxy potatoes and just diced them up.

b) Cooling – It’s important to let your potatoes steam dry and definitely don’t rinse them with cold water. You’ll have to wait for them to dry either way (as they’ll be too soft to pat dry) and you’ll also lose some flavour by rinsing them. 

c) Sugar Sub – Feel free to sub honey for sugar, just for a slightly different flavour dynamic. Goes nicely with the mustard in the dressing.

d) Salt – the 1st tsp in the water is a must (nothing worse than a bland potato, especially in a potato salad). The second 1/2 tsp just work to taste.

e) Calories – assuming 1.5 tsp salt and the whole thing divided by 8 people.


If you loved this Homemade Onion Rings Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Creamy Potato Salad with Bacon appeared first on Don't Go Bacon My Heart.

Source: Don

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