This classic potato salad recipe has tender potatoes, smothered in a healthier creamy garlic dressing, topped with crispy bacon bits and fresh chives. The salad dressing is made without using sour cream and is so full of flavour, you'll want to dress everything with it!
This isn't just a good potato salad, it's the very best potato salad recipe that I've ever tasted!
Made using our delicious creamy garlic dressing, this potato salad is a healthier version of the classic recipe. It has a delicious balance of flavours and is the perfect side dish for your next barbecue!
Why You'll Love This Recipe
This easy potato salad recipe is such a crowd pleaser - your guests will be begging you for the recipe! This really is the best recipe and for good reason!
- made using simple and fresh ingredients.
- the potato salad dressing has a creamy texture (despite having no sour cream) and an incredible flavour!
- large chunks of tender potato, smothered in creamy dressing, topped with crispy bacon bits and fresh herbs!
- this easy recipe has all of the classic flavour of a traditional potato salad.
To make this homemade potato salad you will need the following ingredients, all of which are easy to find at your local grocery store.
Potato Salad Ingredients
- Potatoes - it's most common to use white potatoes like Yukon golds (small Yukon gold potatoes work well), fingerling potatoes or russet potatoes but you could also use red potatoes. What you think are the best potatoes for a potato salad is really a personal preference. For this recipe I've used Creme Gold Potatoes.
- Bacon - omit if vegetarian.
- Fresh chives - if you can't find chives you can also use finely sliced green onions (shallots), fresh parsley or dill.
- Whole egg mayonnaise - it's important to use a good quality mayonnaise. I prefer to avoid mayonnaise that contains high fructose corn syrup.
- Greek yoghurt - if you need to make this recipe dairy free you can use an unsweetened natural coconut yoghurt or other unsweetened dairy free yoghurt of choice.
- Dijon mustard
- Wholegrain mustard
- Cracked black pepper
- Sea salt - this recipe calls for finely ground sea salt but you can also use sea salt flakes. Sea salt flakes are less salty meaning you might need to add a little more, just add a little, taste and add more if needed.
- Garlic - I've used fresh minced garlic.
Other extras that you can add into this recipe are:
- hard-boiled eggs, sliced
- thinly sliced red onion
- finely chopped dill pickles
See all of the ingredient quantities at the recipe card at the bottom of this post.
How to Make Mayonnaise-Based Potato Salad
This homemade potato salad recipe is so easy to throw together. Read onto see how it's done.
Start by chopping the potatoes, I prefer to use smaller potatoes and chop them into quarters or eighths (depending on how large you want the chunks. Boil the potatoes in salted water in a large pot on a high heat until just tender.
You don't want them going all mushy or your salad will turn to mash so keep an eye on them. Once the potatoes are boiled, strain and then set aside to reach room temperature. If you add the dressing to warm potatoes it will become thin and runny, which we don't want!
Tip: If you're slicing your potatoes ahead of time, keep them in cold water to prevent them from browning.
While the potatoes are cooking you need to fry your bacon and make your dressing. I prefer to fry the bacon until it's nice and crispy, but just cook it to your own personal preference.
To make the creamy dressing, add the Greek yoghurt, mayonnaise, dijon mustard (yellow mustard), wholegrain mustard, salt, pepper and garlic to a bowl and whisk until smooth and creamy. Set aside.
There are a few different ways to assemble this salad:
- Add the cooked potatoes and dressing to a large bowl and toss gently to combine. Transfer the potatoes to a serving platter and then top with crispy bacon bits and thinly sliced fresh chives.
- Add the potatoes, dressing, chives and bacon to a bowl and toss to combine, serving in this bowl or transferring to a salad bowl.
This salad keeps really well in the fridge, just store in a covered container or in the bowl covered with compostable cling wrap or a bees wax wrap.
There are so many ways to serve this great potato salad.
- with pulled pork and green salad.
- as a side dish to your next barbecue.
- alongside grilled fish and Chopped Kale Salad.
- with hot dogs.
- Large Pot
- Chopping Board
- Sharp knife
- Measuring Cups and Spoons
- Salad bowl or serving platter
- 1.5 kg Yukon gold potatoes washed, cut into eighths
- 3 rashers middle bacon rind removed, diced (250g)
- 2 tablespoons chives finely chopped
- 1 teaspoon sea salt finely ground
- 1 tablespoon olive oil extra virgin
- 1 cup mayonnaise
- 1 cup Greek yoghurt
- Pinch sea salt finely ground
- 1 clove garlic minced
- 2 tablespoons wholegrain mustard
- 1 teaspoon Dijon mustard
- Cracked black pepper to taste
- Add the quartered potatoes to a large pot and top with water and 1 teaspoon sea salt. Place onto the stovetop on a high heat. Bring to a boil. Once boiling, reduce to a simmer until the potatoes are just tender. Once tender, carefully strain the potatoes and transfer to a large bowl.
- While the potatoes are cooking make the dressing. Add the mayonnaise, yoghurt, salt, minced garlic, mustard and pepper to a bowl and whisk until well combined and smooth.
- Place two sheets of clean paper towel on top of a dinner plate. Bring a frypan to a medium-high heat and drizzle with olive oil. Add the diced bacon and fry until crispy.
- Transfer the crispy bacon pieces onto the paper towel lined plate to remove excess oil.
- Once the potatoes are cooled it’s time to assemble the salad. To the bowl with the cooked potatoes add the salad dressing, bacon bits and finely sliced chives. Gently toss to combine. Transfer to a salad bowl to serve.
StorageStore in an airtight container in the fridge for up to 4 days.
Serving SuggestionsThis salad goes perfectly with:
- Grilled fish & Chopped Kale Salad
- Hot Dogs
- Pulled Pork Burgers
- as a side dish for your next barbecue
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