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This is my favorite potato salad, ever. The last time I made it, this past Monday, I did not have any sour cream so I upped the mayo. I also did not have any bacon so I made it without. I LOVE the extra flavor from the dill pickle juice. I made a double batch and there was only 1/2 cup left by the end of the meal. I’m pretty sure everyone went back for thirds. This is a keeper, share-the-love recipe.
Excellent! Used light sour cream for the first time! Used Hormel real bacon pieces, dijon mustard and sweet relish…. #YUM
I used red potatoes, didn’t have sour cream so just used mayo, and didn’t have scallions so used yellow onion, also didn’t have parsley, but this is awesome! Of course, bacon. :)
I did include two hard boiled eggs. Yum.
So I added a few things-juice from a couple lemons, tablespoon of olive oil, seasoning of chives, minced onions, garlic powder, parsley, dill weed, seasoning salt, celery salt, some Worcestershire sauce, red pepper, vinegar, eggs and some green olives. I couldn’t get it right until I added the lemon juice, made it all come together. I love potato salad and I’m always trying new things. My boyfriend commented the last time I made it that it was never the same. I think this batch is the best ever. The olive oil makes a big difference also and it’s good for you!
I’m looking for a recipe to make mayonnaise without eggs, spice and mustards. Because I’m allergic to eggs and any and all spices. Does anyone by any chance know if there is a recipe to make mayonnaise using sour cream? Thank you very much.
Hi Jennifer, I would do a Google search for vegan mayonnaise and see what you find!
I love potato salad! But this recipe made me love it even more!
so delicious! I love a good old fashioned potato salad.
This salad is so familiar to the one I prepare, although I usually use garden variety mustard (the one we all know from yellow bottles) I tried Djon this time and the green onions, versus the purple or white I usually love to use (for the strenth of onionish flavor). I substituted bacon for a few thinly cubed pieces of ham that we had from leftovers and added boiled eggs to the batch. It sure was a winner here!
Whoa, this is a great recipe but OMG I would NEVER toss out good bacon fat! I might even fold a bit of it into the potato salad. I always strain my rendered bacon fat, keep it in a canning jar by my stove and use it to season leafy greens or other dishes. Ever cook onions in bacon fat?? Scrumptious! I even mix it into dog’s food.
Let’s not be so afraid of eating good, natural, wholesome saturated fats. The old advice concerning sat fats is VERY outdated and was wrong. Keep studying and researching this issue and you will see what I mean. The fat worth avoiding is trans fat (hydrogenated liquid oils); that’s the killer!! And the old, outdated research results didn’t differentiate between healthy sat fats and hydrogenated oils or trans fats.
In case you are wondering…I’m 65, 5’5″ and have never been on any prescription drugs and I weigh 130 pounds. I eat healthy fats. What I don’t eat is refined grains–those will make you fat!
This looks like a very tasty recipe for potato salad for sure!
We always keep a jar of bacon drippings around, great for flavor. Try adding them to refried beans. Yum. ~Elise
I must have at least 50 potato salad recipes, most of them good…but classic recipes like this always seem to be the ones I make the most. We sometimes add diced smoked ham to our potato salad and serve as a main dish in the heat of summer, but I’m looking forward to using the bacon instead. We grow Italian flat leaf parsley, which is fabulous in this kind of dish. Served on a bed of fresh baby spinach leaves with a healthy sprinkle of smoked paprika sounds yummy…and I think I’ll use both Yukon Gold and Red potatoes.
Thanks for another great recipe, Elise.
will definitely give this one a try, though have never found one I like as well as my mother’s. She added a bit of vinegar, but no pickle and she put in some chopped green pepper.
This one sounds great! I’ve never used sour cream or bacon, I’m absolutely trying this next. Mine uses russets boiled unpeeled and whole, then peeled and sliced thin when slightly cooled, a mix of equal parts Greek yogurt and mayo, celery and celery leaves (the unsung hero), diced red onion, fresh chopped parsley, chopped capers, 2 tbs of yellow mustard, and salt/pepper/paprika. I’ve made it I think 7 times this summer now, my boyfriend goes crazy for it. This is my mom’s recipe with capers and mustard added and the hard-boiled eggs omitted because they smell and taste like death :p
My mother always bakes her potatoes instead of boils, then chops after cooking for the potato salad, they hold up a lot better in the salad
I made this recipe and it’s awesome. The only thing I did different was to cook the bacon in the microwave you never have to worry about the fat as it’s all absorbed by the paper towels.
how could i have ever missed this? you know i’ve touted union square (nyc) cafe’s recipes many times in the past. here’s their version of potato salad with bacon, but using an herbed vinaigrette dressing made with some of the potato poaching liquid instead of a mayo-based dressing. really tasty. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=657598
Excellent recipe! I wouldn’t change a thing. Very good taste using the Yukon Golds and the bacon was just the thing to include. I love trying your recipes the way that you present them without changing the ingredients. I really feel like I am venturing into new cooking experiences when I make them the way you make them instead of including my “old” way ingredients. Thanks, as always, for sharing your expertise. It is much appreciated.
This is wonderful recipe. It’s actually similar to the one my mom used to make when i was a kid but instead of adding the dill pickle in mom would boil the potatoes with dill seed.
I love this recipe, it’s like having a fully loaded baked potato in the summertime, with the bacon, chives and sour cream, without the heat. I use russet potatoes utilizing a Fanny Farmer tip: boil them whole, with skins on until tender when pierced by a fork. Drain the potatoes and as soon as you can handle them, peal off the skins (they come off quite easily when cooked and before they get cold) and discard, then chop up the potatoes. The cooking time is longer and it’s a bit tedious, but you are rewarded with wonderful, mealy potatoes that aren’t soggy.
A classic! Love this recipe :)
Incredible recipe…the bacon did wonders for the flavor