4.8 from 348 votes
Best Ever Potato Salad
Best Ever Potato Salad features tender cubed red potatoes mixed with crisp bacon, diced vegetables, and a creamy dressing of mayonnaise and Dijon mustard. Hard-boiled eggs add richness, making it a hearty, textured side dish.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
6
to 8 servings
Calories:
574 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1½ pounds potato cut into small cubes (about 4 cups, red
- 12 ounce Bacon cut into 1-inch pieces, package
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 egg peeled and chopped, hard-boiled
- 1 celery finely diced, stalk
- 1 yellow onion finely diced, small
- ½ green bell pepper finely diced, medium size
Instructions
- Boil the potatoes until they are fork tender. (If you're not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
- Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
- Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
- In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
- Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
Cup of Yum
Notes
- Yukon gold potatoes may be used as an alternative to red potatoes for this salad.
- A shallot can replace the diced onion if preferred.
- Mayonnaise can be substituted partially or fully with sour cream or plain Greek yogurt for a more tangy dressing.
- Potato salad can be prepared up to one day in advance and refrigerated before serving.
- Store leftovers covered in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Information
Calories
574kcal
(29%)
Carbohydrates
22g
(7%)
Protein
14g
(28%)
Fat
47g
(72%)
Saturated Fat
11g
(55%)
Cholesterol
173mg
(58%)
Sodium
1032mg
(43%)
Potassium
714mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
250IU
(5%)
Vitamin C
19.1mg
(21%)
Calcium
37mg
(4%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6 to 8 servings
Amount Per Serving
Calories 574
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 22g | 7% |
| Protein | 14g | 28% |
| Fat | 47g | 72% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 173mg | 58% |
| Sodium | 1032mg | 43% |
| Potassium | 714mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 37mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.