0 from 18 votes
Best EVER Potato Salad
Here's the Best EVER Potato Salad recipe for summertime entertaining! Creamy & bursting with so many flavors! It’s a party for the tastebuds!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 8
Calories: 461 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 ½ pounds potatoes cut into 1/2-inch cubes
- 6 large eggs
- 1 cup thick-cut bacon cooked crispy and chopped
- 1 cup celery chopped
- ½ green onion chopped
- ½ bunch flat leaf parsley chopped
- ½ cup mayonnaise
- ½ cup sour cream
- 2 teaspoons ground mustard powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- Place the cubed potatoes in a large pot and then place eggs on top. Fill the pot with cold water, enough to cover the potatoes and eggs. Place over high heat and bring to a boil.
- Cook until the potatoes are fork tender, not mushy. Remove from the heat. Using tongs or a slotted spoon, remove the eggs from the pot and place them into an ice bath.
- Drain the water from the potatoes and run cold water over the potatoes while in the colander. Then transfer the potatoes to a large mixing bowl.
- Peel the hard-boiled eggs and then chop them. Add them to the bowl with the potatoes. Add the bacon, celery, green onion, and parsley to the bowl. (I like to reserve some of the parsley for garnish.)
- In a small mixing bowl, whisk together the mayonnaise, sour cream, mustard powder, salt, pepper, and garlic powder until smooth and evenly combined.
- Pour the dressing over top of the potatoes and gently fold until coated.
- Cover with plastic wrap and refrigerate until ready to serve, at least 2 hours. Garnish with a littl e fresh parsley on top and enjoy!
Cup of Yum
Notes
- You can peel the potatoes or leave the skins on.
- I like to use Yukon Gold potatoes or red potatoes. The waxy texture helps them hold their shape. If you like a more mashy/flaky texture to your potatoes salad, Russet potatoes work great.
- You can serve the potato salad immediately, but the flavors will marry together and taste better when chilled (in my opinion).
Nutrition Information
Calories
461kcal
(23%)
Carbohydrates
37g
(12%)
Protein
13g
(26%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
173mg
(58%)
Sodium
948mg
(40%)
Potassium
1033mg
(30%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
682IU
(14%)
Vitamin C
45mg
(50%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 461
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 173mg | 58% |
| Sodium | 948mg | 40% |
| Potassium | 1033mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 45mg | 50% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.