Creamy Potato Salad

This may be the very best potato salad recipe you will ever find. It has the perfect blend of flavors without overloading it with mayo for the ultimate potato salad that can please everyone in a crowd. Don't believe us? We promise, give it a try and you'll see what all the hype is about.

For a non-mayo potato salad, you should try ours German Potato Salad such as

Our potato salad strikes the perfect balance with a dressing that's creamy without being overpowering. Each bite allows you to enjoy the full flavor of all the ingredients, not just the dressing. Plus, we added bacon because, let's face it, bacon makes everything better. This potato salad will become a staple at all your potlucks, picnics, backyard barbecues, and cookouts. This is one of those recipes that will be requested again and again.

Material notes

• Red Potatoes: Potatoes can be sliced ​​before or after boiling to make potato salad. Pre-slicing your potatoes will take much less boiling time to soften the potatoes so this is the preferred method for most.
• Bacon: You will need cooked and sliced ​​bacon for this recipe. We recommend Bake it in the oven For the simplest method.
• Red Onion: Adds a nice bite and color to salads. If you prefer a milder flavor, you can use white or yellow onions, or for the mildest option, use chopped green onions.
• Celery: Always adds a nice crunch.
• Hard-boiled eggs: Place eggs in a saucepan and cover with 1 inch of water. Bring to a boil, cover the pan and remove from heat. Let sit for 10 minutes for perfect hard-boiled eggs. Cool immediately.
• Creamy Sauce: A perfect balance of sweetness, tang and saltiness that covers the ingredients perfectly.

Recommend potatoes

Yukon gold and red potatoes are the best potatoes for making potato salad. There are other similar varieties that will also work. You want a potato with a thin skin and waxy flesh. Russet potatoes aren't a good choice for potato salad because they fall apart, but if you want to use them, be sure to peel them first.