This rich, creamy potato salad is loaded with tender potatoes, hard-boiled eggs, crispy bacon, crunchy cucumbers, carrots, and red onions, all tossed in a flavorful homemade dressing. It’s perfect for picnics, barbecues, potlucks, or as a hearty side dish.

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 6

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Ingredients

Salad

• 2 lbs (900g) Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
• 4 large eggs, hard-boiled and sliced
• 4 slices bacon, cooked and crumbled
• 1 small cucumber, thinly sliced
• 1 medium carrot, grated or julienned
• ½ small red onion, finely diced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill (optional)

Creamy Dressing

• ¾ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• 1 teaspoon sugar (optional)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Garnish

• Sliced hard-boiled eggs
• Fresh parsley
• Paprika for sprinkling

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Instructions

Step 1: Cook the Potatoes

1. Place potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook for 10–15 minutes, or until fork-tender.
3. Drain and let cool completely.

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Step 2: Prepare the Dressing

In a large bowl, whisk together:

• Mayonnaise
• Sour cream
• Dijon mustard
• Apple cider vinegar
• Lemon juice
• Sugar (if using)
• Garlic powder
• Onion powder
• Paprika
• Salt
• Pepper

Mix until smooth.

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Step 3: Assemble the Salad

Add to the dressing:

• Cooled potatoes
• Bacon
• Cucumber
• Carrot
• Red onion
• Parsley
• Dill

Gently fold until everything is evenly coated.

Carefully fold in most of the sliced eggs, reserving a few slices for garnish.

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Step 4: Chill

Cover and refrigerate for at least 1 hour to allow the flavors to meld.

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Step 5: Serve

Garnish with:

• Reserved egg slices
• Extra parsley
• A light sprinkle of paprika

Serve chilled.

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Nutritional Information (Per Serving)

Nutrition values are approximate and may vary based on the ingredients used.

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Tips for Success

• Use Yukon Gold potatoes for a naturally creamy texture.
• Don’t overcook the potatoes—they should hold their shape.
• Cool the potatoes before mixing to keep the dressing thick and creamy.
• Prepare the salad a few hours ahead for even better flavor.
• Add crispy bacon just before serving if you prefer it extra crunchy.

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Variations

Loaded Potato Salad

Mix in shredded cheddar cheese and chopped green onions.

Healthier Version

Replace half the mayonnaise with plain Greek yogurt.

Dill Pickle Potato Salad

Add ½ cup chopped dill pickles and 1 tablespoon pickle juice.

Herb Potato Salad

Increase the fresh dill, parsley, and chives for a garden-fresh flavor.

Spicy Version

Stir in a teaspoon of sriracha or a pinch of cayenne pepper.

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Serving Suggestions

• Grilled chicken
• Barbecue ribs
• Hamburgers
• Fried or grilled fish
• Roast beef
• Pulled pork sandwiches
• Fresh green salad

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Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezing: Not recommended, as the creamy dressing may separate after thawing.

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Nut Information

Contains Peanuts? ❌ No

Contains Tree Nuts? ❌ No

Nut-Free Recipe: ✅ Yes

Allergy Note: This recipe is naturally nut-free. If using store-bought mayonnaise, mustard, or bacon, always check the packaging for allergen and cross-contamination information if preparing for someone with severe nut allergies.

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Frequently Asked Questions

1. What are the best potatoes for potato salad?

Yukon Gold and red potatoes are ideal because they stay firm while remaining creamy.

2. Can I make this a day ahead?

Yes. In fact, the flavor improves after chilling overnight.

3. How do I keep the potatoes from becoming mushy?

Cook them just until fork-tender, then drain and cool immediately.

4. Can I use Greek yogurt instead of sour cream?

Yes. Plain Greek yogurt is an excellent substitute and adds extra protein.

5. Can I leave out the bacon?

Absolutely. The salad is still delicious as a vegetarian side dish without the bacon.

6. Is this recipe gluten-free?

Yes, as long as all packaged ingredients (such as mayonnaise and mustard) are certified gluten-free.

7. Can I add other vegetables?

Yes. Celery, bell peppers, peas, corn, or chopped pickles all make tasty additions.