Classic Potato Salad

Overall Recipe Rating
Classic Potato Salad
7 votes, 4.86 avg. rating (94% score)

Difficulty: Beginner

Preparation Time: 30min

Yields: 8 Servings

Total Time: 45min


Salty bacon, sweet pickles, crunchy celery and tangy cider vinegar make this potato salad a classic in my book. One of my summer time favorites!



Place whole potatoes in a 6 Qt. saucepan and cover with water by an inch. Season water generously with salt (the water should taste like the ocean). Place heat on high and bring the pot to a boil. Once the potatoes come to a boil, reduce heat to a slow boil. Cook potatoes until just cooked, about 10-15 minutes (you will be able to feel a slight resistance just at the center of the potato when checked with a cake tester). Once the potatoes are done remove from the heat and drain with a colander, reserving a ¼ cup of the cooking liquid.

Cut potatoes to ½ inch dice, placing them in a large mixing bowl.

Mix the cooking liquid with two tablespoons of the cider vinegar and toss with the diced potato. Set aside


While the potatoes are cooking, render the bacon dices in small skillet over medium low heat. (Start the bacon and a tablespoon of oil in a cold skillet over a med low heat) Stir occasionally to ensure even cooking. Transfer to a paper towel-lined plate when bacon is done cooking. In a large mixing bowl, add the mayo, sour cream, remaining cider vinegar, celery, onion, bacon, pickles, parsley and hard-boiled eggs. Taste! If you need to, add a couple of pinches of salt if needed. Mix well to combine, add the potatoes and gently fold into the dressing until well combined. Taste and adjust seasoning with salt and if needed.

Can be served warm or cold! Can also be made a day ahead.