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Creamy Southern Potato Salad with Crispy Bacon

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A creamy Southern-style potato salad featuring tender Yukon Gold potatoes, crispy bacon, and a tangy, luscious dressing perfect for summer picnics and BBQs.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon salt (for boiling water)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 3 large hard-boiled eggs, chopped
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped red onion or green onion
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Place peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water by about an inch and add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are fork-tender but still hold shape. Drain potatoes in a colander and let cool completely.
  2. While potatoes cook, crisp the bacon in a skillet over medium heat until golden and crunchy, about 8 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cool, crumble into small pieces.
  3. In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
  4. Chop the hard-boiled eggs, celery, onions, and parsley. Set aside.
  5. In a large mixing bowl, gently fold the cooled potatoes with the dressing. Add chopped eggs, celery, onions, and crumbled bacon. Mix carefully to avoid mashing potatoes, ensuring everything is coated evenly.
  6. Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving to let flavors meld.
  7. Just before serving, give the salad a gentle stir. Taste again for seasoning and add extra salt or vinegar if desired.

Notes

Do not overboil potatoes to avoid mushy texture. Be gentle when mixing to keep potato chunks intact. Crisp bacon well and drain to maintain crunch. Chill salad for at least 1 hour for best flavor. To loosen salad after chilling, stir in a tablespoon of milk or reserved potato cooking water. For dairy-free, substitute sour cream with plain dairy-free yogurt and check bacon ingredients. For lighter version, swap half the mayo with Greek yogurt.

Nutrition

Keywords: potato salad, southern potato salad, creamy potato salad, bacon potato salad, summer picnic recipe, BBQ side dish

Find it online: https://breezybake.com/creamy-southern-potato-salad-with-crispy-bacon-easy-recipe-for-summer-picnic/