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Home Potato Recipes

Potato Salad

By:Nagi
Published:18 Aug '14Updated:8 Apr '21
104 Comments
Recipe v

Not just another potato salad….. The secret step in this Potato Salad is pouring French Dressing over the cooked potatoes while they are still warm so the potatoes absorb the vinaigrette flavour.

For a lighter dressing option, try a No-Mayo Creamy Potato Salad Dressing made with yogurt, or this No-Mayo Red Potato Salad with Charred Corn and Bacon!

Bacon Potato Salad

A Potato Salad you’ll make again and again…

This recipe is from the mother of a good friend, and thus I originally named this recipe in her honour, calling it Mrs Brodie’s Potato Salad.

The very first time I heard how Mrs Brodie makes her potato salad, I instantly knew that this was one that would stand out from the crowd of thousands – millions – of potato salad recipes “out there” in the world wide web.

The thing that makes this potato salad so special is pouring French Salad Dressing over the hot boiled potatoes. By doing this while the potatoes are hot, they absorb the French Salad Dressing flavour rather than just coating them.

Combined with the creamy mayonnaise dressing, salty bacon, and fresh bursts of celery, cucumber and onion, every mouthful is The Perfect Bite.

Dressing for Bacon Potato Salad

Potato Salad Dressing

The other thing I really like about this Bacon Potato Salad is the dressing. It isn’t just mayonnaise, it is lightened up a bit with sour cream plus it has a mild kick from Horseradish Cream.

Mrs Brodie’s recipe calls for Horseradish Relish which is stronger. However, this is quite hard to find here in Australia so I substituted with Horseradish Cream.

For a healthier option, try a No-Mayo Potato Salad Dressing. It’s made with yogurt and it’s terrific!

When I first saw this recipe I thought the raw onion in it would be too sharp but you can’t taste onion at all once it has melded in with the Potato Salad Dressing. It balances out the creaminess of the dressing and you can hardly tell there is onion in it.

Closeup of Bacon Potato Salad

This potato salad will last 4 to 5 days in the fridge, and it just gets better. I highly recommend making it the day before if you can, or at the very least a few hours before serving to give the flavours a chance to develop.

I hope this does Mrs Brodie’s recipe justice. I’m sure she’d love to hear any feedback – I’ll definitely pass them on! – Nagi x


MORE SUMMER SALADS to take to gatherings 

  • Italian Pasta Salad
  • Coleslaw
  • Pearl Couscous Salad <– personal fave!
  • Wild Rice Salad <– reader fave!
  • Everybody’s favourite Macaroni Salad

  • Caprese Salad

  • 12 Minute Sun Dried Tomato Couscous Salad
  • Browse all Pasta Salads and Rice Salad

And More Potato Sides

  • Lemon Potato Salad – a terrific mayo free option!

  • Roasted Sweet Potato Salad

  • Truly Crunchy Roast Potatoes (and I mean seriously crunchy!)

  • Crispy SMASHED Potatoes – a crowd favourite!

  • Parmesan Crusted Potatoes

  • No-Mayo Red Potato Salad with Charred Corn and Bacon

  • See all Potato recipes

Closeup of Bacon Potato Salad

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A classic potato salad made epic by pouring French dressing over the potatoes while cooked so it absorbs the flavour. The BEST potato salad I've ever had! www.recipetineats.com

Bacon Potato Salad

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Salad
Western
5 from 37 votes
Servings6 - 8
Tap or hover to scale
Print
  • 89
The secret step is the French Salad Dressing which is poured over the potatoes while they are hot so they absorb the flavour. You can use homemade or store bought French Salad Dressing. This potato salad will last for 4 to 5 days and just gets better. It is best made at least a day ahead, or at least a few hours before serving. Serves 6 to 8 as a side.

Ingredients

Potato Salad

  • 4 bacon rashes , finely diced
  • 1 tsp oil
  • 1 kg / 2 lb potatoes , peeled and cut into 2cm / 3/4" cubes (see notes for potato type)
  • 1/2 cup French Dressing - homemade (see below) or store bought
  • 1/2 cup cucumber , finely diced (deseed the cucumber i.e. remove the watering centre)
  • 1 small brown onion , finely diced (about 2/3 cup)
  • 2 medium celery sticks , finely sliced on the diagonal (about 1 1/2 cups)

Potato Salad Dressing

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp horseradish cream (or horseradish relish)
  • Salt and pepper

French Dressing

  • 2 tbsp white wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp water
  • 1/4 cup olive oil (4 tbsp)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 garlic clove , crushed
  • Black pepper

Instructions

  • Combine the French Dressing ingredients in a jar and shake until well combined.
  • Combine the Potato Salad Dressing ingredients and mix well.
  • Heat 1 tsp oil in non stick pan over high heat. Sauté bacon until crisp, remove from pan and place on paper towel to absorb excess oil.
  • Bring a large pot of salted water to boil. Put the potatoes in, bring back up to boil then cook the potatoes for 5 minutes.
  • Drain the potatoes then place in a large bowl. Immediately pour the French Dressing over the potatoes and very gently toss to coat all the potatoes.
  • Once the potatoes have cooled, add the remaining Potato Salad ingredients and pour over the Potato Salad Dressing.
  • Toss gently to combine. Set aside for at least a few hours, preferably overnight, before serving to give the flavours a chance to develop. Store covered in the fridge.

Recipe Notes:

1. The best potatoes to use for potato salad are waxy potatoes as they hold their shape and do not break down and become fluffy when cooked. Good all rounders work well too. In Australia, the best potatoes to use are (in order of preference): desiree, red pontiac, sebago (the ones covered in dirt). In the US: red potatoes, yokon gold, round white potatoes, long white potatoes, russet (the ones covered in dirt. A very common all rounder in the US but it has a higher starch content than other all rounders).
2. The French Salad Dressing for this recipe is slightly different to the usual salad dressing because I add a bit of water to thin it and there is a slightly higher vinegar to oil ratio. This is because the standard homemade French Salad Dressing is thicker than store bought. It needs to be thinner so it is easily absorbed by the potatoes.

Nutrition Information:

Serving: 310gCalories: 364cal (18%)Carbohydrates: 34.8g (12%)Protein: 8.7g (17%)Fat: 21.9g (34%)Saturated Fat: 5.4g (34%)Cholesterol: 23mg (8%)Sodium: 645mg (28%)Potassium: 919mg (26%)Fiber: 5g (21%)Sugar: 5.2g (6%)Vitamin A: 250IU (5%)Vitamin C: 52.8mg (64%)Calcium: 50mg (5%)Iron: 1.3mg (7%)
Keywords: Potato Salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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104 Comments

  1. Megan Tanti says

    December 27, 2022 at 12:34 pm

    5 stars
    I made this for Christmas lunch. The smell of the French dressing hitting the hot potatoes is divine!
    This recipe will go on my list of favourites.

    Reply
  2. KATE says

    December 25, 2022 at 4:38 pm

    5 stars
    Hubby just sampled some I made for dinner tonight and he was amazed. We added a touch of hot english mustard to it for extra bite. Christmas food is not boring thanks to you Nagi Just the best! Heading for a Green salad Dressing on your web page now. So looking forward to dinner. Did your Lemon cream fish fillets as well.

    Reply
  3. Dazz says

    December 9, 2022 at 5:04 pm

    This recipe is a definite winner at our house. Didn’t have any celery ($7 bunch is a bit pricy) so added bullhorn capsicum instead. Bonus that the kids like it as well

    Reply
  4. Marg says

    November 4, 2022 at 12:14 pm

    5 stars
    Loved this potato salad Nagi, made with the no-mayonnaise yoghurt dressing. Delicious. Had to make it for a large crowd, so tripled everything but found that I didn’t need triple dressing, double would probably do.. I now have some left-over to use this weekend for ourselves! :-)) Thanks for your never-fail recipes.

    Reply
    • Naomi says

      December 3, 2022 at 10:15 am

      Good to know, thank you. I’m making this as a triple batch today! 😊

      Reply
  5. Jennie says

    June 27, 2022 at 12:57 pm

    Hi Nagi, I’m going to make this for my son’s 21st party. If I make it the day before, would you leave it out for a few hours to come to room temp? Cheers

    Reply
  6. Stephen says

    June 4, 2022 at 11:38 am

    You have the best ideas, this was delicious!!

    I’m always amazed by your recipes and how you research and edit other recipes to be your own, so much great advice in the notes too.

    Following your lead, I adjusted the add ins to this recipe to suit our tastes… instead of cucumber I added cheddar cheese, boiled eggs, sweet pickles, shallots, fresh red radishes. All chopped small.

    You inspire me!

    Potato Salad https://imgur.com/gallery/0Th4C7f

    Reply
  7. Debbie says

    May 5, 2022 at 6:03 am

    5 stars
    Pouring the dressing over the warm potatoes and then adding sour cream and horseradish to the mayonnaise….why did I not do either of these before. Game changer!

    Reply
    • Nagi says

      May 5, 2022 at 2:16 pm

      It’s all in the details, Debbie! N x

      Reply
  8. Char says

    March 7, 2022 at 1:40 pm

    5 stars
    Made this potato salad for a baby shower & it was a hit!

    Reply
  9. Lynne Kennedy says

    January 3, 2022 at 4:40 pm

    5 stars
    Hi N,
    I made this potato salad recipe for Christmas Day, as well as the coleslaw and caprese salad. I did the duck fat potato as well, when I told my son all the recipes were yours, he was so excited!! My family loved all of it! Thank you so much for sharing with us, best wishes from your your fan club in the Hills district 😊

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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