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!
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.
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.
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
- Pearl Couscous Salad <– personal fave!
- Wild Rice Salad <– reader fave!
Everybody’s favourite Macaroni 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!
Truly Crunchy Roast Potatoes (and I mean seriously crunchy!)
Crispy SMASHED Potatoes – a crowd favourite!
See all Potato recipes
Bacon 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
- 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
- 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.