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
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5 from 9 votes

Bacon Potato Salad

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Western
Keyword: Potato Salad
Servings: 6 - 8
Calories: 364kcal
Author: Nagi | RecipeTin Eats


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


  • 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.


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.


Serving: 310g | Calories: 364kcal | Carbohydrates: 34.8g | Protein: 8.7g | Fat: 21.9g | Saturated Fat: 5.4g | Cholesterol: 23mg | Sodium: 645mg | Potassium: 919mg | Fiber: 5g | Sugar: 5.2g | Vitamin A: 250IU | Vitamin C: 52.8mg | Calcium: 50mg | Iron: 1.3mg