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overhead shot of bowl of potato salad with two silver forks resting on it
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5 from 9 votes

Creamy Potato Salad with Bacon

This Creamy Potato Salad is made with Baby Potatoes and loaded with Bacon, Chives and Hard Boiled Egg. Potato Salads don't come more irresistible than this!!
Prep Time15 mins
Cook Time10 mins
Resting30 mins
Total Time55 mins
Course: Side Dish
Cuisine: Al Fresco Dining
Servings: 8
Calories: 451kcal
Cost: £1.50 / $2

Equipment

  • Large Pot (for boiling spuds)
  • Small Bowl (for sauce)
  • Large Bowl (combining everything)
  • Plastic Spatula or Spoon (for mixing)
  • Sharp Knife
  • Chopping Board

Ingredients

  • 2lb / 1kg Baby Potatoes
  • 1/2lb / 250g Bacon, cooked, cooled & chopped (weight of raw bacon)
  • 3 Hard Boiled Eggs, cooled & chopped
  • 1 cup / 240g Full Fat Mayo
  • 1/4 cup / 60g Sour Cream
  • 1 heaped tbsp Fresh Chives, finely diced (plus extra to garnish)
  • 1 heaped tbsp Fresh Parsley, finely diced
  • 1 tbsp Dijon Mustard
  • 1/2 tsp Sugar, or to taste
  • 1/2 small Red Onion, finely diced
  • 1/2 Lemon, juice only
  • 1 tsp + 1/2 tsp Salt, or to taste
  • 1/4 tsp White Pepper, or to taste

Instructions

  • Slice your potatoes into about 1/4” rounds and place in a large pot of cold water with 1 tsp salt. Bring to boil and cook for around 7-10mins, or until fork tender. Don’t over cook them or they’ll turn to mush. Drain (don’t rinse) and leave to completely cool (important!).
  • Meanwhile, in a small bowl combine your mayo, sour cream, dijon mustard, sugar, lemon juice, chives, parsley, 1/4 tsp white pepper (to taste) and 1/2 tsp salt (or to taste).
  • In a larger bowl combine your potatoes with your egg, bacon, red onion and sauce. Gently fold until completely coated.
  • I recommend popping it in the fridge in advance for the flavour to marry. Serve with an extra sprinkle of chives and enjoy!

Video

Notes

a) Potatoes - If you don't have baby potatoes (otherwise known as new potatoes) feel free to sub any other starchy/waxy potatoes and just diced them up.
b) Cooling - It's important to let your potatoes steam dry and definitely don't rinse them with cold water. You'll have to wait for them to dry either way (as they'll be too soft to pat dry) and you'll also lose some flavour by rinsing them. 
c) Sugar Sub - Feel free to sub honey for sugar, just for a slightly different flavour dynamic. Goes nicely with the mustard in the dressing.
d) Salt - the 1st tsp in the water is a must (nothing worse than a bland potato, especially in a potato salad). The second 1/2 tsp just work to taste.
e) Calories - assuming 1.5 tsp salt and the whole thing divided by 8 people.

Nutrition

Calories: 451kcal | Carbohydrates: 21.71g | Protein: 9.88g | Fat: 36.27g | Saturated Fat: 4.696g | Polyunsaturated Fat: 12.706g | Monounsaturated Fat: 6.615g | Trans Fat: 0.052g | Cholesterol: 246mg | Sodium: 672mg | Potassium: 713mg | Fiber: 2.7g | Sugar: 1.75g | Vitamin A: 600IU | Vitamin C: 25.6mg | Calcium: 50mg | Iron: 2.2mg