Creamy Southern Potato Salad with Crispy Bacon
Potato Salad … A Summer Classic
Creamy Southern Potato Salad has been a favorite for us when it comes to deciding on the perfect side dish for anything and everything barbeque! When I think of the best summer foods, potato salad is always at the top of the list. You can find it at pretty much every family barbeque, BBQ restaurant, family reunion, and any outdoor party.
If find yourself torn between a classic potato salad recipe and a southern-style version, then this is the easy recipe for you! It has a creamy texture and classic flavor with a blend of crunchy sweet and slightly spicy pickles, chopped eggs, fresh herbs, veggies, and sprinkled with savory crispy bacon! We feel this is the best potato salad recipe for all your summer meals!
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It’s a great recipe to pair with hot dogs, hamburgers, and of course our favorite … beef brisket! Corey makes an incredible brisket on the grill, by the way! If you’ve got a busy weekend planned, make it ahead of time and store it in the refrigerator until you’re ready to serve to your guests.
What are the best potatoes to make the best potato salad recipe?
In order to create the best potato salad, you need to start with the star of this show … the potatoes! Honestly, you can toss in any type of potato and have a good potato salad but why settle for good when you can have great!
Waxy potatoes like Yukon Gold, white potatoes, or red potatoes are the best option because of their ability to hold their shape, texture, and naturally sweet flavor when tossed in the delicious creamy dressing. Russet potatoes are usually best saved for homemade mashed potatoes.
How to make this easy potato salad recipe …
Here’s what you’ll need from the grocery store:
- Yukon Gold potatoes, 3 pounds – peeled and cubed (gold potatoes will hold their shape the best)
- Hard-boiled eggs, 3 large – shelled and diced
- Celery, 1 stalk celery – finely diced
- Green onion, 1 stalk – finely diced
- Red onions, 1 small onion – diced (sweet onions, red onions, and white onions – all have a mild, sweet flavor, with red being the sweetest)
- Garlic, 1 clove garlic – finely minced (or substitute 1/4 teaspoon garlic powder or 1/2 teaspoon garlic flakes)
- Real mayonnaise, 1 cup mayo (or substitute for Miracle Whip which is slighly sweeter)
- Sweet pickle relish, 1/4 cup relish (include the pickle juice too)
- Spicy pickles (Famous Dave’s), 1/4 cup pickles – chopped (or substitute dill pickles )
- Yellow mustard, 3 tablespoons mustard (or use half yellow mustard and half dijon mustard)
- Celery seed, 1/2 tablespoon celery seed
- Apple cider vinegar, 2 teaspoons apple cider vinegar
- Kosher salt, to taste
- Black pepper, to taste
- Cayenne pepper, 1/4 teaspoon cayenne pepper
- Paprika, 1/4 teaspoon paprika – plus extra to sprinkle on top
- Fresh dill, 2 teaspoons fresh dill plus extra to sprinkle on top – chopped (fresh herbs are best in this easy side dish!)
- Crispy cooked bacon, 4 strips crispy bacon – crumbled
How to make Creamy Southern Potato Salad …
The potatoes …
Peel your potatoes (we like to keep the skins on but it’s totally up to you) and then chop them into equal bite-sized cubes. Drop the diced potatoes into a large pot and fill with cold water to about an inch above the tops of the potatoes. Starting them in cold water will ensure they cook evenly.
Since potatoes are super starchy, salt the water well so they will absorb the salt while they boil to give them added and necessary flavor. Then bring the water to a boil. Cook for about 10 to 15 minutes until they are fork-tender (can be easily pierced with a fork yet still firm). It’s important to test them with a fork as you reach the 10-minute mark and every five minutes after since cooking times can vary based on your cooktop.
Drain the water and quickly rinse with cold water to remove excess starch. Then lay the tender potatoes on paper towels to cool completely to room temperature before you add them to the potato salad dressing. Potatoes can hold a lot of water and you don’t want a watery potato salad, so allow them to cool and dry a bit.
The eggs …
Carefully place the eggs in a medium saucepan. Fill with enough water to cover the tops of the eggs and add a pinch of salt. Bring to a boil; cover then remove from heat. Allow the eggs to remain in the hot water for about 12 minutes.
Drain the water; then cool. Peel the eggs; then chop them into small pieces, including the egg yolks.
Creamy dressing for the best potato salad …
In a large bowl, combine the mayo, sweet pickles (there is no need to drain the pickle juice), spicy or dill pickles, mustard, apple cider vinegar, garlic, celery seeds, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper.
Add in the chopped potatoes, eggs, sweet onions, green onions, celery, and 1/2 of the fresh dill. Use a spatula to gently mix the ingredients together.
Taste test this southern potato salad recipe to see if it could use a little more seasoning. Adjust with more salt and pepper, to your liking.
Sprinkle crispy bacon and paprika over the top and then garnish with the remaining fresh dill.
Refrigerate in an airtight container for at least 3 to 4 hours to thoroughly chill prior to serving. Potato salad is one of those recipes that changes and enhances its flavor while chilling … so don’t skip this part! It will taste even better the next day if you can prepare it the day before.
Promptly refrigerate your leftovers and be sure to eat them up within 1 week.
What desserts pair well with homemade potato salad?
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Creamy Southern Potato Salad
Equipment
- Large cook pot
- Medium Saucepan
- Large Bowl
- Spatula
Ingredients
- 3 lbs Yukon Gold potatoes , peeled and cubed (gold potatoes will hold their shape best)
- 3 large hard-boiled eggs , shelled and diced
- 1 stalk celery , finely diced
- 1 stalk green onion , finely diced
- 1 small sweet onion , diced
- 1 clove fresh garlic , finely minced
- 1 cup real mayonnaise
- ¼ cup sweet pickle relish
- ¼ cup spicy pickles (Famous Dave's) or dill pickles , chopped
- 3 tbsp yellow mustard
- 2 tsp apple cider vinegar
- ½ tbsp celery seeds
- kosher salt , to taste
- black pepper , to taste
- ¼ tsp cayenne pepper
- ¼ tsp paprika , plus extra to sprinkle on top
- 2 tsp fresh dill , chopped + divided
- 4 strips crispy cooked bacon , crumbled (optional)
Instructions
Potatoes
- Peel the potatoes, chop into equal bite-sized pieces, and then place into a large pot. Fill with cold water to about an inch above the tops of the potatoes. Salt the water well and then bring to a boil. * You can keep the skins on the potatoes if you prefer.
- Cook for about 10 to 15 minutes or until they are fork-tender (can be easily pierced with a fork yet still firm). NOTE: It's important to test them with a fork as you reach the 10-minute mark and every five minutes after since cooking times can vary based on your cooktop.
- Drain the water and rinse quickly. Place on paper towels to cool to room temperature.
Eggs
- Carefully place the eggs in a medium saucepan. Fill with enough water to cover the tops of the eggs. Bring to a boil; cover then remove from heat. Allow the eggs to remain in the hot water for about 12 minutes.
- Drain the water; then cool completely. Peel the eggs; then chop.
Creamy Dressing
- In a large bowl, combine the mayo, sweet pickles, spicy (or dill) pickles, mustard, apple cider vinegar, garlic, celery seeds, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper. Add in the chopped potatoes, eggs, sweet onions, green onions, celery, and 1 teaspoon fresh dill. Use a spatula to gently mix the ingredients together.
- Taste test and add more salt and pepper, if needed.
- Sprinkled crispy bacon and paprika over the top; garnish with the remaining fresh dill.
- Refrigerate in an airtight container for at least 3 to 4 hours to thoroughly chill prior to serving.Eat refrigerated leftovers within 1 week.
Notes
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