Classic potato salad | : FOOD

Going to cook? This classic potato salad is what you want! It consists of boiled potatoes, sour cream, mayo, spring onions, celery, parsley, cucumber and bacon. Serve at room temperature or chilled.

Elise Bauer

Summer. Outdoor grilling, children’s and swimming pools, burgers, hot dogs and lots of potato salad. We made a large amount of potato salad for a small family reunion this weekend. What about you?

VIDEO! How to make classic potato salad

Potato salad for a lot

What I love about potato salad is that it serves many people with little effort and it’s so easy to make a good one.

I love using yukon gold, although you can use any potato. My father likes to use Russets in his potato salad. This recipe is for potato salad with sour cream – when you use it as a binder, it becomes particularly creamy.

How to cook potatoes for potato salad

The easiest way to cook potatoes for potato salad is to cook them. Here are two important tips for success in cooking potatoes:

  1. Cut them so that they are the same size. This ensures that all pieces of potato cook evenly and at the same speed. We cut our potatoes into 1 inch pieces.
  2. Start the potatoes in cold water: Bring the potatoes to a boil, let them simmer and cook them until they are tender in the middle when you pierce them with a fork. Starting them in cold water will also ensure that they cook evenly.

How long do you cook your potatoes? If you cut them into 1-inch pieces like we did, cook them from start to finish in about 25 to 30 minutes.

Potato Salad Recipe

How far ahead can you make potato salad?

Potato salad can be served immediately or chilled until ready to serve. It is best served on the same day that it was made, but the leftovers are stable for about 3 to 4 days (less if the salad has been sitting at room temperature or warm temperatures for a long time).

You can also cook the potatoes and fry the bacon a few days beforehand. Store them separately in the refrigerator and put the salad together for serving.

Potato salad does not freeze well and we do not recommend it.

Try these other potato salad recipes!

Updated May 25, 2020: We spiced up this post with a brand new video! No changes to the original recipe.

Classic potato salad

If you’re using Russets and not Yukon Gold potatoes, peel them first and then cut them into 1-inch pieces for cooking.

The bacon is completely optional. Feel free to skip it or experiment with other ingredients. My father likes to add chopped carrots and chopped hard-boiled egg to his potato salad.


  • 2 pounds of Yukon Gold potatoes (you can leave the peel on if you want) cut into 1-inch pieces
  • 6 slices of bacon
  • 3/4 cup of sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons of mustard (your favorite: yellow, dijon, ground stone)
  • 1/2 cup thinly sliced ​​spring onions
  • 1/2 cup of chopped celery
  • 1/4 cup of chopped parsley
  • 2 dill cucumbers, cut into cubes (approx. 3/4 cup)
  • Coarse salt
  • Freshly ground pepper


Boil 1 potato: Cover the potatoes in a large saucepan with cold salt water (1 teaspoon of salt). Bring to a boil, bring heat to a boil.

Simmer for about 20 minutes until the potatoes are tender when pierced with a fork. Drain and rinse with cold water to finish cooking. (If you want, add some cucumber juice to the drained, still slightly warm potatoes. The potatoes absorb some of the juices and make them even tastier!)

2 In the meantime, cook the bacon: Heat a pan on a medium heat. Lay out the strips of bacon in one layer. Cook gently, occasionally turning with tongs until they are lightly browned and much of the fat has been eliminated.

Place on a plate with paper towels to soak up the excess fat. Do not pour fat from the pan into the drain, otherwise it will clog. Instead, pour it into a glass or take it up with paper towels and throw it away.

After cooling, finely chop the bacon.

Assemble 3 potato salad: Whisk sour cream, mayonnaise and mustard in a large bowl. Add a little salt and pepper.

Add the potatoes and carefully combine them with the sour cream mixture using a rubber spatula. Add the spring onions, celery, parsley, cucumber and bacon and gently combine them again. (Add a few tablespoons of cucumber juice.) Season with salt and pepper.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 to keep an eye on her family’s recipes and made it one of the most popular cooking websites in the world. Elise is committed to making home cooks successful in the kitchen. Elise is a graduate of Stanford University and lives in Sacramento, California.

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