The weather is warming up which means one thing—BBQs! No BBQ is complete without a big bowl of potato salad. It’s just un-American! Whenever we have a BBQ and my friend Casey asks what she can bring I say potato salad. I don’t know what it is that she does, but it is amazing! By far the best ever! While I don’t have her recipe I have tried endlessly to recreate it. I think this batch is my closest ever! It turned out so good. I ended up using equal parts sour cream and mayonnaise and it was just the right balance of creaminess, not overly oily like some of the store bought ones. And I added bacon. Bacon makes everything good. Next time you are looking for a classic American side dish give this recipe a try.
Note: This salad can be made 24 hours in advance and kept in the fridge until ready to serve.
5–6 large potatoes, peeled and diced into 1/2” pieces (I like to leave the skin on a couple of potatoes)
3/4 c mayonnaise
3/4 c sour cream
2 tbsp mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
4 hardboiled eggs, chopped
red bell pepper, chopped
3 stalks of celery, chopped
3 green onions, chopped
6 slices bacon, cooked and crumbled
2.25 oz can sliced black olives
- Bring a large pot of lightly salted water to a boil.
- Add the diced potatoes and cook for 7–10 minutes or until fork tender.
- While the potatoes are boiling mix together the mayonnaise, sour cream, mustard, salt, pepper, and celery seed.
- When the potatoes are done cooking drain them in a colander and transfer to a large bowl.
- Add the hardboiled eggs, bell pepper, celery, green onions, bacon, and olives. (I like to save some of the green onions, bacon, and olives to add to the top of the salad for garnish.)
- Pour the dressing over the veggies and toss to coat.
- Sprinkle with some paprika and garnish with the green onions, bacon, and olives if you saved any.
- Cover with a lid or saran wrap and refrigerate for at least 4 hours.