The best potato salad is made by dousing hot potatoes with French Dressing so they take in the flavour before tossing in a creamy dressing. Complete with essential add-ins: bacon, cucumber and celery. Every bite is perfection!
Prefer no mayo? Try German Potato Salad, Red Potato Salad with Charred Corn, Lemon Potato Salad and Wickedly Delish Sweet Potato Salad.
A Potato Salad you’ll make again and again…
This is a potato salad recipe given to me by the mother of a friend. To respect her privacy, let’s call her Mrs B.
The very first time I heard how Mrs B makes her potato salad, I instantly knew that this was one that would stand out from the crowd of thousands – millions – of potato salad recipes “out there” in the world wide web.
The thing that makes it so special is pouring French Salad Dressing over the hot boiled potatoes. By dressing while hot, they absorb the French Salad Dressing flavour rather than just coating them. Which means, flavour inside the potatoes not just on the outside.
Combined with the creamy sour cream-mayonnaise dressing, salty bacon, and fresh bursts of celery, cucumber and onion, every mouthful is the perfect bite!
Plenty of dressing….but not overly greasy
The other thing I really like about this potato salad is the dressing. While I love a creamy dressing, I find using only mayonnaise too greasy. But I also don’t want to skimp on dressing. There’s nothing worse than a dry potato salad!
The solution: break up the richness of mayonnaise by combining with sour cream. I use a 50/50 ratio.
The addition of tang and hint of zing from a dab of Horseradish Cream also helps to cut through the richness. It’s optional but adds an extra little something-something to it.
And don’t forget, all this mingles together with the French Dressing the potatoes are soaked in!
After a creamy no-mayo version? Try this Creamy Yogurt Potato Salad Dressing – it’s terrific!
Ingredients for the Best Potato Salad
Here’s what you need to make the best potato salad on the block!
The potatoes and add-ins
Potatoes – Potatoes vary widely in texture when cooked. For potato salad, I like to use starchy (floury) and all-rounder potatoes which become soft and fluffy when cooked and are a sponge to absorb the French dressing. The edges of the potato cubes mash up a bit when tossed with the dressing (nobody wants sharp-edged cubes in their potato salad!) and the surface becomes a little ragged so the creamy dressing clings to every surface
Starchy/all-rounder potato types:
– Australia: Sebago (dirt-brushed common potatoes), Coliban (white skin potatoes common at supermarkets)
– US: Russet, Idaho and Yukon gold
– UK: Maris Piper, King Edward, and RussetWaxy potatoes, on the other hand, do not absorb flavour nearly as well and have a firmer texture when cooked. While the potato cubes will hold their shape more perfectly when cooked with sharp cut edges, the surface is slippery so the dressing doesn’t adhere to it as well.
Celery and cucumber – Welcome freshness! The celery is sliced finely so you get soft crunch but it becomes floppy rather than stiff sprigs sticking out. And the cucumber is finely diced rather than the typical slicing so you get great soft juicy little crunchy pops. Love!
Raw onion (finely minced) – This cuts through the creaminess of the dressing and adds great subtle fresh flavour into the whole salad. The fact that it’s finely minced rather than just chopped or sliced helps – better dispersion throughout the whole salad plus you get the juiciness too. It kind of takes the place of garlic which I put in “everything” but is a little harsh in this particular potato salad.
Bacon – Essential for a classic potato salad!
Dressing 1: The French Dressing
This is the dressing the hot potatoes soak up! The original recipe shared with me by Mrs B used store bought French Dressing which is an option. However, I just make my own – here’s all you need:
White wine vinegar – The classic vinegar used for French dressing but can be substituted with apple cider vinegar, sherry or champagne vinegar (last resort: plain white vinegar).
Olive oil is the oil of choice. The better the quality, the better the flavour!
Dijon mustard – For flavour and thickening.
Water – Missing from the photo! 🙂 I use just 1 tablespoon of water to stretch out the dressing, rather than more oil (simply for health reasons).
Garlic – flavour!
Sugar – Just a touch, which takes the edge off the tang a bit too.
Dressing 2: The creamy dressing!
As noted right up front, I like my potato salad nice and creamy but I find just using mayonnaise is overly heavy. So I use a 50/50 sour cream/mayo combination.
(Reminder – mayo free version here!)
Mayonnaise – Whole egg mayo is best as it is creamier and less tangy than ordinary mayonnaise. Readily available these days in grocery stores (it will say “whole egg mayo” on the label).
Sour cream – Full fat please! Yogurt can be used as a substitute but sour cream does have a creamier mouthfeel.
Horseradish cream – This is pickled fresh horseradish which has a zingy spiciness like wasabi. Because it’s pickled, it is vinegary. So this adds both a hint of spicy warmth and tang to the dressing.
If you’re lucky enough to have fresh horseradish, use half the amount and add a couple of teaspoons of vinegar.
How to make potato salad
IMPORTANT! Creamy potato salads really are better made with starchy potatoes for texture and flavour, but you really need to take care not to overcook else they will crumble too much when tossing. Waxy potatoes would be easier to use because they hold their shape….but the eating part is not as good! I’ve done a lot of potato salad eating in my time to arrive at this conclusion.
Start in cold water – Cook cut potatoes starting in cold water. Never start potatoes in boiling water else they will cook too much on the outside before the inside cooks and crumble when tossed!
Check frequently – Once the water comes up to the boil, start checking at 4 minutes and every 30 seconds thereafter. As soon as you can pierce a potato with almost no resistance, drain immediately. They will continue cooking with the residual heat.
French Dressing – Shake French Dressing ingredients in a jar until combined.
Creamy Dressing – Mix the ingredients in a bowl until smooth.
Soak hot potatoes – Gently transfer the potatoes in a bowl and pour over the French Dressing. Toss very gently using a rubber spatula. Minimum tosses just to coat, then set aside for at least 2 hours for the potatoes to cool and absorb the dressing. We are essentially marinating the potatoes here. You know this is going to be good!
The cooled potatoes are also less fragile less susceptible to breaking when we mix with the remaining ingredients.
Add-ins – Add the cucumber, celery, onion, most of the bacon and all the creamy dressing. Toss gently until mixed through. If time permits, set aside for a few hours or better yet overnight, to let the flavours meld together. But honestly, even if you serve it straight away, it will still be the best potato salad of your life! 🙂
Proof of excellence
This potato salad will last 4 to 5 days in the fridge, and it just gets better with time. Make it once, and it will be a staple at all gatherings for years to come. I have never strayed from this recipe since the moment I tried it!
And as final proof of how great this potato salad is, even my mother who is a die-hard Japanese Potato Salad devotee couldn’t stop eating this. That’s just about the highest praise you can get.
Thank you Mrs B! – Nagi x
Watch how to make it
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The best Potato Salad
Ingredients
Potato Salad
- 1 kg / 2 lb potatoes peeled and cut into 2cm/ 3/4" cubes (Aus – Sebago, Colban; US – Russet, Idaho Yukon; UK – Maris Piper, King Edward) (Note 1)
- 2 tsp cooking / kosher salt , for cooking potatoes
- 250g / 8oz streaky bacon
- 1/2 cup French Dressing – homemade (below) or store bought (Note 2)
- 3/4 cup cucumber, finely diced (1 x 15cm/6" cucumber, cut lengthwise and remove watery seeds first)
- 1 cups celery, finely sliced diagonally (~ 2 ribs)
- 1/4 cup white onion, finely minced , ~ 1/2 onion (Note 3)
Potato Salad Dressing
- 1/3 cup mayonnaise , preferably whole-egg
- 1/3 cup sour cream , full fat (sub yogurt)
- 1 tbsp horseradish cream (or horseradish relish) (Note 4)
- 1/2 tsp cooking / kosher salt
- 1/4 tsp black pepper
French Dressing (essential! Note 2)
- 1 tbsp dijon mustard
- 2 tbsp white wine vinegar (sub apple cider vinegar)
- 1/4 cup extra virgin olive oil
- 1 tbsp water (for volume, rather than more oil)
- 1/2 tsp white sugar
- 1/2 garlic clove , finely grated or minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- French Dressing – Shake ingredients in a jar until well combined.
- Cook potatoes (CAREFUL! Note 5) – Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) – they will keep cooking with residual heat. Drain immediately (gently!).
- Douse hot potatoes! Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).
- Crispy bacon – Lay half the bacon in a cold non-stick pan. Turn onto medium high and cook until golden (the fat will melt as the pan warms up so it cooks in its own fat). Turn and cook the other side until golden. Drain paper towels, repeat with remaining bacon. Once cool and crisp, chop into small pieces.
- Creamy Dressing – Mix ingredients in a bowl until combined.
- Toss – Add creamy dressing, celery, cucumber, onion, and most of the bacon. Toss gently to combine.
- Serving – Serve garnished with remaining bacon. If time permits, I recommend setting aside for a few hours, or even better, overnight, to give the flavours a chance to meld. But still amazing served straight away! Always serve at room temperature, not fridge cold.
Recipe Notes:
Nutrition Information:
Originally published August 2014. This is such a staple recipe in my life, I had to re-publish it with a video, sparkling new photos and of course add a Life of Dozer section!!
The potato salad family
Summer salads I love
Life of Dozer
I was at the Good Food & Wine Show in Sydney on the weekend! JB and I were doing a cooking show on stage and book signings/meet ‘n greets.
The Fun Police (council) wouldn’t let Dozer into a food show. So I took the next best thing – a life size cardboard cut out. We’re getting a lot of mileage out of 2D Dozer! 😂
I really love potato anyway they are so versatile, you can add them to a meal or make a meal put of them . Keep going with more recipes.
So, I was very skeptical of this recipe as I am super particular about potato salad. Decided to give it a shot 2 days ago. First thing – I have never seen French dressing that isn’t red!! Too used to US pre-made French dressing which is all red, so that listed as an ingredient had me scratching my head. Prepped potatoes and dressing Tuesday afternoon. After the 2 hours, I wasn’t loving the mix. I prefer a vinegar-forward potato salad. I added the cukes, mayo/sour cream mix, onion, celery later in the afternoon. I kept out the bacon. I was underwhelmed but put in the fridge to let flavors meld. Took it out to try about 24 hours later – VERY GOOD!!!! Dinner tonight 2 days later and it is really, really good!!! I’m glad I gave it a shot after it sat – definitely elevates the flavors!!!! I will absolutely make this as an alternate to mine & will make sure to let it sit for 2 days for the best flavor!! (I should have known a Nagi recipe wouldn’t disappoint!!).
Hi Nagi!
Just had this as a part of what our family call a “Nagi Banquet”. I made it last night and tonight we paired it with your BBQ Pork ribs, Buffalo Chicken Wings, Garlicky Beans and Corn Bread – what a feast!!! With plenty left for tucker boxes tomorrow 😋
The only thing that’s wasn’t great was a vinegar-braised red cabbage dish…. But that didn’t come from this website! I’m trying to decide if it was actually that bad or if it just paled next to your recipes 😂
Thanks once again for making us look like super-cooks! Love to Dozer 🐶❤️
Made this salad last night as we are going through a warm period here in Ireland. It was soooo delicious. Into the “Favourite Tried and Tested Nagi recipes” folder it goes.
Hi Nagi, love love love your recipes. Pretty much a never fail. Question with this one, would extra French dressing keep in the fridge for awhile?
havent tried your potato salad yet, i make mine a little different i use hard boiled eggs finely chopped mint, parsley,.spring onion and a little finely chopped purple onion, with a condensed milk dressing, i some times add grateted carrot, chopped celery and cooked crumbled bacon regards, marion
Made this tonight to go with sausages on the bbq. Absolutely delicious. Sat outside till 10.00pm a warm summers evening and also kept using the qr code to view recipes from the cook book. Best cook book Ive ever had.
Thank you Nagi. Cooking is fun again.
An easy way to cut back on amount of mayonnaise/sour cream is to add some pickle brine to the potatoes etc. first. Also amps up the flavor.
I’ll be bringing this to our son’s Independence Day (July 4th)/Birthday cookout. He’s asked for a meat free version, so, sorry, no bacon. Other crispy bits will have to do.
Dear Nagi
Don’t have much luck with successful cooking but am trying some of your recipes and husband has enjoyed them. Your videos and recipes are so clear to follow and greatly appreciated. Big thank you.
Dank je wel ! Ik maakte hem en moest daarna rennen voor meer aardappels. Ik had de salade namelijk al op voordat we aan tafel gingen ;)) zo lekker
My Mum doused her soyds with white wine, I adopted that, next time I’ll try your way. The horseradish is fenius but I don’t know if I could gandle a tablespoon full. My mother in law uses just sour cream. So next time I’ll use your recipe sounds yum. Just cooked lamb chops with sofrito sauce(is that what it’s called tomat, onion, Celery garluc, bay cooked down and overchops) with choritzo and baked in oven 30mins or so yum. It’s from an old cook book.
Don’t worry about the horseradish, it’s horseradish CREAM which is diluted so it’s not as strong as fresh! 🙂 N x
Oh good then il l definitely include it. My mum told me she made this from your recipe she indent gave horseradish I sh fresh so used mustard
Hi, Nagi! My potato salad dressing is a mix of Greek yogurt, a bit of mayo, Dijon mustard and a whole lot of pickle juice! I also add minced pickles, apples, celery, green onions minced white onion and fresh dill to my salad. Eggs are also essential!
Oh yes!! I do a yogurt potato salad dressing to 🙂 N x
Hi Nagi, this sounds amazing. I’m shivering away in Drouin Vic myself, but will definitely keep this in mind for the warmer weather…or maybe not 😊 Seeing you asked us to share our tips, I’m wondering would a bit of dill work with this? That is often what I have put in mine, plus the bacon, onion. Cucumber is something I never thought to put in, will try it. Thank you for all your wonderful recipes. I’ll eventually get around to trying them 😅
I LOVE DILL WITH POTATO! I don’t put it in this because it’s a classic but I think it would bring a lovely freshness to the flavour. I use dill in the German Potato Salad! It’s sooo good – N x
This recipe is similar to one my mom made in the 60’s except for the bacon. She also added a couple of dashes of Worcestershire sauce to the warm potatoes. I love it with the addition of the bacon. Just wonderful!
I LOVE HEARING THAT!! N XX
Nagi, I am so glad you added the recipe for French dressing!! The only French dressing I have ever heard of is a red tangy ketchup based dressing and I could not imagine putting that into potato salad! It would turn the potato salad orange and not taste good! Your recipe sounds delicious and I love the secret tip!
I agree that a starchy potato makes the best salad! Yukon Gold (I’m a loyal Canadian – lol!) is my first choice but russets work well too.
One trick I use is to steam the peeled, cubed potatoes instead of boiling. You still get that nice creamy effect but without the risk of being watery.
Now THAT is potato salad taken to another level!! N x
Sounds great! Will make this soon, just wanted to comment that I always 50/50 sour cream and mayo because it makes the dressing whiter and brighter!
First, I am a great fan of your recipes so please do not take this as an adverse comment. As a Brit I always select the metric option to save the recipes but I have noted that some of the measurements are still in cups e.g. in this instance the celery, cucumber and onion. It seems to happen on most recipes, but wasn’t sure if you realised.
Here in the US, my mom (who is 86 btw), taught me to dress my hot potatoes with Dorothy Lynch brand french dressing. It’s the only way I like my potato salad and everyone I make it for loves it and wants to know the secret. Dorothy Lynch dressing!