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! 😂
Hi Nagi,
If I used store bought dressing, how much should I put over the potatoes? Thanks
Hi JB – 1/2 cup as listed in the ingredients. I hope you love it! N x
Hi nagi
I made this salad last night to go with the pork ribs. I have ALWAYS made my mum’s
German potato salad recipe until last night. So glad I deviated….amazing recipe. Mum had some too and has decided to go with your recipe from now on. The French dressing is a game changer. Thx so much
Tania
My friend swears by you and told me I had to try your recipes, so glad I listened! I made this, your macaroni salad and caprese salad. There were no leftovers!
Wahoo! That’s great to hear Ashley! N x
I’m in love. Never have deviated from family recipe before but I went for it. Never would have thought of cucs and horsie and pig but it’s great. Now my new go to. Thanks.
This potato salad is delicious! Since i didn’t have enough potatoes I combined a few sweet potatoes with it. My husband and mother in law loved it! Thank you Nagi! Happy Easter❤️
Made this for a friends party + wishing I’d made extra for myself 😉 Absolutely, this recipe tastes better the next day. I didn’t have mayonnaise so used dijonnaise instead. Delicious!
100% agree Elena, always better day 2! N x
Can I use regular white vinegar? We don´t have too many fancy options here!!
Yes definitely Abigail – Enjoy!
Drool!
Tastes delicious!
I did change it slightly- forgot to buy horseradish so just added a bit of ginger and I used a Spanish onion (I was too scared to use brown! Lol) but it was delicious! I think the French dressing on warm potatoes really made it!
I made this potato salad minus the bacon because I don’t eat it and my husband and three adult sons devoured it in no time. I can’t tell them that it calls for bacon because they’ll never let me live it down. They love themselves some bacon. You’re the best Nagi. My family love coming home to my new creations😋
Bacon makes everything great!!!
My family devoured it in 10 mins! Loved it soo yummy …will be a Summer staple!
You are my go to recipe site now Nagi ..You are a cut above the rest!
Wahoo, that’s great Dee!
Absolutely delicious, I love the idea of adding the French dressing to the hot potatoe.
It’s a game changer isn’t it?!
My family devoured it in 10 mins! Loved it soo yummy …will be a Summer staple!
You are my go to recipe site now Nagi ..You are a cut above the rest!
Hi Nagi, could I also make the horseradish cream from scratch and use that? I can’t wait to make this, it’s going to be a side served with your Mexican pulled pork carnitas recipe + our homemade chipotle mayo!! Yum!
My Picnic Potato Salad is very similar to Mrs. Brodie’s. I start the day before by cooking the potatoes and while hot add the vinaigrette so it can marry overnight. A couple hours before serving I add the mayo and sour cream and the vegetables. Instead of bacon I add 4 hard cooked eggs chopped up. Makes it even creamier. It’s always a hit, I took it friends for Easter dinner this year.
Sounds great Barbara!!
I’ve just made this but omitted the bacon (didn’t have any) and celery (not that keen) and I’ve put it in the fridge to let the flavours mine but can already tell that it is blinding. Love the idea of the French dressing mixed in with the potatoes whilst hot. I used Charlotte potatoes and they have kept together great after boiling for 5 minutes. Finally I’ve made a potato salad that’s as good as Marks and Spencers!
Woot!!!
Hi Nagi
Should I peel the red potatoes or leave skin on?
Thanks
Again, I went recipe hunting… “potato salad”… found Mrs. Brodie’s potato salad…what a delicious meal…enjoyed it for a few days…
I ran out of white potatoes, used half sweet potatoes…with the special sauce … so yummy! That will always be my potato salad recipe.
Thanks again.
Glad you loved this Gaia!! Thanks for sharing your feedback! N x
When making potato salad I mince an onion and add it together with white vinegar pored over the hot sliced potatoes and mixed in well. When it cools down to room temperature then I add a dressing of mayonnaise, plain yogurt, lots of coarsely ground black pepper, salt and fresh minced dill. If you don’t have dill you can use fresh minced parsley. This has been my recipe forever. To change it up you can add a couple of chopped boiled eggs and if you like, some Coleman’s mustard mixed in the dressing for a deviled taste.
Oooh yum! I love that idea Diane, thanks for sharing!!
Hi Nagi, I made a half quantity of this last night to test before Christmas lunch. My partner and I thought it was so good we ate most of it with our dinner, saving some for the obligatory overnight taste and OMG! Left overnight this potato salad blows all other potato salads out of the water! It really is best to wait. I phoned my mother who lives in another state and asked her if she was planning on making potato salad for Christmas lunch, which she is, so I’m sending her the recipe. So that’s two households that will be eating this for Christmas lunch because it’s definitely going on our table. Mrs Brodie, I’m hopelessly devoted to your potato salad. Nagi, thanks for sharing it.
Love hearing that Donna!! Thank you so much for taking the time to let me know – N x ❤️
OMG!! This will be my ‘go to’ potato salad recipe from now on. Thanks, Nagi. I love your recipes.
That’s so terrific to hear Corliss!!!! Thank you were sharing your feedback – N x ❤️
I was just wondering if horseradish relish is the same as just jarred ground horseradish?? I don’t think I’ve ever seen horseradish relish or cream in my stores.
I found horseradish cream in the supermarket next to the mustard.
Hi Susan! Apparently it’s thinned down horseradish 🙂 If you can’t find it, this is still definitely worth making!
this salad sounds interesting and definitely a must try. However I don’t understand what a “brown” onion is. Is it a regular onion that is referred to as “brown” because of the outer covering?
Hi Mary! Yes you are absolutely right 🙂 Brown, white or yellow onions are perfect for this. Or even the white part of scallions 🙂