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Potato Salad

This is the best Potato Salad! It's made with various potatoes and tossed with hard-boiled egg and bacon, then with a creamy and tangy mayo-based dressing.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Method: Stove Top
Servings: 4 people


  • 3 pounds mixed potatoes purple potatoes, Yukon gold, sweet potatoes
  • 1/2 cup mayo homemade or store-bought
  • 3 tablespoons grainy mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon coconut palm sugar or maple sugar
  • 4 slices bacon
  • 1/2 cup chopped scallions
  • 2 hard-boiled eggs roughly chopped


  • Bring a large stockpot of water to a boil. Add the potatoes. Boil for about 15-20 minutes, until fork-tender.
  • While the potatoes are boiling, make the hard-boiled eggs and cook the bacon. Once cooled, chop into small pieces.
  • In a small bowl, whisk together mayo, mustard, apple cider vinegar, lemon juice, salt, pepper, garlic powder, and sugar.
  • Once the potatoes are done boiling, rinse with cold water, pat dry, and transfer to a large bowl. Pour the mayo mixture over the potatoes and gently toss to coat.
  • Top with bacon, hard-boiled eggs, and chopped scallions. Serve immediately or chilled in the refrigerator.



Serving: 1person | Calories: 598kcal | Carbohydrates: 63g | Protein: 14g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 793mg | Potassium: 1574mg | Fiber: 8g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 70mg | Calcium: 74mg | Iron: 4mg