Potato Salad

5 from 1 vote

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

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Method: Stove Top

Servings: people

Ingredients

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

Instructions

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.

Notes

Hard-boiled egg: To hard-boil your eggs, you can use my instant pot hard-boiled egg method, boil them on the stove, or steam them.

Bacon: You can cook the bacon on the stove, in the oven, or in the air fryer!

Nutrition