This easy, classic Southern potato salad recipe with eggs, has been handed down from my grandma to my mom and then to me, and includes their secret tips that makes it the very best potato salad recipe every single time.
It may be a pretty bold to claim, but saying this potato salad recipe is the best is a statement I’ll totally stand behind.
I’ve shared several variations of potato salad recipes here on the blog including my German potato salad, a creamy dill potato salad, my no-mayo potato salad with herbs, a bacon and sour cream loaded baked potato salad, and even more. But this salad is the one that readers have made a top recipe here on the blog, and definitely ranks as my personal childhood favorite.
2 lbs baby potatoes, scrubbed
1 lb bacon
2 green onions, finely chopped
1 stalk celery, finely chopped
1 cup mayonnaise
1 cup sour cream
2 tablespoons Dijon mustard
Sea salt and freshly cracked black pepper to taste
Step1: Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain and set aside to cool.
Step2: Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.
Step3: Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Step4: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Step5: Sliced the cooled potatoes in cubes, leaving skin on. Place cut potatoes in a large bowl, along with the eggs, bacon, onion and celery.
Step6: In a medium bowl, combine together mayonnaise, sour cream and mustard; mix well. Add to the potato mixture and season to taste with salt and pepper.
Step7: Gently toss to combine. Chill for an hour before servin.