This BEST EVER Potato Salad recipe from grandma is
easy, creamy, loaded with
bacon, and a secret ingredient in the dressing
puts it over the top! It converted me from being a potato salad
hater to a potato salad lover! Please don’t go through the entire
summer without making this at least once!

A bowl of potato salad with a serving spoon.

Potato salad falls into the same camp for me as
egg salad
. It’s a mayonnaise-based salad that I long disliked
because of how over the top mayonnaise-y it typically is. Until
this recipe. It was a life changing experience and I neeeeeed to
share it with you.

This recipe comes from a friend’s grandmother and on the
recipe card she gave me it is titled “Best Ever Potato Salad”.
A bold statement and one that always gives me pause, but it is
absolutely, 100% warranted in this case. First of all, I tend to
trust old-school family recipes over others; second, the grandma
was confident enough to call it the best, and lastly, it has a
secret ingredient that takes it over the top. So I am totally
comfortable in telling you that it is, indeed, the best ever.

A pot of quartered red potatoes covered with water.

What Makes This Potato Salad the Best?

The secret ingredient…

Bacon drippings. Ahhhhhh.

Along with all of the great ingredients that give this salad a
great depth of flavor and lots of texture, the dressing on this
potato salad is what makes it insanely special.

After frying up the bacon, you save a couple tablespoons of the
bacon drippings and whisk in a modest amount of mayonnaise, some
Dijon mustard, a bit of sugar and smidge of salt. It is ah-mazing.
The flavor is robust, not terribly mayonnaise-y (huge bonus in my
book), and a perfect accent to all of the flavors and textures in
the salad.

Potato salad dressing whisked in a cast iron skillet.

How to Make Potato Salad Ahead of Time

I totally get it… you’re hosting a picnic, or you’ve been
invited to a bbq and you don’t want to be throwing the potato
salad together last minute, plus we all know that given some time
to sit in the refrigerator only makes it exponentially better.

You can safely (and easily) make this potato salad up to 1 day
in advance and keep it covered in the refrigerator before
serving.

A mixing bowl with all of the ingredients for potato salad.

I have served this to people who, like me, claim to hate potato
salad because of how gloppy it can get with mayonnaise. I have
also served it to people who claim that they only like their
mom’s/grandma’s/aunt’s recipe and no others.

All of these people? They have tripped over themselves raving
about this recipe, declaring it the best they’ve ever had.

So there you have it. The best potato salad, ever. You’ll want
to keep this recipe stashed away for all of your summer parties and
picnics! Be prepared for lots of recipe requests!

If You Like This Potato Salad Recipe, Try These Summery Salads:

A serving spoon scooping out potato salad from a bowl.

Five years ago: The
Best Twice Baked Potatoes

Six years ago: DIY: Iced
Coffee

Seven years ago:
Colossal Reese’s Pieces Chocolate Chip Cookies

Watch How to Make the Best Ever Potato Salad

Best Ever Potato Salad

The BEST EVER Potato Salad recipe from a friend’s grandmother,
with a special secret ingredient in the dressing! It converted me
from being a potato salad hater to a potato salad lover!

  • 1½ pounds red potatoes (cut into small cubes (about 4
    cups))
  • 12 ounce package bacon, cut into 1-inch pieces
  • ¾ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 4 hard-boiled eggs (peeled and chopped)
  • 1 stalk celery (finely diced)
  • 1 small yellow onion (finely diced)
  • ½ medium green pepper (finely diced)
  1. Boil the potatoes until they are fork tender. (If you’re not
    sure how to boil the potatoes, this
    is a good resource.) Drain the potatoes and set aside.
  2. Meanwhile, cook the bacon in a skillet over medium-low heat
    until crisp. Remove bacon with a slotted spoon and place on a paper
    towel-lined plate to drain. Pour off all but 2 tablespoons of the
    bacon drippings in the skillet and remove the pan from heat.
  3. Add the mayonnaise, mustard, sugar and salt to the reserved
    bacon drippings in the skillet and whisk to combine.
  4. In a large bowl, combine the potatoes, eggs, celery, onion and
    green pepper. Pour the dressing over the ingredients and gently
    stir to evenly coat. Stir in the bacon.
  5. Cover and refrigerate for at least 3 hours before serving.
    Leftovers can be stored, covered, in the refrigerator for up to 4
    days.

Nutritional values are based on one serving

Update Notes: This recipe was originally published in April
2011, updated with new photos in June 2016, and refreshed again
with updated photos, a video, and extra recipe success tips.

[photos by Ari of Well Seasoned]

The post Best
Ever Potato Salad Recipe
appeared first on Brown Eyed Baker.