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Best Ever Potato Salad

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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!
Course Side Dish
Cuisine American
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6 to 8 servings
Calories 574
Author Michelle


  • 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


  • 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.
  • 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.
  • Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
  • 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.
  • 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


Calories: 574kcal | Carbohydrates: 22g | Protein: 14g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 1032mg | Potassium: 714mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 19.1mg | Calcium: 37mg | Iron: 1.6mg