Moms Famous Potato Salad

5 from 1 vote

Bacon, egg, and creamy dressing come together for a family favorite potato salad

Prep Time40

Cook Time30

Chill Time20

Total Time1 30

Course: Grilling/BBQ, Sides

Cuisine: Easter, Fourth of July, Memorial Day, Labor Day, Game Day, Mothers Day

Keyword: best potato salad, potato salad with bacon recipe, potato salad with eggs

Servings: people

Calories: 620kcal

Cost: 23.00

Wash your potatoes
Cut the potatoes in half. If some are large, cut them into quarters so they are all about the same size. Place them in a large pot filled with cool water.
Bring the potatoes to a boil. When they are at a boil, continue to cook for 15-20 minutes. They are done when you can easily pierce them with a fork. When they are tender, drain them into a colander.
While the potatoes boil make the dressing.
Cool your potatoes, I keep them in the colander in the sink for about 15 minutes until they stop steaming. Then I place them in the fridge to cool while I cook the bacon, eggs, dressing, and chop the veggies.

In a medium mixing bowl, add the mayo, sour cream, black pepper, onion powder, celery seed, dill, and salt.
Mix well and set in the fridge until later

Place eggs in a pot with cool water and bring to a boil
Bring to a boil and continue to boil for 5 minutes
After 5 minutes of boiling, turn off the heat and let them sit on the stove for 10 minutes
Drain the eggs and cool them by adding cold water and some ice to the pot
After 5 to 10 minutes, drain the water and peel the eggs. Place them in the fridge until later. I like to give them a gentle shake in the pan after the water is drained to help crack them and make the peeling easier.

Cook the bacon by your preferred method. I like to place it all in a skillet on very low and let it crisp up on the back of the stove while I cook the potatoes. After it is crispy, I let it drain and set it aside until later. I chop it up right before I add it to the potato salad
You could also cook the bacon in the oven, or chop it up raw and cook the chopped bacon in a skillet. It really is whatever you prefer. I find it easiest to throw it in a pan on low and let it do its thing while I cook everything else. Your goal is crispy bacon.

Finely chop the green onions and celery.
Chop up bacon if not already done
Chop hard-boiled eggs.
Cut the cooled potatoes into smaller pieces and place in a large mixing bowl or the empty pot you boiled them in. Just larger than 1-inch chunks. That usually means cutting the half potatoes into quarters, but it depends on how large they were to start with.
Mix chopped potatoes, bacon, veggies, and dressing. You can save an egg and some bacon to dress the top if you want too. There is no easy way to get them mixed well. Your hands are the best tool. You want everything mixed together without breaking up the potatoes too much. Scrub your hands well and get to mixing, or use some gloves if you don't want to touch everything, or carefully mix everything using a very large spoon, making sure to get everything combined without making mashed potatoes.
Taste and see if it needs more salt, it depends on how salty the bacon is. Sometimes I need to add a little more. Chill for at least an hour or overnight and serve!