Potato salad is one of those things that can be really great, or, well, really not so good. I have tasted many a disappointing potato salads. Whenever I try some, I always measure it up against my sister’s recipe. She made this for a family 4th of July shindig a number of years ago, and since then, it has been my favorite way to make a classic potato salad. I often take it to BBQs and summertime potlucks, and almost always get asked for the recipe. To make things easier when I am making a big batch for a crowd, I bake the potatoes and make the eggs and bacon a day in advance, and then assemble the salad the morning of whatever I am making it for.
The Best Potato Salad
Ingredients
- 5 lbs russet potatoes, oven baked and cubed with skins removed
- 7 strips bacon, cooked and crumbled
- 7 hard boiled eggs, peeled and chopped
- 6-8 scallions, white and light green parts only, sliced thin
- ¾ cup mayonnaise
- ¾ cup sour cream
- 4 tablespoons dijon
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
Instructions
- In a large bowl, combine potatoes, bacon, eggs, and scallions.
- In a medium bowl, stir together remaining remaining ingredients for the dressing. Once well combined, add into potato mixture and stir gently. Serve cold.
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