Effortless to make in less than 25 minutes, this is a delicious potato salad recipe with crispy bacon bits, tangy gherkins and a creamy homemade dressing. We love to share this with friends and easily doubled when feeding a crowd so it is the perfect entertainer!
Peel and chop potato into bite sized pieces. Add potatoes to a large pot of water. Season with a good pinch of salt. Bring water to boil and cook for approximately 10 minutes or until fork tender. Drain potatoes.
Slice bacon into 1-2cm pieces. In a large fry pan, sauté the bacon over medium heat until crispy. Drain on paper towel.
Finely chop red onion, pickles and chives.
Salad Dressing
In a large mixing bowl, add mayonnaise, sour cream and Dijon mustard. Mix well.
Assembly
In the mixing bowl with the dressing, add warm potatoes, bacon, pickles, red onion and ¾ of chopped chives to the salad dressing.
Season with salt and pepper.
Toss together.
Sprinkle remaining chopped chives to serve.
Video
Notes
Choose a waxy or all-rounder potato for the best results. Do not use a starchy potato.
Make sure you don’t overcook the potatoes in the boiling process. You want to get to just fork tender but not too soft.
Dress when the potatoes are still warm so they are fully coated with creamy salad dressing and absorb the flavours.
For an egg-free salad dressing, substitute mayonnaise with Greek yoghurt or use our creme fraiche and chives dressing instead.
For vegetarian potato salad, substitute regular bacon with your favourite plant-based version or can omit it from the salad.
If you don’t have chives readily available, you can use other herbs like parsley or dill.