Best Homemade Potato Salad

Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Liza Agbanlog


  • 2 lbs baby potatoes, scrubbed
  • 6 eggs
  • 1 lb bacon
  • 2 green onions, finely chopped
  • 1 stalk celery, finely chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tablespoons Dijon mustard
  • Sea salt and freshly cracked black pepper to taste


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain and set aside to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Sliced the cooled potatoes in cubes, leaving skin on. Place cut potatoes in a large bowl, along with the eggs, bacon, onion and celery.

  5. In a medium bowl, combine together mayonnaise, sour cream and mustard; mix well. Add to the potato mixture and season to taste with salt and pepper. Gently toss to combine. Chill for an hour before serving.