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If you’re in search of a unique twist on the classic potato salad recipe, look no further! This recipe features a few secret ingredients that give it a distinct and irresistible flavor and texture.
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Best Potato Salad Recipe? Yes, Please!
This homemade potato salad has been a go-to for me over the years. It may not be the classic recipe with eggs, but it’s incredibly delicious and creamy with a mix of salty, sweet, and sour flavors along with crunchy elements.
Loaded with ingredients like crispy bacon, green apple, fried capers, and dill, this potato salad offers a unique and memorable taste that everyone loves. It’s perfect for picnics, barbecues, potlucks, and holiday gatherings. You can easily make it vegetarian or vegan-friendly by omitting the bacon and using egg-free mayo.
Best Potatoes For Potato Salad
When it comes to making potato salad, the type of potatoes you use can impact the texture of the dish. Waxy potatoes like new potatoes or red potatoes are ideal for potato salad as they hold their shape well and don’t need to be peeled.
If you prefer a creamier potato salad with softer spuds that absorb the dressing, opt for starchy varieties like Russet or Idaho potatoes. In this recipe, I typically use young baby potatoes on the waxy side, but any kind will work.
For more information on the best potatoes for potato salad, check out our detailed article.
Other Ingredients For Potato Salad
Here are the additional ingredients you’ll need for this delicious potato salad. Refer to the recipe card below for full measurements.
- Bacon – crispy bacon adds salty notes and a crunchy texture to the salad.
- Capers – crispy, salty, and nutty, capers are a secret ingredient that elevates the salad.
- Green apple – adds a sweet crunch that complements the savory elements in the salad.
- Cucumbers – fresh cucumber and pickles add freshness and acidity to the dish.
- Fresh dill – dill pairs beautifully with potatoes, but you can use parsley or omit the herb if desired.
- Spring onions – adds a sharpness and savory flavor to the salad.
For the dressing – a combination of mayo, sour cream, mustard, and black pepper is used to dress the salad. Adjust the salt to taste, keeping in mind the saltiness of the other ingredients.
How To Make Potato Salad
For detailed instructions and nutritional information, please refer to the recipe card below. Here are some step-by-step photos to guide you through the process.
Prepare Potatoes
- Step 1. Cut potatoes in halves, boil until tender, and cool.
- Step 2. Cut cooled potatoes into cubes for the salad.
While the potatoes are cooking and cooling, prepare the other ingredients.
Prepare Other Ingredients
- Step 3. Dice and fry the bacon until crispy.
- Step 4. Crisp up the capers in a pan for added flavor.
- Step 5. Dice remaining ingredients and prepare the dressing.
Mixing The Salad
Combine all ingredients in a bowl with the dressing and mix well. Garnish with reserved bacon bits, capers, and fresh dill.
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If you’re looking for the best potato salad recipe that is a little different from the classic recipe, you must give this one a try! It features a few secret ingredients that give it a unique and irresistible taste and texture.
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Cut potatoes into halves and place them in a medium pot. Cover with cold water and season with about a teaspoon of salt. Bring to a boil, then cook for about 10 minutes until just tender. Don’t let them cook for too long or they will get too soft and mushy to hold their shape in the salad.
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Once cooked, strain the potatoes and leave them in the sieve to cool. I will often put the sieve outside if it’s cooler than indoors.
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While potatoes are cooking and cooling, prepare other ingredients.
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Dice bacon into small pieces and pan-fry in a little oil over medium-high heat for about 5-7 minutes. Stir a few times. Bacon should be nice and crispy with most of the fat rendered off. Set aside.
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Rinse the capers and place them on a paper towel to drain. Heat a tablespoon or two of olive oil in a small pan over medium-high heat. Add the capers and cook for 5 minutes, stirring every minute until crispy and slightly browned. Set aside.
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Dice the remaining ingredients and prepare the dressing.
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Once cooled cut potatoes into cubes. I recommend cutting each half into quarters or even smaller so that they get well coated in the dressing.
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Combine everything in a large bowl together with the dressing ingredients and mix through.
Dietary modifications: For vegetarian, omit bacon; for vegan, omit bacon and use egg-free mayonnaise and dairy-free yogurt; for Whole30, use mayonnaise only and maybe some Whole30 approved yogurt (unsweetened). Bacon can be replaced with smoked or cooked chicken or other cured non-pork meat.
Calories: 333kcal | Carbohydrates: 29g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 792mg | Potassium: 688mg | Fiber: 4g | Sugar: 5g | Vitamin A: 252