The Best Potato Salad In The World

Ingredients

• 2 pounds Baby Potatoes (washed, halved if larger than bite‑size)
• 8 slices Bacon (cut into 1‑inch pieces after cooking)
• 1 small Red Onion (finely diced)
• 3 large Eggs (hard‑boiled, peeled and chopped)
• 1 cup Sour Cream (full‑fat for best texture)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Chives (finely chopped)
• 2 tablespoons Fresh Parsley (flat‑leaf, finely chopped)
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Sugar (granulated)
• ½ teaspoon White Pepper (ground)

Instructions

1. Prepare the Potatoes

   Slice the baby potatoes into bite‑size pieces if they are larger than 1½ inches. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 12‑15 minutes. Drain in a colander and return to the pot. Let them sit uncovered for 5 minutes to steam‑dry completely.

   Time: PT20M

   Temperature: 212°F

2. Cook the Bacon

   While the potatoes are boiling, heat a skillet over medium‑high heat. Add the bacon strips and cook, turning occasionally, until crisp and browned, about 8‑10 minutes. Transfer to a paper‑towel‑lined plate, crumble once cool.

   Time: PT10M

   Temperature: Medium‑high

3. Hard‑Boil the Eggs

   Place the eggs in a small saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10 minutes. Transfer to an ice‑water bath for 5 minutes, then peel and chop.

   Time: PT15M

   Temperature: 212°F

4. Prep the Vegetables & Herbs

   Dice the red onion finely. Chop the chives and parsley together. Set aside in separate small bowls.

   Time: PT5M

5. Make the Sour Cream Dressing

   In the mixing bowl, combine sour cream, lemon juice, chopped chives, chopped parsley, salt, sugar, and white pepper. Stir until smooth and the sugar has dissolved.

   Time: PT5M

6. Assemble the Salad

   Add the steam‑dried potatoes, crumbled bacon, diced red onion, and chopped eggs to the bowl with the dressing. Gently toss until everything is evenly coated.

   Time: PT5M

7. Chill and Serve

   Transfer the salad to a serving bowl, cover, and refrigerate for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

530

Protein

15g

Carbohydrates

45g

Fat

30g

Fiber

4g

Ingredient Substitutions

• Instead of Baby Potatoes: Yukon Gold potatoes, Red potatoes
• Instead of Bacon: Turkey bacon, Smoked pancetta
• Instead of Red Onion: White onion, Shallots
• Instead of Eggs: Hard‑boiled quail eggs
• Instead of Sour Cream: Greek yogurt, Crème fraîche
• Instead of Lemon Juice: Lime juice, White wine vinegar (1 tsp less)
• Instead of Fresh Chives: Green onions, Leek greens
• Instead of Fresh Parsley: Cilantro, Italian parsley
• Instead of Salt: Sea salt
• Instead of Sugar: Honey (½ tsp), Maple syrup (½ tsp)
• Instead of White Pepper: Black pepper (¼ tsp), Ground coriander (¼ tsp)

Equipment Needed

• Large Pot
• Colander
• Skillet
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Tongs (optional)
• Serving Bowl

Critical Steps — Do Not Skip

• Steam‑dry the boiled potatoes to avoid a watery salad.
• Render bacon until crisp for maximum flavor and crunch.
• Balance the sour‑cream dressing with lemon juice, salt, and a pinch of sugar.

Chef Tips from the Video

• Use baby potatoes for a buttery texture; larger potatoes can be boiled, cooled, and cubed.
• Add a pinch of smoked paprika to the dressing for a subtle smoky note.
• For extra freshness, garnish with a few whole chive stems just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of potatoes and dressing will degrade.

Room temperature: Can sit out for up to 2 hours when serving.

Make-Ahead Tips

• Prepare the sour‑cream dressing up to 24 hours in advance and keep refrigerated.
• Boil and peel the eggs a day ahead; store them in a sealed container.
• If making the salad early, keep the dressing separate and toss just before serving.

Frequently Asked Questions