Creamy Potato Salad
This isn’t just any potato salad—it’s the best. Creamy, tangy, and loaded with bacon, celery, and a touch of pickle juice, it steals the show every time.
Recipe and image compliments of Brit from Whisked Away Kitchen
Creamy Potato Salad
Ingredients
- 3 pounds Yukon gold potatoes peeled and chopped into 1-inch pieces
- Kosher salt
- 6 slices bacon cooked and crumbled
- 2 celery stalks diced
- 1/2 small red onion diced
- 3 green onions green parts only, thinly sliced
- 1/2 cup Hiland Sour Cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle juice
- 1/2 teaspoon smoked paprika
- 2 tablespoons Hiland Buttermilk optional
Instructions
- Place the potatoes in a large pot and cover with cold water by at least 1 inch. Generously season with about 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 12–15 minutes. Drain well and transfer to a large mixing bowl.
- In a separate medium bowl, combine the sour cream, mayonnaise, Dijon mustard, pickle juice, smoked paprika, crumbled bacon, diced celery, red onion, sliced green onions, and 1 teaspoon of kosher salt. Stir until fully mixed.
- Pour the dressing mixture over the warm potatoes and gently fold everything together until evenly coated. Taste and adjust seasoning with more salt if needed. For extra creaminess, add a few tablespoons of buttermilk.
- Let the potato salad cool to room temperature, then cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Perfect for cookouts, potlucks, or weeknight dinners with the family—everyone will love it!
Hiland Sour Cream, mayo, Dijon, & smoked paprika create a rich, flavorful dressing that coats every bite without feeling too heavy or overpowering.
Why We Love This Recipe
Serve it chilled, let the flavors mingle, and watch it disappear. (For extra tang and creaminess, a splash of buttermilk works wonders—but it’s just as delicious without!)
- Perfect texture: Yukon gold potatoes hold their shape but stay creamy.
- Smoky, tangy, crunchy: Bacon, Dijon, and celery add layers of flavor and texture.
- Better with time: The longer it chills, the more the flavors meld—ideal for making ahead.
- Crowd-sized: Feeds a hungry group (or gives you leftovers for days).
Ingredient Notes
Yukon Gold Potatoes: Their buttery texture makes them ideal for potato salads.
Bacon: Crispy bacon adds smoky depth. Bake it for even cooking or pan-fry for extra crispiness.
Pickle Juice: Don’t skip it! The acidity balances the richness and brightens up the whole dish. Dill or bread and butter pickle juice both work.
Hiland Sour Cream & Mayo: The combo creates a creamy, tangy base. Full-fat sour cream gives the best texture, but light works in a pinch.
Dijon Mustard: Adds a subtle sharpness. Yellow mustard can sub in, but Dijon brings more depth.
Smoked Paprika: Just ½ teaspoon adds a warm, smoky note without overpowering. Sweet paprika works if you don’t have smoked.
Step by Step Instructions
- Cook the potatoes. Peel and chop the potatoes into 1-inch chunks (uniform size = even cooking). Cover with cold water, add 1 tablespoon of kosher salt (yes, a whole tablespoon!) and bring to a boil. Reduce to a simmer and cook for 12–15 minutes, just until fork-tender. Drain immediately as overcooked potatoes turn to glue.
- Make the dressing. While the potatoes cook, whisk together the mayo, sour cream, Dijon, pickle juice, smoked paprika, and 1 teaspoon of salt in a bowl. Fold in the crumbled bacon, diced celery, red onion, and green onions.
- Mix while warm. Transfer the drained potatoes to a large bowl and gently pour the dressing over them. Fold carefully—you want the potatoes coated but not smashed. The warmth helps them soak up the flavors. Taste and add more salt if needed.
- Chill and serve. Let the potato salad cool to room temperature, then cover and refrigerate for at least 2 hours or even overnight. The flavors will settle, the bacon will soften slightly, and every bite will be perfection.
Expert Tips and Tricks
- Salt the water generously. Underseasoned potatoes make for a bland salad. And don’t forget to adjust the seasoning to taste! If your salad tastes flat, add a bit more salt, Dijon, pickle juice or smoked paprika for a flavor boost.
- Dice the onion small. Big chunks overpower, so make sure to finely dice the onion.
- Reserve some bacon and green onion for garnish. This adds a crispy topping and a bit of brightness.
- Fold, don’t stir. A rubber spatula keeps the potatoes intact.
Make Ahead and Storage Instructions
This salad only gets better with time. Make it up to 24 hours in advance for the flavors to fully meld—just keep it covered in the fridge until serving.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If the salad dries out, stir in a splash of buttermilk (or a little extra sour cream) to bring back the creaminess.
Smoky, creamy, and full of texture, this potato salad is always a crowd-pleaser!
Serving Ideas
This potato salad goes with so many different mains. It complements everything from smoky barbecue to simple weeknight dinners. Here’s how I love to serve it:
- BBQ Feast: The bright, creamy flavors cut right through rich meats. Try it alongside sticky ribs, piled next to a pulled pork sandwich, or with grilled bratwursts.
- Picnics: Since it holds up beautifully at room temperature, I pack it with crispy fried chicken or cold cuts and crusty rolls for easy sandwiches.
- Potlucks: Whether it’s served alongside burgers and hotdogs or cheesy casseroles and spicy wings, it’s always one of the first dishes to go at potlucks!
For more delicious recipes, visit Hiland Dairy’s recipe page.
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