The Best Classic Potato Salad for Your Next BBQ or Potluck

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When it comes to potlucks, picnics, BBQs—or any casual get-together, really—there’s one dish that always disappears first: classic potato salad. This creamy, dreamy side is a total crowd-pleaser, with just the right mix of comfort and crunch.

And while you might be thinking, “Potato salad? That’s old school,” trust me—this one has a fresh twist (hello, crispy bacon and cucumber!) that’ll make it a hit at your next gathering. Plus, it pairs beautifully with anything from burgers to grilled chicken… or even that plate of cookies you’re secretly saving for dessert.

Whether you’re prepping ahead for a sunny weekend picnic or whipping up a side for a backyard cookout, this potato salad is here to earn its place as the MVP of your table.

Why Everyone Will Love This Potato Salad

This recipe hits all the right notes: tender potatoes, crispy bacon, creamy dressing, and bright, fresh add-ins like cucumber and green onion. The balance of mayo and sour cream in the dressing keeps things light but creamy, while a hint of mustard and vinegar gives it that tangy, classic kick. It’s the kind of dish that tastes like summer in every bite—and better yet, you can make it ahead!

Ingredients

For the Salad:

• 4 medium potatoes, peeled and cubed
• 6 slices bacon, cooked until crisp and chopped
• 3 green onions, chopped (plus more for garnish)
• 1 small cucumber, diced
• 3 hard-boiled eggs, chopped or quartered
• Paprika, for sprinkling
• Fresh parsley (optional, for garnish)

For the Creamy Dressing:

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 teaspoon mustard (Dijon or regular)
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon honey

How to Make Classic Potato Salad

Cook the Potatoes:
Peel and cube your potatoes, then place them in a pot of salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. You want them soft but not mushy. Drain and let them cool slightly.

Make the Dressing:
In a small bowl, whisk together the mayo, sour cream, mustard, apple cider vinegar, salt, and honey until smooth and creamy. Taste and adjust as needed—add more mustard or vinegar if you like it tangier!

Prep the Mix-Ins:
While the potatoes cool, cook your bacon until crispy and chop it up. Dice the cucumber, slice the green onions, and cut the hard-boiled eggs into quarters (this keeps them from crumbling too much in the salad).

Assemble the Salad:
In a large mixing bowl, gently combine the cooled potatoes, bacon, green onions, cucumber, and eggs. Pour the dressing over the top and mix carefully, making sure everything gets coated without breaking the potatoes too much.

Chill & Serve:
Sprinkle with a little paprika, extra green onions, and parsley if using. Cover and chill for at least 30 minutes before serving—this helps the flavors meld beautifully.

Storage

• Store leftover potato salad in an airtight container in the fridge for up to 3 days.
• Do not freeze it—the texture won’t hold up after thawing.
• It’s actually better the next day, so go ahead and make it ahead of time!

Tips for the Best Potato Salad

• Use Yukon Gold or red potatoes—they hold their shape well and have a buttery texture.
• Salt your water! It’s your one chance to flavor the potatoes while cooking.
• Let potatoes cool before adding the dressing, or you might end up with a watery salad.
• Pat cucumbers dry to prevent extra moisture.
• Craving a twist? Add fresh dill, chopped pickles, grated cheese, or even a dash of hot sauce!

FAQs

Can I make this potato salad ahead of time?

Yes, and it’s actually better that way! Making it a day in advance gives the flavors more time to develop and meld together. After assembling, just cover it tightly with plastic wrap or store it in an airtight container and refrigerate. When you’re ready to serve, give it a quick stir and add a fresh sprinkle of green onions or paprika if you’d like to refresh the look.

Can I substitute Greek yogurt for sour cream?

Definitely! Greek yogurt is a great substitute if you want to lighten up the dressing a bit. It still gives you that creamy texture with a slightly tangier taste. Just keep in mind that full-fat Greek yogurt will give you the richest texture, but even low-fat versions work well. You can swap it 1:1 for sour cream, or even replace part of the mayo with it too

Why did my potato salad turn out watery?

There are two common culprits here:

1. Hot potatoes – If you add the dressing while the potatoes are still too warm, they can absorb too much liquid and cause the salad to break down. Let them cool completely before mixing.
2. Watery veggies – Cucumbers hold a lot of water. Before adding them, pat them dry with a paper towel or even scoop out some of the seeds if you’re using a particularly juicy one. A little prep can make a big difference in the final texture.

How do I keep the eggs from crumbling too much in the salad?

Instead of finely chopping the eggs (which can make them mushy or cause them to disappear into the mix), try cutting them into quarters or thick slices. Gently fold them into the salad at the end, after the dressing is mixed in, to keep their shape and texture more intact. This also adds a nice visual contrast

Can I make this recipe without mayo?

Yes, if you’re not a fan of mayo or just want a different base, there are a few great options:

• Swap the mayo for more sour cream or Greek yogurt for a tangier, slightly lighter dressing.
• Use a vinaigrette-style dressing with olive oil, vinegar, and mustard for a fresher, lighter flavor.
• Or try mashed avocado mixed with lemon juice and olive oil for a creamy, dairy-free option with a twist!

Just be sure to keep your mix-ins chilled and stored safely if you’re taking this to a picnic or BBQ.

Need a go-to side that brings everyone back for seconds (or thirds)? This classic potato salad checks all the boxes—easy, flavorful, and totally dependable. Save this for your next BBQ or bring it to your friend’s potluck (right next to the cookie tray). It’ll be the first dish to disappear!