Creamy Potato Salad

  • 2 to 2-1/2 pounds red potatoes, cut into roughly 3/4-inch pieces
  • 1/2 pound bacon, cooked & chopped
  • 4 hard-boiled eggs, cooled & chopped (optionally with yolks removed)
  • 1-1/2 cups full-fat mayonnaise (Duke’s preferred)
  • 1/2 cup sour cream
  • 2 to 3 (1 cup) green onions, sliced
  • 2 tablespoons dried parsley, minced
  • 1-1/2 tablespoons spicy brown mustard
  • 1/2 medium red onion, finely diced
  • 1/8 cup vegetable oil
  • 1 tablespoon and 1 teaspoon salt, divided
  • 1/2 teaspoon white pepper
  • Optional: 2 tablespoons dried chives
  • Optional: 1 teaspoon sugar
  • Optional: juice of 1 lemon


  1. In a large pot, add potatoes, oil, 1 tablespoon salt, and enough water to cover the potatoes. Set burner to high. Once the water starts to boil, cook for 10 minutes. Drain potatoes and allow to cool to room temperature. (It is important that the potatoes cool completely so that they don’t break down in later steps.)
  1. In a large mixing bowl, combine remaining ingredients and mix well.
  2. Add potatoes to mixing bowl, and fold ingredients together. Refrigerate until served. (For best results, allow to refrigerate at least overnight.)

One note on the eggs. Personally, I thought this was absolutely delicious with the yolks, but my wife said she thought they took away a bit of the tanginess. Try removing the yolks (which is how this is pictured) if you’re looking for a bit more kick.

(Derived from:

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