🥔 Easy Creamy Potato Salad With Bacon And Cheese

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🥔 Easy Creamy Potato Salad With Bacon And Cheese: This Creamy Potato Salad is made with Baby Potatoes and loaded with Bacon, Chives and Hard Boiled Egg. Potato Salads don’t come more irresistible than this!

🥔 Easy Creamy Potato Salad With Bacon And Cheese

Ingredients (check list):

  • 2lb / 1kg Baby Potatoes
  • 1/2lb / 250g Bacon
  • Eggs,
  • 1 cup / 240g Full Fat Mayo
  • 1/4 cup / 60g Sour Cream
  • heaped tbsp Fresh Chives, finely diced (plus extra to garnish)
  • 1 heaped tbsp Fresh Parsley, finely diced
  • 1 tbsp Dijon Mustard
  • 1/2 Lemon, juice only
  • 1/2 small Red Onion, finely diced
  • 1/2 tsp Sugar, or to taste
  • 1 tsp + 1/2 tsp Salt, or to taste
  • 1/4 tsp White Pepper, or to taste


Slice the potatoes into 1/4” rounds and place in a large pot of cold water with 1 tsp salt. Bring to a boil and cook for around 7-10mins or until fork tender. Don’t overcook them or they’ll turn to mush. Drain (don’t rinse) and leave to steam dry and completely cool to room temp (important!).


As the potatoes boil, cook the bacon using your preferred method and to your preferred texture. Leave to completely cool then dice. Hard-boil the eggs using your preferred method, then peel and dice (or use the wire rack method shown in the video)


In a small bowl combine mayo, sour cream, dijon mustard, sugar, lemon juice, chives, parsley, white pepper and 1/2 tsp salt (or to taste).


In a larger bowl add the potatoes with the egg, bacon, red onion and sauce. Gently fold until completely coated.


I recommend popping it in the fridge in advance for the flavours to marry. Serve with an extra sprinkle of chives and enjoy!


a) Hardboiled Eggs – I know everyone has their own method of hard-boiling eggs, but here’s mine:

  • Add eggs to a pot and cover with cold water.
  • Bring to boil until the eggs start dancing, then immediately turn off the heat and pop the lid on.
  • Leave for exactly 10mins, then transfer eggs to a bowl of ice water (to stop the cooking process).
  • Once cool enough to handle, peel away the shell.

You can dice them once cool, or press them through a wire rack above the bowl as I do in the video.

b) Cooling – It’s important to let your potatoes steam dry and definitely don’t rinse them with cold water. I know it’s tedious to wait for them to cool to room temp, but it ensures the excess heat from the potatoes doesn’t warm the saucy and turn it greasy/gloopy. You’ll also lose some flavour by rinsing them and they’ll lose their fluffy interior.

c) Sugar Sub – Feel free to sub honey for sugar for a slightly different flavour dynamic. Goes nicely with the mustard in the dressing.

d) Salt – the 1st tsp in the water is a must (nothing worse than a bland potato, especially in a potato salad). The second 1/2 tsp just work to taste.

e) Calories – assuming 1.5 tsp salt and the whole thing divided by 8 people.

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