The Best Old Fashion
Classic Potato Salad
This classic American potato salad recipe is the perfect combination of creamy, flavorful, and easy to make. Packed with tender potatoes, crispy bacon, hard-boiled eggs, dill pickles, and a rich, tangy dressing made with real mayonnaise and salad dressing, it’s everything you love about an old-fashioned potato salad. Whether you prefer using the Instant Pot or cooking it on the stovetop, this homemade potato salad comes together quickly and is perfect for cookouts, picnics, or family dinners. The potatoes are lightly mashed for that creamy texture while still keeping hearty chunks, and it’s all topped with seasoned salt for extra flavor. If you're looking for the best potato salad recipe to serve a crowd, this one is a guaranteed hit!
The Best
Creamy Potato Salad Ingredients
As an Walmart Creator, I earn from purchases.
9 med/lg Potatoes
2 Cups Water
1 cups Mayonnaise Salad Dressing
1 Cup Real Mayonnaise
1 1/2 cup Dill Pickles
1 pound Bacon
1 Medium Onion
6 Hard-Boiled Eggs
Season Salt (or Salt and Pepper)
Cooking Options:
Love potato salad but not sure which method to use? This recipe gives you two easy ways to make the perfect classic American potato salad—whether you prefer the convenience of the Instant Pot or the traditional stovetop method. Both versions deliver creamy, flavorful results with tender potatoes, crispy bacon, and a rich, tangy dressing. Choose the method that works best for you!
Thank you so much
for supporting my site
Picnic Sides
Southern Creamy Mac N' Cheese Recipe
Southern Devil Eggs with Dijon Recipe
Garlic Parmesan Mashed Potato Ball Recipe
Doctored Bush's Baked Beans Recipe
Instant Pot Corn On The Cob Recipe
Instant Pot Potato Salad Directions
Stovetop Directions Below
Cook the Bacon
-
Start by dicing the bacon into bite-sized pieces. Turn on the sauté function on your Instant Pot and cook the bacon until browned and crispy. Once done, remove the bacon and set it aside on a plate lined with paper towels.
Prepare the Potatoes and Eggs
-
Peel and dice the potatoes into chunks. Place them in a steamer basket. Add 2 cups of water to the bottom of your Instant Pot. Carefully lay the 6 eggs on top of the potatoes in the steamer basket (you can add extra eggs if you want more for garnish).
Pressure Cook
-
Secure the lid on the Instant Pot. Make sure the valve is set to Sealing. Press Manual (or Pressure Cook) and set the timer for 10 minutes on high pressure.
Quick Release and Cool
-
When the timer finishes, perform a Quick Release by turning the valve to Venting. Once the pin drops, carefully open the lid away from you to avoid steam burns. Remove the steamer basket with the potatoes and eggs and set them aside to cool completely.
Peel and Chop Eggs
-
Peel the hard-boiled eggs and chop them into small pieces.
Chop Onions and Pickles
-
In a food processor, pulse the onion and dill pickles about 5 to 6 times until finely chopped but still slightly chunky.
Lightly Mash some of the Potatoes
-
Place the cooked potatoes in a large bowl. Use a potato masher to gently mash the potatoes about 4 or 5 times. This helps create a creamy texture while leaving most of the potatoes in larger chunks.
Combine Ingredients
-
Add the chopped eggs, bacon, onions, and pickles to the bowl with the potatoes.
Add Mayonnaise
-
Add 1 cup salad dressing (like Miracle Whip) and 1 cup real mayonnaise. Gently stir everything together until well combined and creamy.
Add Seasoning
-
Sprinkle the top of the potato salad with seasoned salt evenly. (or salt and pepper) to taste.
Chill
-
Chill in the refrigerator for at least an hour before serving to let the flavors blend.
Thank you so much
for supporting my site
Stove Top
Southern Potato Salad
Directions
Cook the Bacon
-
Dice the bacon into bite-sized pieces. In a large skillet over medium heat, cook the bacon until browned and crispy. Once done, remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels to drain.
Boil the Potatoes
-
Peel and dice the potatoes into chunks. Place them in a large pot and cover with cold water. Add a pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are fork-tender, about 10-12 minutes. Drain the potatoes well and let them cool slightly.
Boil the Eggs
-
While the potatoes are cooking, place the eggs in a separate saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, let the eggs cook for 10-12 minutes. Remove from heat and transfer the eggs to an ice bath or cold water to cool. Peel and chop the eggs once cooled.
Chop Onions and Pickles
-
In a food processor, pulse the onion and dill pickles about 5 to 6 times until finely chopped but still slightly chunky.
Lightly Mash the Potatoes
-
Place the cooked and slightly cooled potatoes in a large mixing bowl. Use a potato masher to gently mash them 4 or 5 times. This gives the salad a creamy texture while still leaving most potatoes in larger chunks.
Combine Ingredients
-
Add the chopped eggs, crispy bacon, onions, and pickles to the bowl with the potatoes.
Add Mayonnaise
Add 1 cup salad dressing (like Miracle Whip) and 1 cup real mayonnaise. Gently stir everything together until well combined and creamy.
Add Seasoning
-
Sprinkle the top of the potato salad with seasoned salt evenly. (or salt and pepper) to taste.
Chill
-
Chill in the refrigerator for at least an hour before serving to let the flavors blend.
Thank you so much
for supporting my site
How To Store Potato Salad
Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Be sure to give it a good stir before serving, as the dressing may settle slightly. For best results, keep it chilled until ready to eat and avoid leaving it out at room temperature for extended periods.