Red Skinned Potato Salad

I have made lots of potato salad in my time, and this one is one of the best! I made only a few small changes...I used green onions, and less bacon. I also chopped up the potatoes while they were still warm, and then mixed it with the mayo. I find when they are still warm, the spices and flavours blend really nicely. I made it the same day I served it, as I was worried about soggy bacon, and it was all gone in an hour! This is a definite keeper, and I am making it again this weekend!

I'm rating this recipe a 5 because I think the bacon makes it wonderful! I added a few "extras" though. I cut the potatoes into bite size pieces before boiling. When potatoes were done I spread them out on a large cookie sheet and sprinkled with some fresh chopped dill and a little red wine vinegar. While they were cooling I mixed 1 cup mayo, 1 cup sour cream, chopped dill pickles, chopped eggs and green onions in a small bowl. When the potatoes cooled I put them in my serving bowl and poured my mayo sour cream mixture over the potatoes and mixed just enought to cover. I kept it in the fridge overnight to let the flavors mesh together and added bacon just before serving. Delish!

Is the amount of potatoes correct; or is there a typo? 2 cups of Mayo, 6 eggs and a pound of bacon for only 2 lbs of potatoes? That seems excessive to me. To start I'll try 1 cup of Mayo... (Hellman's of course), 3 eggs and 1/2 a pound of crispy bacon, I can always add more if I think it's needed; or I could probably use 4 to 5 lbs of potatoes. I'll post an update after I make this recipe. UPDATE: I made this recipe today, July 3rd. As written I found 2 lbs of potatoes just wasn't the proper ratio to the amounts of mayonnaise, eggs and bacon. I wound up using about 5 lbs of potatoes. I also added more celery, 3 ribs, 2 green onions thinly sliced, and a small green pepper, seeded and dice fine. With these additions, the 2 cups of mayonnaise and 6 eggs were the perfect amounts; although next time I would only use 1/2 lb of bacon, 1 lb was still a bit too much. I'm sure this will taste even better tomorrow, for our July 4th cook-out.

Delicious! I cubed the potatoes before boiling because I figured it would be easier to get the right consistency. I always seem to cook potatoes too long. I also only added 4 eggs because I didn't want it to be too eggy. I received many compliments and will definitely be making this again.

This is an excellent recipe! I used bacon bits and added a little mustard, too. The lady that wrote it had too much celery apparently made the same mistake I did one time--confusing one stalk of celery for a BUNCH of celery. One stalk makes approximately 1/4 cup.

This is hands down the best potato sald I have ever had! Everyone else thought so too! It was a hit! I did change some things, I used red onion and lightly sauteed the onion and celery in the bacon fat. I cut up the potatoes before cooking them and I drained the celery and onion on top of the potatoes in the strainer. I added a heaping tbs of sweet relish and spicy mustard and a dash of Italian seasoning. I only used 4 eggs and I used 1/2 regular mayo and half miracle whip. Awesome!!!

Awesome!!! Can't get enough of this - just made a 4x batch for 50! Altered ever so slightly. Cubed the potatoes, tossed in a bag with olive oil, pepper, seasoned salt, paprika, garlic powder and dill weed. Roasted on a baking stone until tender. 1/2 mayo, 1/2 sour cream as so many have so wisely recommended, 1/2 the onion but added fresh chives to it. Only needed 1/2 the bacon for my tastes - but dear hubby put a handful of the leftover bits on his one serving! Added 1/2 the sauce to the potatoes when I made it so it could blend overnight but not get soggy and then the other 1/2 the next morning to freshen it up. Will use this recipe forever more - so much better than traditional potato salad!! To all those who mentioned it's a lot of prep work - all good homemade potato salad is, but with this one at least you don't have to do all that peeling! :)

I've been looking for the ideal red skinned potato salad and I think I found it. This was straight forward, simple and delicious. I added a couple more eggs, used green onion, half mayo and half miracle whip. It's goes great with BBQ chicken!

We enjoyed this one, its a welcome change. I made it per recipe, but next time, I think I'll use green onion, and a squirt of mustard. Yummy salad! Thanks Donna!

I used Miracle whip instead of mayonnaise and it still turned out really good. It was the first time I made potato salad! Success! I will definitely make it again. However, I would layer the potatoes, bacon, and dressing before mixing. I got chunks of bacon in some spots and in others--there was none!

Here is what I did to make one large bowl (4 quart size) of potato salad. 5 pounds of red potatoes, scrubbed and diced BEFORE boiling. Boiled for about 15 min till fork tender. After boiling, drain potatoes and placed on a cookie sheet to cool. After cooled I added: 6 diced, hard boiled eggs,diced into little pieces one 2.52oz box of Oscar Meyer pre-cooked bacon (warmed in microwave to make crispy), diced 2 stalks of green onions, diced 3 celery stalks (not 3 bunches, just 3 stalks!), 2 tablespoons of prepared mustard, 1 cup of Miracle Whip, 1 cup of mayonnaise, salt and pepper. Sprinkle top of salad with paprika. It was DELISH!!!!! Everyone loved it and I'll always make it exactly this way! This served 10 people with some left over!

Okay, I think I have PERFECTED this recipe! Here are my changes: I use half mayo, half sour cream (both light), 3 eggs, 2 celery stalks, and 3 green onions. I mix this all together and then add about 3 tablespoons of mustard. After I boil the potatoes, I wait until they are cool enough to handle but still warm, and then slice them and pour about 3 tablespoons of red wine vinegar on the potatoes. I then season with salt, pepper, and about a teaspoon of dried dill. I also use turkey bacon instead of regular bacon. If you cook up turkey bacon really crisp, it will soften, but it won't be as bad as regular bacon. It stays crisper in the recipe longer. Whenever I make this, I get asked for the recipe! It's delicious!

Great! I made this recipe with a little less celery but wished I would have used more. It was wonderful. I brought it to a picnic and received many compliments.

I really wish people would stop reviewing recipes that they have completely changed. Many of these reviews are not even for this same recipe.how annoying.this recipe is fine as it is. Don't change a thing.

This is very much like my mom's key recipe without the bacon and onions. She liked it sort of bland, but I do not! I use everything in this recipe with 2 more stalks of celery (I love the cool crunch of celery). Instead of plain pepper I use the lemon-pepper seasoning by McCormick. Another switch I make is celery salt instead of regular salt. It doesn't add as much sodium but twice as much flavor!

Everyone liked this potato salad, but man, was it time consuming! And given all the work that went into it, I didn't think it stood out THAT much above other potato salads. I used half mayo and half sour cream, green onion instead of white, and added some garlic paprika dip mix that I had on hand.

Probably a little too much mayonnaise but we LOVE mayo so it didn't stop us from scarfing it all down! Absolutely delicious. I would make this for company but next time will start with a cup of mayo and add more if needed. Also, I wish I had made this the night before because the potatoes didn't have enough time to really soak up the flavors when I served it but the next day the potato salad was so much better. So if you can, make ahead of time and let it sit in the fridge overnight. YUMMY!! UPDATE: Cut the mayonnaise in half the next time I made it and it was wonderful. And we normally LOVE mayonnaise but it was just too much. This time, my husband couldn't stop eating it! He had two helpings at dinner and I caught him getting into the fridge more than once after dinner so he could scoop out a big bite-full with his finger. So yummy!

My sister thinks she makes the best potato salad in the world, and I was bound and determined to make a better one. After trying this recipe, I think I've succeeded! I was making it for a large crowd, so I doubled most of the ingredients except for the bacon (kept that at 1 lb) and the mayonnaise (3.5 cups plus 2 tbsp spicy dijon mustard). After reading some of the other reviews, I also added a few snips of dill. This potato salad was to die for!!! It is easy to make, but rather time consuming. Next time I make it, I'll cook the potatoes and eggs the night before, and just do the chopping and assembly the day I'm going to serve it. YUM!

This potato salad is the best I've ever made. There are two reason I give it 4 stars and not 5: #1.Too much mayo. I was careful to weigh the potatoes and use exact measurements so if you do this, I suggest cutting the mayo back 1/2 cup and it would be just right. #2. Be careful what you serve this with as the large amount of bacon has a strong flavor. It is DELICIOUS potato salad but it will compete with other meats. We served this salad at Christmas with ham (another salty meat), and the two meats were a little much. Next time I make this I will serve it with milder meats, or cut back a little on the bacon.

This was very nice. I have to confess however that I changed the dressing a bit.( I know... it makes me mad when people review a recipe, and change this, omit that, double that, etc, etc.) The only thing that I did that was different was to make the dressing with mayo and ranch dressing. It was very tasty. I cant tell how much of each, as I just went by taste.

One reviewer seemed irate that lots of folks were ranking this recipe 5 stars all while listing their several modifications to the recipe; to that reviewer, I say "pfffft!" If you know your flavor profiles & know what you like, GO FOR IT! I took many of the suggestions & incorporated them into what turned out to be the MOST delicious salad I have tasted. I cut 3lbs potatoes into cubes and boiled for 12 minutes. Added 1/2 cup white onion, 1 cup green onion. 3 celery stalks. 6 eggs. 1lb bacon, pan fried to VERY crispy. Dressing was 3/4 cup mayo, 3/4 sour cream with a tablespoon of creamy horse radish. Mixed together with fresh chopped dill, salt & fresh ground pepper. I will say, mix well together first & then add the salt as I did not account for the saltiness of the fried bacon. BIG FLAVOR IMMEDIATELY & BIG HIT AT THE PARTY for those who like the bolder flavor profiles. I'm still ranking this recipe a 5 star since it gave me the base for a 6 star potato salad!

My first time making potato salad with red skinned taters and after the 2 thumbs up I got from the husband, I'll be using red skinned taters from now on. I had no bacon in the house ( the world is surely ending soon) so had to leave it out and I had to add a giant squirt of mustard. Old habits die hard. This is a simple, tasty recipe. I might also add that after the taters have boiled long enough, I submerse them in cold water to stop the cooking process. This recipe is a keeper. Sorry, there's no photo. The husband inhaled the tater salad before I could get a good one.

Great recipe! I chopped the potatoes and bacon before I cooked them, made it a lot easier. I also boiled my potatoes in chicken broth. Added a little parsley for color and was good to go.

I was cooking for 18 people so I used 3 lbs of potatoes & 8 eggs & adjusted the rest of the ingredients accordingly. I used real bacon bits (about a cup) & lite mayo & I was sure to mince the eggs, onions & celery very fine. I made this the day before but didn't add the bacon until I served it. And I made a couple of additions (couple of tbps. of spicy brown mustard & about 2 tbps. of chopped fresh dill). This resulted in the perfect potato salad! At least that what's nearly 15 people told me. ;o) Almost everbody at the get-together proclaimed this the best potato salad they had ever had. I'm throwing out all my other potato salad recipes!!!!

after following the directions and ingredients as the recipe stated, i changed a few things to my liking. first, the potatoes need to boil for at least 20 minutes, otherwise they are still too raw. i like a lot of eggs in my potato salad, so i actually doubled those. i would also reduce the amount of onions a 1/4 cup and instead of chopped celery I would use a tbsp of celery seed. i ended up using light mayonnaise and more than the recipe calls for. i also used a little miracle whip too. i was surprised it didn't call for any mustard and like this recipe better with 1 tbsp of dijon mustard added. finally, add a dash or two of paprika, garnish with sliced eggs and paprika, and its perfect. this was a good starter recipe for me and i think the red potatoes are key to the classic potato salad taste.

great recipe.

MY FAVORITE... and a HUGE hit at the BBQ. I will definitely be making this again... and again. Instead of onions, I did use scallions. Don't forget to salt/pepper. YUM YUM YUM... Thanks for sharing.

Oh man, was this potato salad yummy! I made it on the 4th of July for 8 guests, and I should have doubled the recipe. There were no leftovers, and I was really hoping for some! I did make a few changes suggested by the other reviewers. I used just 3/4 of a pound of bacon, and just 1 1/2 cups of mayo. I substituted green onions, and added a dollop of mustard, as well as a tablespoon of pickle juice. I also cut my potatoes into bite-sized pieces before cooking them, and cut the boiling time down to 12 minutes. I will definitely be making this again.

We love this potato salad. To make it more personal, I like to add in chopped green onion, a little hot sauce, dijon mustard, maybe a little chopped chives and sometimes I'll use half mayonnaise/half sour cream. If I have it, this is also good with shredded sharp cheddar cheese. This gets better the longer it sets, so make it early in the am before your potluck/family dinner.

Family enjoyed this potato salad. I did omit the celery, since none of us care for it. I added diced dill pickles instead to keep with the green color and crunch. We loved the addition of the pickles. This was a great side to our turkey burgers and was very easy to make not having to peel the potatoes.

I liked these, but thought that the mayo was a bit overpowering. I will take another reviewer's advice with 1/2 sour cream and 1/2 mayo. I loved the bacon with the potatoes...the crunch was just the right touch and flavor. Great recipe, thanks for the post.

Excellent! I believe that using just mayonnaise, as in the recipe, is the best way to make this. I made mine with Golden potatoes. (They're my favorite.) And as many a cook will tell you, the secret to great potato salad is cooking the potatoes whole and skins on, then chopping. They have a much creamier texture! Also, my hint on cooking the bacon is to cut it into cubes before cooking. Much easier. Way to go Donna! Incredible recipe! p.s. My very picky boyfriend called this (along with Baked Slow Cooker Chicken Recipe) the best meal he's had in a VERY long time!!

How bland! Sorry but my tastebuds and the tastebuds of my friends and family were not happy about this one at all....until I added mustard, more mayo and a wee bit of vinegar.

I'm asked to bring this salad to a lot of get-togethers! Not too much bacon, perfect! I also sauteed the onions in olive oil to take some of the kick out of them.

although I did not use red potatoes- this recipe was NOT the best, and it DID lack in a LOT of ways... good BASE... but not much more. to start- making it easier is to chop the potatoes into chunks and then boil. definitely cool... CRUCIAL! the eggs were on par, but I already had some boiled. BUT... THE EGG COUNT IS TOOOO MUCH! even making half the recipe- TOO MANY EGGS! Start with 1-3 and add more as needed. I would also recommend adding the rest of the 'dressing/seasoning' ingredients as needed. the full amount of some is terribly overpowering! there is also NO paprika mentioned... a TRUE potato salad has paprika... AND MUSTARD. add in a little bit of chopped green onion for a kick, but this is just a standard recipe that lacks what a REAL potato salad with what ensures people say, "WOW- THAT WAS GOOD!" I added a bit of mustard, a touch of garlic powder, a small bit of diced sweet(or dill) pickles, less egg, less mayo, more pepper, some paprika and a bit of shredded carrot & pimentos, diced. if you want it simple- skip the garnish and just add the mayo, mustard & seasonings to desired taste. add extra garnish for a kick. but this is NOT a 5 star... this needs work and not just the basic ingredients. sorry. I had to modify this to meet expectations. the recipe, as written, is the equality of less than store-bought value.

This tasted great when I made it, but I only gave it 3 stars because it has some obvious flaws. 2 cups of mayonnaise would have been disgusting. I only put 1 and it was plenty moist. The other problem was that I tasted too much onion. I only put about 3/4 an onion and also added some green onion. I would probably back off on the amount of hard-boiled eggs in the recipe too.

This is an excellent concoction. I'm giving it 4 stars because when I followed Debbie2's advice, substituting Miracle Whip and sour cream for mayo, it was more amazing! The proportion was 1.5:1. I think celery has an aftertaste and didn't use that. Used finely diced sweet onion. Separated the yolks from the white when the eggs were chopped. I made the dressing mixture in a separate bowl. Whisked the egg yolks, salt and pepper with the dressing. Then gently mixed the dressing into the bowl of dry ingredients.

Made it as written. Everyone loved it and asked for the recipe. Some even took lrftovers home with them. Thanks for sharing.

If I could give this more than 5 stars I would! This is the best potatoe salad I've ever had. Even better the 2nd and 3rd days. It takes a while though to make, and I cook my potatoes longer than the recipe states - I'm very picky about my potatoes being done. My husband begs me for this about once a week. YUM!!

Thanks, I did a variation on this recipe, and it turned out great. Thanks for the base recipe. Cheers!

great base recipe! I substituted half of the mayonnaise with sour cream and added some dill seed. Turned out amazing!

This is an amazing recipe. After reading some of the reviews that it was a little bland i was a little worried so I followed the recipe exactly except for cutting down the mayo by 1/2 cup and did use fresh bacon and not bacon bits. I feel the real bacon (a little bacon grease) is what gives this recipe the perfection it needs. Make sure you refrigerate the salad so all the ingredients can marry. I wish there was a 6+ star rating. I will definitely keep this recipe for years to come. Thank you Donna, you posted a recipe that will be passed down to my daughter in the years to come.

LOVED THIS! I made this for a party where there were 3 other potato salads. Everyone asked who made mine, they loved it! Thank you!

this is the greatest ever!!!!! I will continue to make this and will share it with my friends...............THANK YOU!!!!

The potato salad was good, but is one that needs to be made the day it is served if not the bacon gets soft.

I made this by accident....I had made an egg salad from this site with too much mustard so I found this recipe and all I had to do was add the potatoes. It's delicious! :)

This is a wonderful potato salad recipe. I used 1/2 mayo and 1/2 sour cream, but otherwise followed the recipe. It was a hit at a large picnic!

Made this recipe several times with all rave reviews from friends and family. It's a 5 star as written. I've added a pound more potatoes to stretch and would still rate a 5! Only change is I add 1 Tbsp of mustard to the mayo.

Used a red onion; this my new go to recipe for potato salad.

Made how stated, except added one-package dry ranch dressing mix and a little milk to the mayo to thin it out, and added scallions in stead of just plain ol' onion. Yummy!

Great recipe!!! Huge hit at my picnic yesterday. My husband hates potato salad and loved this:-)

Yum! We really enjoyed the mix of ingredients used and was a great change of pace from my regular mustard potato salad with pickles. Thanks!

I had no idea making pot salad was so easy! I cut the potatoes before cooking- they cook evenly & faster. I like onions & bacon, but will use less next time.

I have been making this salad for about 2 years. It is the best recipe. It is better than a traditional potato salad. I added some yellow mustard and green onions. Also, I cook and dice the potatoes, add salt and pepper and let set in the refrigerator over night. Thnak you for sharing with us.

We made this for the Super Bowl to serve along with ribs, and it came out great. I used a red onion just because that's our personal preference and added a tiny bit of yellow mustard too. We loved it and will definitely make this one again. The bacon is a great touch!

Delicious! Exactly what potato salad should taste like and better! This recipe is a keeper! Simple and perfect!

If I could I would add 20 more stars. This is the best!!!!! I have been making this since 04 and have been asked by family n friends to never make any other potato salad but this one. Sorry for just now rating it. Wouldnt change a thing. Its AWESOME!!!

This recipe is great, I always get compliments on it and am asked to make it for family gatherings (and I don't even like potato salad, so I wouldn't know if it tasted good or not!). The only changes I've made are to chop up the potatoes before cooking them, and to use 1/2 sour cream and 1/2 mayonnaise. Thanks for submitting it!

very much like my own and very adaptable. if you dont want the calories etc then use bacos or turkey bacon & fat free sour cream or greek yogurt with a low fat mayo. honest you get the same results. I sometimes use feta cheese in mine. it all depends how your family made it whether you add the pickle relish or not. I love mine just like the recipes reads. thanks for sharing.

Great recipe!! The one thing I would recommend is a seasoning by McCormicks called Salad Supreme. 2 to 3 tablespoons will give an amazing flavor to an already great recipe!!

I made this a couple of times this summer and it was great!! I will only use this recipe for potato salad from now on.

Easy to make and oh so delicious! My future mother in law loves this potato salad! Every time I make this I honestly make a double batch so that we have some leftovers. The review about the bacon not getting soggy (if you crisp it well) is true! I use to make the classic potato salad but this is all I make now!

Hands down, this is THE best potato salad that I have ever eaten! The texture is perfect when you follow the instructions exactly. The potatoes stay firm, the eggs are in just the right amount and the bacon ... well the bacon just takes it over the top! No need to serve with meat. It's complete as is. I can no longer eat plain old potato salad. This has ruined us for anything but.

Very Good Potato Salad as is. The secnd time around I had no bacon in the house so made it without - requires more salt when bacon is left out but still very yummy. I always make my potato salads 1-2 days prior to serving as the flavors meld and become more tasty! Thank!

WOW WEE!! This is so delicious, I cannot even begin to tell you. I made it last night for a bbq dinner tonight, and I cannot keep from going to the fridge to grab just one more bite. I think what really makes it is the bacon. I did add a little bit of mustard, and used the new olive oil mayo to cut a bit of fat out of it. Absolutely fabulous. I will not use another recipe ever!!

My best friend, my husband, and I all agree this is the best potato salad any of us have ever had!!! I could eat this stuff by the truck load, so addicting. I followed the recipe almost exact, making sure the bacon was extra extra crispy and crunchy. My only additions were to do about one part sour cream and two parts mayo, about 2 tsp dijon mustard, and about 2 tsp red wine vinegar. It was so so soooo yummy.

Good Base Potato Salad. Did not have much flavor with the recipe as listed. So I Added 1 C. Sour Cream, 1 C. Hellmans, Added Bunch of Green Onion Chopped, Dried Dill, Mustard and Relish to taste. I also used turkey bacon extra crispy. In place of regular bacon. With those changes the recipe is flavorful and delicious.

My grandma taught me how to make this potato salad. SOOO good! I use a sweet vidalia onion and saute it in the bacon grease with a few teaspoons of vinegar. Mix it all together and eat some while the potatoes are still warm. YUMMY!!

My moms potato salad used to be my favorite but now this one is.I add a little mustard to the mayo and use green onions and fresh dill.Excellent!Thank you

I love this recipe!! I served it at a pig roast, and every one loved it. The only change I made was to the onions. I don't enjoy raw onions, so I sauteed them in some of the remaining bacon fat before adding them to the salad. Not at all healthy, but deliscious!!

For sure a 5! We had stop-in guests at our house and I happened to have made the potato salad because someone had just given me a lot of small red potatoes. The gentleman said that this is probably the best potato salad I've ever tasted! I did add two tablespoons of Ranch Dressing and used one less cup of mayonaisse (I use Miracle Whip) 1 tsp of vinegar and 1 tsp of sugar. Everyone took more than one helping.I did not use onion and used an extra stalk of celery and some chopped green peppers I had on hand.With the small red potatoes, I did not even have to cut them up, just chopped them when they were done cooking.

Very good. I cut back on the mayo and added sour cream instead of all the mayo. Everyone loved it! Even all of my boys!!!

yummy!!! we were looking for a warm potato salad and i served this one warm , was ok. the next day i had it for lunch--OH MY GOSH, YUM!! i guess the flavors had to meld or something but this was the best potato salad ever.

fav potato salad. making it again right now :D everyone raves about it!

I didn't add 2 cups of mayo, I used about 1/2 cup of mayo and some sour cream, lightly coated, the flavor comes through when it isn't heavily sauced.

Wow! This was a huge hit at my friends' cookout. I thought we had twice as much as we needed but there was only scoop left at the end! I added paprika and cayenne pepper, definitely think it needs that. I thought it might have had one too many eggs but several people said the amount of eggs was perfect. Yum, will definitely make this again.

Waaaaaay too much mayo. It was gross. I am rating this recipe "as is".

Loved this recipe. I didn't add the celery but instead added a few chopped dill pickles. I also diced the potatoes before cooking to speed up the process. Added a small amount of yellow mustard to give it alittle tange that my family likes. Everyone loved the bacon in the salad. The bacon does get soggy the next day but the salad was still great!!

Very tasty, and simple to make. I used green onions. Perfect 4th of July side dish! Tanks for sharing.

Very oniony, but otherwise amazing! I just think the next time I do it I will use one half of an onion and then substitute with a little more celery. EDIT: Added one tablespoon of spicy mustard, an extra pound of potatoes, replaced one cup of mayo for sour cream and also added a dash of paprika, garlic powder, and onion powder.

My family and friends LOVE this potato salad it is AMAZING

Way too much mayo, it actually upset my stomach when I tried a cup. Maybe needed more potatoes, and pickles or something. The mayo was just too overpowering for me.

Tripled this recipe for a party yesterday. Great success. Changes based on reviews: used a bunch of green onions in lieu of the onion, tripled the celery and added spicy mustard. Prepared the day before, sliced and fried the bacon as well, but did not combine until one hour before the event. In the future I will also reduce the amount of mayo.

This was a great potato salad. Got rave reviews and was all gone at the last party I served it. The only changes I made were to use 3 pounds of potato and I add some chopped spring onions. Definitely a keeper.

Very Good Potato Salad as is. The secnd time around I had no bacon in the house so made it without - requires more salt when bacon is left out but still very yummy. I always make my potato salads 1-2 days prior to serving as the flavors meld and become more tasty! Thank!

This was a big hit at my daughter's birthday party. Next time I think I'll add some mustard.

This recipe is fantastic. This was my first time making potato salad and all my guests raved about it and everyone wanted copies of the recipe. In accordance with other reviewers, I used 1 cup mayo and 1 cup sour cream. I also added some garlic powder. I used the real bacon bits you buy at the store and that was a big time saver. I will definitely be making this again.

This is probably the best potato salad I have ever tasted. Even my mother loved it and she's super picky!

Based on taste, this recipe is 5 stars - but it is labor-intensive! I did the 1 cup mayo & 1 cup sour cream mix, and I also used green onions vs. a regular white one. Put in a little dill, celery salt and white pepper as well. The taste is really fantastic, and will likely be the only recipe I'll ever use in the future. Thanks for such a good recipe!

My husband and I thought this was the best potato salad. I used 5 eggs instead of 6. I used Hellmann's low fat mayo and only used 1 1/2 cups, which was plenty. I also used a little less bacon because my daughter and her friend ate a few slices before I put it in the salad. Make this a day ahead of time.

This was really good - I used all the ingredients, but in slightly different amounts. I did use half Duke's mayo and half sour cream (and not nearly 2 cups total). I made it the night before our party and crumbled bacon on it right before serving.

I've been making a potato salad similar to this for the last 50 years, it was my mom's recipe. I add a shredded carrot for color and a small breen bell peper, chopped, for flavor. I never had soggy bacon ever. For the sauce I use spicy mustard, worcestshire sauce a splash of hot sauce, a tablespoon of fresh lemon juice and about a 1/2 cup of milk, salt and pepper and mayo, of course. I incorporate the eggs and onion (it cuts the sharpness of the onion that way) into the dressing and mix it all together in a blender. Its always been a favorite and I get request to make it for family gatherings and I get lots of requests for the recipe.

Girls declared it the best ever!

I love this! The bacon is a neat touch that everyone likes. I get requests for this dish. My mom likes marinated potatoes in her salad, so once I let the potatoes sit in Italian dressing over night then followed the rest of the recipe and that was good too. THANKS!!!

I found this to be a disapointment. I read the reviews and thought it was going to be great. Everyone i had over for dinner did not like it. It has way too much celery. Sorry, won't be making this again.

This was a huge hit when we last entertained! 4 people devoured the whole batch within 2 days! I diced the potatoes before boiling, used BACOS instead of bacon, used 1/2 miracle whip, 1/2 light sourcream as others said, green onions, and then I let my dog eat the egg yolks and only added diced egg whites! Hard to believe that you can have an excellent tasting, nearly cholesterol free potato salad! Hats off to an excellent recipe that is already being requested again!

This was a pretty good recipe. I added a few of my own ingredients like mustard and banana peppers to get more of a tangy taste but overall it was very tasty.

I used three pounds of potatos instead of two and two cups of mayo would have made potato mayo soup. Maybe I'm just not used to soupy mayonaisie potato salad, BUT the bacon redeemed it.

I gave this 3 stars AS WRITTEN -- too much mayo & celery -- but with some modification, I think it can become the pot salad I've been looking to replicate. The changes I made to this recipe and ended up with a pretty good salad (hubby loved it!): no eggs (Hate 'em!), 1/2mayo-1/2sour cream, some fresh dill, and about a teaspoon white wine vinegar (this is the KEY!) Next time I'll use even less mayo, more sour cream, less celery, and absolutely the vinegar -- it lighten and livens up a too rich pot salad.