Potato Salad

Homemade potato salad recipe with crispy bacon, pickles, and tossed in a creamy mayo dressing.

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potato salad


Rose made this potato salad recipe on Face book the other day and it was so yummy. The potato salad is easy to make, but the key is making a tangy and creamy mayonnaise dressing.

Make sure to check out my low carb version of this salad made with cauliflower.

How To Make Potato Salad

Start off by peeling the potatoes and putting them in a pot of salted cold water. Rose used yukon gold potatoes for this recipe. You want to start the potatoes in cold water then put the heat on high. Once the water boils, it should take about 25 minutes. If you put the potatoes in boiling water they will cook unevenly.

In the meantime, chop tow pieces of bacon and cook them in a pan until crispy. The combo of salt bacon, sour pickles, and creamy potatoes is perfect.

To Make the dressing, add the avocado oil mayonnaise to a bowl along with lemon juice, stone ground mustard, salt, and pepper.

Chop the potatoes and add them to a large bowl and pour the dressing over. It’s good to do this while the potatoes are warm so they soak up the dressing. Potato salad will keep in the fridge for 4 days.

Check out more of our recipes:


potato salad

Creamy Olivier Potato Salad

Course: lunch
Keyword: french salad, olivier salad, potato salad, russian salad, salad
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Bobby Parrish

Homemade potato salad loaded with ham, pickles, carrots, and tossed in a tangy and creamy dressing.



  • 2 pounds yellow potatoes
  • 1 cup frozen peas
  • 2 large carrots
  • 6 eggs hard boiled
  • 4 pickles
  • 4 ounces ham
  • 3 tablespoons fresh parsley, dill, or chives chopped
  • ¾ cup mayonnaise
  • 1 tablespoon Lemon juice
  • 1 teaspoon stone ground mustard
  • 1.5 teaspoons capers chopped
  • Salt & pepper


  1. Peel the potatoes and boil in salted water until cooked through. Roughly chop and add to a large bowl. Boil the eggs for 9 minutes, drain, run under cold water for a few minutes then peel. Chop eggs and place in bowl with potatoes. Peel and cube the carrots, boil for a few minutes then add the peas and cook 1 minute more. Drain and add to the other veggies. Finely chop the pickles and add it to the bowl. Chop the ham and add that to the bowl also. Add 1/2 teaspoon of salt, a few cracks of pepper, mix and set aside.

  2. Make the dressing by adding the mayo, mustard, lemon juice, capers, 1/4 teaspoon salt, few cracks of pepper to a bowl. Mix well and check for seasoning

  3. Add the dressing to the veggies and mix well. Fold in the chopped herbs and enjoy. Salad will keep in the fridge for 3 days.

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