The Best Southern Potato Salad with Bacon & Sundried Tomatoes
A bold Southern potato salad recipe with bacon and sun-dried tomatoes. Perfect for cookouts, family dinners, and food lovers!
A bold Southern potato salad recipe with bacon and sun-dried tomatoes. Perfect for cookouts, family dinners, and food lovers!
In the South, potato salad isn’t just a side dish, it’s a statement. People have strong opinions: mustard or no mustard, eggs or egg-free, dill relish or sweet. One wrong move, and you’re risking side-eye at the cookout. So when I decided to remix this Southern classic with a bold, non-traditional twist, I had to check in with myself first. Was I really about to mess with tradition? Yes, and I’m glad I did. This version brings together crispy bacon and sun-dried tomatoes for a flavor-packed potato salad that still feels nostalgic, but with a serious upgrade. Keep reading for the full recipe—and don’t forget to watch the video tutorial here!
What is Potato Salad and Why Is It So Sacred?
Like many Southern “salads,” potato salad is more about comfort and flavor than greens. It starts with tender potatoes and mayonnaise, then builds in highly specific ingredients passed down through generations. While potato salad traces its roots to 16th-century Europe, the creamy, mayo-based style became popular in the U.S. in the early 1900s. It holds deep cultural significance in Black communities, where African Americans, introduced to the dish through German immigrants in the South, adapted and elevated it into a staple at every family gathering. It’s more than a dish; it’s a legacy. And if you know, you know: someone’s always asking, “Who made the potato salad?”, so if you’re making it, you better come correct!
What Is The Best Way To Make Potato Salad?
The best potato salad, whether creamy or vinegar-based, comes down to balance. A mix of salty, sweet, tangy, and umami flavors keeps every bite interesting and crowd-approved. One essential tip? Let your boiled potatoes fully drain and cool before mixing. Excess water can make your salad watery, which is an instant no. And don’t forget to season each layer; potatoes need flavor love at every stage, not just at the end.
TIPS FOR MAKING POTATO SALAD
• Choose the right potato! Use a waxy potato like Yukon Gold or Red Potatoes for Potatoes that hold shape and keep their texture
• Drain and cool your potatoes. Allow potatoes to fully drain and slightly cool before combining with dressing to avoid watery potato salad that’s still flavorful.
• Salt your water like pasta. Potatoes will absorb the flavor of the cooking liquid. Give them a headstart before tossing with dressing.
• Make a bold base! Don’t be afraid to season your dressing and allow it to sit for 20 mins to taste before combining with potatoes. For This Recipe, reserve a little of the bacon grease to add to your dressing for a boost of flavor!
FREQUENTLY ASKED QUESTIONS
What kind of potatoes are best for potato salad?
Answer: Waxy potatoes like Yukon Golds or red potatoes hold their shape and texture best.)
How long should you boil potatoes for potato salad?
Answer: Typically 10–15 minutes, until fork-tender but not mushy.
Should you let potatoes cool before making potato salad?
Answer: Yes – slightly cooled or room temperature potatoes help ingredients mix better without making the salad watery. Warm potatoes absorb more flavor than completely cooled.
How do you keep potato salad from getting watery?
Answer: Drain potatoes well and let them cool before mixing with mayo and other ingredients.
How far in advance can you make potato salad?
Answer: You can make the dressing for potato salad up to a week in advance. Then, simply mix with cooked, drained, and cooled potatoes.
Bold Flavors Belong On Your Table And Your Timeline!
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Southern Potato Salad with Bacon and Sun-Dried Tomatoes
Ingredients
- 2.5 pounds Yukon Gold potatoes
- 1-1 1/2 cups Duke’s Mayonnaise
- 2 tablespoons Duke’s Brown Sugar Bourbon Mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 celery stalks diced
- 1/2 cup yellow onion dice
- 3-4 tbsp chopped sun dried tomatoes
- 1 tsp bacon grease
- Salt and pepper to taste
- 1 cup crispy crumbled bacon
- 2-3 hard boiled eggs peeled and chopped, if desired
Instructions
- Peel and dice your potatoes to your desired size. Add potatoes to a large pot with cold water until the water is about an inch or two over the potatoes. Add salt to season the water and boil until potatoes are just about fork tender. Drain and allow to cool until warm, but not cold.
- Mix together Duke’s Mayonnaise, Duke’s Brown Sugar Bourbon Mustard and remaining ingredients except eggs and bacon. Mix until thoroughly combined.
- Taste and adjust for any seasonings. Place in the fridge and allow flavors to meld for at least 20 mins. This can be done a day in advance.
- When ready to assemble, combine sauce with potatoes and eggs if using. Mix until all potatoes are coated, smashing a few in the process for texture.
- Top with crispy, crumbled bacon, dill and paprika, if desired, and enjoy!
