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Australian-Style Potato Salad with Bacon

Australian-style potato salad with bacon is a creamy BBQ side made by cubing and boiling potatoes, then chilling them until firm. Tossed with crumbled bacon, diced celery, and sliced green onions in a tangy sweet mayo dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Australian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb potatoes
  • 8 bacon Cook until crisp and crumble.
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 0.5 cup celery Dice into small pieces.
  • 0.25 cup green onions Slice thin.
  • 0.5 tsp salt Use to taste.
  • 0.5 tsp pepper Use to taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add cubed potatoes and boil until tender, about 10-15 minutes, keeping the water at a steady simmer. The potatoes should offer little resistance when pierced with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool until no longer steaming, about 10-15 minutes. You’re looking for room-temperature potatoes so the dressing doesn’t turn runny.
Make the creamy sweet dressing
  1. In a bowl, mix mayonnaise, sour cream, white vinegar, sugar, salt, and pepper until smooth, about 1-2 minutes. The dressing should look glossy and evenly tinted.
Assemble and chill
  1. Add cooled potatoes, crumbled bacon, diced celery, and sliced green onions to a large bowl and toss to distribute evenly. You should see bacon and vegetables throughout the potato cubes.
  2. Pour the dressing over the potato mixture and toss well until everything is coated, 1-2 minutes. The salad should look creamy and cling to the potatoes.
  3. Cover and refrigerate for 2 hours. Chill until cold and set, and serve with the dressing holding its thickness.

Notes

For best texture, cool the boiled potatoes until they stop steaming before mixing so the mayo dressing stays thick. Refrigerate in a sealed container for up to 4 days; freeze not recommended. For a lighter option, replace half the mayonnaise with additional sour cream (or Greek yogurt) to keep it creamy with less richness.