This light Creamy Easy Potato Salad Recipe is one of the best I’ve ever tasted! A simple healthy potato salad filled with bacon, hardboiled eggs, fresh chives and a creamy mustard sauce made with greek yogurt – the perfect side dish for those summer bbq parties!
Creamy Easy Potato Salad
Y’all tomorrow is July 4th. Are you ready? I know I am. I’ve got all my sides, mains, desserts and cocktails ready to go. All I have to do is buy some fireworks and apply some sunscreen … haha… because we’ll be out by the pool all day!
On a side note, how they heck are we already a month into summer! It’s crazy! I guess time flies when you’re having fun, and we definitely have been. I just got back from Mexico celebrating my husbands 40th and in like 10 days we leave for Florida with the kids.
I can’t wait for that trip though, it will be our first all together family trip without bringing the parents or meeting family in a long time! (and the 1st with maddie!)
Ok, let’s get to the goods shall we? Food! Today’s recipe is an old one that I updated slightly and then also gave the photos a facelift. Everyone needs to have a go to classic potato salad recipe on hand, and I guarantee this will be yours!
How to make Potato Salad?
- Place diced potatoes in a large pot, completely cover potatoes with water. Bring to a boil.
- Let potatoes cook for 10-15 minutes, until fork tender.
- Drain potatoes and let sit.
- In the meantime, to a small bowl add stone ground mustard, dijon mustard, greek yogurt, lemon juice, thyme, honey, salt, and pepper. Whisk until smooth.
- Add potatoes to a large bowl along with diced hard boiled eggs, diced bacon, chives, and creamy mustard sauce.
- Gently toss potato salad until everything is coated with sauce.
- Serve!
Can you make Potato Salad the day before?
Yes you can definitely make it a day ahead of time. When using a creamy based sauce it is best to dry the potatoes when they are completely cooled. This will keep the potato salad creamy instead of drying out.
How long will Potato Salad last?
If stored in an air tight container in the refrigerator, potato salad will last up to 3-4 days. The key is not letting it sit out on the counter or in the heat if it is a mayo or yogurt based sauce.
The days of potato salad that are drenched in mayo are long gone. A new era has arrived! The era of greek yogurt and mustard! Oh my gosh you guys. I love a good mayo based potato salad, but this mustard potato salad is my absolute favorite!
In this Easy Potato Salad I kept the same base ingredients my mom always used hard boiled eggs, chives and bacon! Then I added in a little bit of greek yogurt instead of mayo to save on the calories as well as fresh thyme, mustard, lemon juice and a little honey to balance out the flavors. The Creamy Mustard Sauce will blow your mind, I’m straight up addicted and you’ll love the two different kinds of mustards I use. What I love about this salad is the sauce is the star of the show but its not drowning the potatoes, it just a light coating to give you the taste you love!
This recipe makes a huge portion so you could totally cut it in half if you’re serving it to just family but I think a recipe like this is meant to be eaten with a large group of family and friends gathered round! I hope you makes an appearance at your summer parties, especially on the 4th of July!
Bon Appetit friends!
What goes with Potato Salad?
- Wisconsin Beer Brats
- The Ultimate Fall of the Bone BBQ Baby Back Ribs
- Light Broccoli Salad
- The BEST Summer Fruit Salad
- Keto Bacon Cheeseburger Recipe
Creamy Easy Potato Salad with Bacon
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 8 cups (20 servings) 1x
- Category: Side Dishes, Gluten Free, 30 Minute Meal, Holiday, Patriotic Recipes
- Method: Stovetop
- Cuisine: American
Description
One of the best potato salad recipes I’ve ever made! An easy potato salad with bacon, hardboiled eggs and a creamy homemade mustard sauce.
Ingredients
- 3.5– 4 lbs of yukon potatoes, cut into 1/4” thick cubes
- 5 hard boiled eggs, sliced or diced
- 5 strips of bacon, diced
- 1/3 cup of chives, diced
Creamy Mustard Sauce:
- 2 tablespoons of fresh thyme, diced
- 1/2 cup of stone ground mustard
- 1/2 cup dijon mustard
- 1/3 cup of plain greek yogurt
- 2 tablespoons of lemon juice
- 2 tablespoons of honey
- salt & pepper to taste
Instructions
- Bring a skillet to medium high heat, add diced bacon and cook until crispy. About 4-5 minutes, stirring occasionally.
- Remove bacon from pan and place on a place with paper towel to soak up the grease. Set aside.
- Place diced potatoes in a large pot, completely cover potatoes with water. Place on medium high burner, bring to a boil.
- Let potatoes cook for 10-15 minutes, until fork tender. (meaning you can poke potatoes with a fork because they are tender)
- Drain potatoes and let sit.
- In the meantime, to a small bowl add stone ground mustard, dijon mustard, greek yogurt, lemon juice, thyme, honey, salt, and pepper. Whisk until smooth.
- Add potatoes to a large bowl along with hard boiled eggs, bacon, chives, and creamy thyme mustard sauce.
- Gently toss potato salad until everything is coated with sauce.
- Serve!
Nutrition
- Serving Size: 1/2 cup
- Calories: 103
- Sugar: 3 g
- Sodium: 106 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
