Ingredients
Equipment
Method
Boil, drain, and cool potatoes
- Bring a Dutch oven of water to a boil, then add the cubed potatoes and cook until tender, about 10–15 minutes. The potatoes should be easily pierced with a fork.
- Drain the potatoes in a colander, then spread them on a sheet pan to cool. Let them cool to room temperature so the dressing stays creamy.
Make the creamy dressing
- In a bowl, mix mayonnaise, sour cream, white vinegar, sugar, salt, and pepper until smooth. Stir until the dressing looks glossy and evenly combined.
Combine and chill
- In a large bowl, combine cooled potatoes, crumbled bacon, diced celery, and sliced green onions. Toss gently so everything is evenly distributed.
- Pour the dressing over the potato mixture and toss well until the potatoes are coated. Make sure no dry potato pieces remain.
- Refrigerate for 2 hours before serving. Cover the bowl to prevent the salad from drying out.
Notes
For the creamiest texture, cool the potatoes fully before mixing so mayonnaise doesn’t loosen. Store covered in the refrigerator up to 3 days; freeze is not recommended because the potatoes and dressing can break. For a lighter option, use light mayonnaise and Greek yogurt in place of part of the mayonnaise for a similar tang.