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Australian-Style Potato Salad with Bacon

Aussie salad with bacon and creamy dressing: tender boiled potatoes tossed with crumbled bacon, celery, and green onions. Finished by chilling for a thick, tangy, sweet flavor that holds up as a BBQ side.
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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
  

Potatoes
  • 3 lb potatoes
Bacon
  • 8 bacon slices, cooked and crumbled
Creamy dressing
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 0.25 salt and pepper to taste
Vegetables
  • 0.5 cup celery diced
  • 0.25 cup green onions sliced
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a pot of water to a boil, then cook the potatoes at a steady boil for 10–15 minutes until tender. Visual cue: a knife slides in easily with little resistance.
  2. Drain the potatoes in a colander and let them cool to room temperature for 10 minutes. Visual cue: the cubes look dry on the surface and aren’t steaming.
Make creamy dressing
  1. In a bowl, mix mayonnaise, sour cream, white vinegar, and sugar until smooth. Visual cue: the dressing looks creamy and evenly blended.
  2. Season the dressing with salt and pepper to taste, stirring to dissolve. Visual cue: tiny specks of seasoning disappear into the sauce.
Assemble the salad
  1. In a large bowl, combine the cooled potatoes, crumbled bacon, diced celery, and sliced green onions. Visual cue: bacon pieces are evenly distributed throughout.
  2. Pour the dressing over the potato mixture and toss well until every cube is coated. Visual cue: the salad looks glossy and creamy with no dry patches.
Chill before serving
  1. Refrigerate the salad for 2 hours before serving. Visual cue: it firms up slightly and the flavors taste more cohesive.

Notes

For the best texture, cool the potatoes fully before mixing so the dressing stays thick and creamy. Store covered in the refrigerator up to 3–4 days; freezer is not recommended due to texture changes. For a lighter option, use light mayonnaise (and keep sour cream) to reduce calories without changing the method.