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Australian-Style Potato Salad with Bacon

Australian-style potato salad with bacon features creamy dressing with vinegar and sugar for a tangy finish. Boil-and-toss potatoes, then chill for 2 hours so the flavors set up for 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: 515
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and bacon
  • 3 lb potatoes peeled and cubed
  • 8 slices bacon cooked and crumbled
Creamy sweet-tang dressing
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Fresh mix-ins
  • 0.5 cup celery diced
  • 0.25 cup green onions sliced

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring water in a Dutch oven to a boil, add the potatoes, and cook at 100°C until tender, about 10–15 minutes. Visual cue: potatoes should offer no resistance when pierced with a fork.
  2. Drain the potatoes and let them cool to room temperature. Visual cue: cubes should stop steaming and feel firm, not mushy.
Make the creamy dressing
  1. Mix mayonnaise, sour cream, white vinegar, sugar, salt, and pepper in a bowl until smooth. Visual cue: dressing should look glossy and evenly pale.
Assemble and chill
  1. Combine cooled potatoes, bacon, celery, and green onions in a bowl. Visual cue: ingredients should be evenly distributed throughout the potato cubes.
  2. Pour the dressing over the potato mixture and toss well to coat every piece. Visual cue: the mixture should look creamy with no dry patches.
  3. Refrigerate the potato salad for 2 hours before serving. Visual cue: it should look thicker and cohesive after chilling.

Notes

For the creamiest texture, cool the potatoes completely before mixing—warm potatoes can thin the dressing and make it look runny. Store covered in the refrigerator for up to 3 days; the salad does not freeze well due to texture changes in the mayonnaise base. Dietary swap: for a lighter version, replace half the mayonnaise with Greek yogurt while keeping the sour cream.