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Australian-Style Potato Salad with Bacon

Aussie salad style potato salad with bacon and a creamy sweet tang dressing. Cubed potatoes get boiled until tender, then tossed with bacon, celery, and green onions for a BBQ side that chills into a rich, cohesive texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Australian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 3 lb potatoes Peeled and cubed
bacon
  • 8 bacon slices Cooked and crumbled
mayonnaise
  • 1 cup mayonnaise
sour cream
  • 0.25 cup sour cream
white vinegar
  • 2 tbsp white vinegar
sugar
  • 1 tbsp sugar
celery
  • 0.5 cup celery Diced
green onions
  • 0.25 cup green onions Sliced
salt and pepper
  • 1 salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil the peeled and cubed potatoes in rapidly simmering water at 100°C until tender, about 10-15 minutes. Drain thoroughly and cool to room temperature so the dressing clings instead of getting runny.
Make the creamy sweet dressing
  1. Mix mayonnaise, sour cream, white vinegar, sugar, salt, and pepper until smooth at room temperature. Taste and adjust salt and pepper as needed, then keep the dressing ready for tossing.
Assemble and chill
  1. Combine the cooled potatoes, cooked and crumbled bacon, diced celery, and sliced green onions in one mixture. Toss gently to distribute the mix evenly without breaking the potato cubes.
  2. Pour the creamy dressing over the potato mixture and toss well to coat every surface. Scrape the bottom so no dry pockets of potato remain.
  3. Refrigerate for 2 hours to let the flavors meld and the salad set into a creamy texture. Cover and chill at 4°C for best results before serving.

Notes

Pro tip: cool the potatoes fully before mixing so the mayonnaise-based dressing stays thick and creamy. Refrigerate in a covered container for up to 3 days; this freezes poorly due to mayonnaise texture. For a lighter option, use light mayonnaise or a Greek-yogurt blend in place of some mayo while keeping the sour cream for tang.