Creamy Potato Salad with Crispy Bacon
This hearty potato salad is everything a classic should be — tender warm potatoes coated in a silky homemade lemon cream sauce, topped with golden crispy bacon. It comes together in just minutes but feels indulgent and elegant, with fresh herbs adding just the right brightness to every bite.
🛒 Ingredients
4 servings
- 800g waxy potatoes (such as Charlotte or Fingerling)
- 200g thick-cut bacon slices
- 1 medium red onion
- 3 tablespoons good-quality mayonnaise
- 3 tablespoons thick sour cream or crème fraîche
- 1 tablespoon fresh lemon juice
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- ½ bunch fresh chives
- 4 sprigs fresh flat-leaf parsley
Watch the original video
Watch on TikTokDirections
- 1
Peel the potatoes and cut them into even cubes about 2 cm across. Place them in a pot of cold salted water, bring to a boil, and cook for 15 to 18 minutes until tender but still holding their shape. Drain and let them cool for 10 minutes.
- 2
Meanwhile, lay the bacon slices in a cold skillet and heat over medium-high. Cook for 4 to 5 minutes, flipping halfway through, until deeply golden and crispy. Transfer to paper towels to drain, then break into rough, irregular pieces.
- 3
Thinly slice the red onion into half-rings. Snip the chives into small pieces and roughly chop the parsley. Set aside separately.
- 4
Make the creamy dressing: in a large mixing bowl, whisk together the mayonnaise, crème fraîche, and lemon juice until smooth. Season with salt and pepper, then taste and adjust. The dressing should be silky and well-combined.
- 5
Add the still-warm potato cubes to the bowl along with the sliced red onion and half the bacon crumbles. Fold gently with a flexible spatula until every piece is evenly coated in the dressing — be careful not to mash the potatoes.
- 6
Taste and adjust seasoning if needed. Transfer to a serving dish. Scatter the remaining crispy bacon over the top, then finish with the chives and parsley. Serve right away while warm, or refrigerate for 30 minutes for a cooler version.
💡 Chef's Tip
The trick to a great potato salad is dressing the potatoes while they're still warm — they soak up the flavors so much better and the dressing clings perfectly to every cube. Never let them cool completely before tossing, or you'll end up with a flat, lifeless salad.
