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Australian-Style Potato Salad with Bacon

Australian-style potato salad with bacon, tossed in a creamy sweet-sour dressing. Cubed potatoes are boiled until tender, chilled for 2 hours, and mixed with crumbled bacon, celery, and green onions.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Boil peeled and cubed potatoes in water until tender, about 10–15 minutes. Drain well and spread on a sheet pan to cool completely, about 10–15 minutes.
Make the creamy dressing
  1. In a bowl, mix mayonnaise, sour cream, white vinegar, sugar, salt, and black pepper until smooth. Stir until the sugar dissolves and the dressing looks glossy.
Assemble the salad
  1. Add the cooled potatoes, crumbled bacon, diced celery, and sliced green onions to a large bowl. Toss gently to distribute everything evenly.
Dress and chill
  1. Pour the creamy dressing over the potato mixture and toss well until coated. Scrape the bowl sides so no dry potatoes remain.
Chill before serving
  1. Refrigerate the potato salad for 2 hours before serving. Cover and keep it cold so the dressing thickens and clings to the potatoes.

Notes

Pro tip: cool the potatoes fully before mixing so the dressing stays creamy instead of loosening from steam. Store covered in the refrigerator for up to 3 days; stir before serving. Freezing isn’t recommended because the mayonnaise-based dressing can separate. For a lighter option, use light mayonnaise and reduced-fat sour cream.