Description

This Healthy Potato Salad recipe is a delicious and wholesome twist on a classic favorite. It features tender yet firm potatoes tossed in a tangy homemade French dressing, combined with crisp celery, cucumber, and onion, and topped with crispy streaky bacon. The creamy dressing made from mayonnaise, sour cream, and horseradish adds a rich and flavorful finish. Perfect as a side dish for gatherings or a light meal, this potato salad is best served at room temperature after resting for enhanced flavors.

Ingredients

Scale

For the Salad

1 kg (2 lb) potatoes, peeled and cut into 2 cm (3/4″) cubes
2 tsp cooking/kosher salt (for cooking potatoes)
250 g (8 oz) streaky bacon
1/2 cup French Dressing (homemade or store-bought)
3/4 cup cucumber, finely diced
1 cup celery, finely sliced diagonally
1/4 cup white onion, finely minced

For the Potato Salad Dressing

1/3 cup mayonnaise (preferably whole-egg)
1/3 cup sour cream (full fat, or substitute with yogurt)
1 tbsp horseradish cream (or horseradish relish)
1/2 tsp cooking/kosher salt
1/4 tsp black pepper

For the French Dressing

1 tbsp Dijon mustard
2 tbsp white wine vinegar (or apple cider vinegar)
1/4 cup extra virgin olive oil
1 tbsp water
1/2 tsp white sugar
1/2 garlic clove, finely grated or minced
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Make the French Dressing: Combine Dijon mustard, white wine vinegar, extra virgin olive oil, water, white sugar, finely grated garlic, salt, and black pepper in a jar. Shake vigorously until well combined and emulsified.
Cook the Potatoes: Place peeled and cubed potatoes into a large pot with cold water and 2 teaspoons of salt. Bring to a simmer over medium heat and cook for about 4 minutes until the potatoes are just cooked but still firm. Immediately drain the potatoes to prevent overcooking.
Douse the Potatoes: Transfer the hot, drained potatoes into a large bowl. Pour the prepared French dressing over the potatoes and gently toss to coat evenly. Set the bowl aside for 2 hours to allow the potatoes to cool and absorb the dressing flavors.
Cook the Bacon: In a cold non-stick pan, lay half the streaky bacon pieces and cook over medium-high heat until golden and crispy. Drain the cooked bacon on paper towels to remove excess fat. Repeat the process with the remaining bacon. Once cooled, chop the bacon into small pieces.
Prepare the Creamy Dressing: In a separate bowl, mix together mayonnaise, sour cream, horseradish cream, salt, and black pepper until smooth and well combined.
Combine Ingredients: Add the creamy dressing, sliced celery, diced cucumber, minced white onion, and most of the cooked bacon into the bowl with the dressed potatoes. Gently toss all ingredients together to combine thoroughly without breaking the potatoes.
Serve: Garnish the salad with the remaining bacon pieces. For best flavor and texture, let the salad rest for a few hours or overnight in the refrigerator. Serve at room temperature for optimal taste.

Notes

Using whole-egg mayonnaise and full-fat sour cream enriches the dressing’s flavor and texture but can be substituted with lighter versions for a lower-fat option.
Allowing the salad to rest for several hours or overnight greatly enhances the flavor as the potatoes absorb the dressings.
If you prefer a vegetarian version, omit the bacon or substitute with smoked tempeh or mushrooms.
French dressing can be made ahead and stored in the refrigerator for up to a week.
Be careful not to overcook the potatoes; they should be tender but still hold their shape for the best salad texture.