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Top down view of a bowl of potato salad

My Ultimate Potato Salad

Course Side Dish
Cuisine Australian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Scruff


  • 6 large eggs
  • 1 kg baby potatoes or your choice, washed and chopped into small chunks
  • 1 tbsp oil, for frying
  • 4 - 5 rashers of bacon, roughly chopped


  • 1/3 cup sour cream
  • 1 cup traditional creamy mayonnaise
  • 1/4 tsp salt
  • freshly cracked pepper, to taste
  • chives, finely chopped (can be substituted with spring onions / scallions)


  1. Prep all your ingredients.

  2. In a large pot of boiling water, add the chopped potatoes and a good pinch of salt. Cook for roughly 15 minutes or until tender. 

  3. In another pot on medium heat, add the eggs and enough cold water to completely submerge the eggs. Once the water is boiling, give them 10 minutes then turn off the heat and set aside. 

  4. In a fry pan, add the oil and fry the bacon to your liking. 

  5. In a bowl, mix all the dressing ingredients together. Taste check and adjust to your taste. Reserve some chives and bacon to garnish at the end. 

  6. Peel the eggs and roughly chop. Make sure to break up any large chunks of cooked egg yolk. 

  7. Put some food handling gloves on and mix all the ingredients together in a large salad bowl.

  8. Taste check. If you believe the salad needs more punch, add more mayonnaise and mix through. If you believe it tastes too overpowering , add sour cream until the flavour calms down to your liking.  

  9. Garnish and keep in the fridge until serving.