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Australian-Style Potato Salad with Bacon

Australian-style potato salad with bacon is a creamy, BBQ-ready side made by boiling tender cubed potatoes and tossing them with a tangy sweet dressing. Chilled for 2 hours, it settles into a thick, spoon-coating texture with bacon, celery, and green onion in every bite.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 3 lb potatoes peeled and cubed
bacon
  • 8 slices bacon 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 to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil the potatoes
  1. Bring a large pot of water to a boil, then add the cubed potatoes and cook until tender, 10-15 minutes. Visual cue: the potato cubes should pierce easily with a fork.
  2. Drain the potatoes thoroughly and cool them until no longer steaming, 15-20 minutes. Visual cue: surfaces look matte and are no longer glossy with hot steam.
Make the creamy dressing
  1. In a mixing bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, salt, and pepper until smooth, 1-2 minutes. Visual cue: the dressing turns uniform and lightly thick.
Assemble and chill
  1. Combine the cooled potatoes, crumbled bacon, diced celery, and sliced green onions in a bowl and toss gently. Visual cue: bacon pieces and green onion are evenly distributed.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated, 2-3 minutes. Visual cue: clumps should be minimal and the salad looks creamy.
  3. Refrigerate the salad for 2 hours to set the flavors. Visual cue: it becomes denser and cold, with dressing clinging to potatoes.

Notes

For best texture, use waxy or all-purpose potatoes and keep the cubes similarly sized so they finish cooking together. Store covered in the refrigerator for up to 4 days; freeze is not recommended since mayonnaise-based dressings can separate. If you want a lighter option, swap part of the mayonnaise for Greek yogurt to keep the creamy consistency.