Go Back

Australian-Style Potato Salad with Bacon

Australian-style potato salad with bacon and a creamy sweet vinegar dressing—cubed potatoes boiled tender, then chilled for a thicker, scoopable texture. Tossed with celery and green onions for crunch, finished with salty bacon crumbles.
Print Recipe Pin Recipe
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: 590
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb potatoes peeled and cubed
Bacon
  • 8 bacon slices, cooked and crumbled
Creamy dressing
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 0.1 salt to taste
  • 0.1 pepper to taste
Crunch and color
  • 0.5 cup celery diced
  • 0.25 cup green onions sliced

Equipment

  • 1 Dutch oven

Method
 

Cook the potatoes
  1. Bring a pot of water to a boil and add the cubed potatoes. Boil at 212°F (100°C) for 15–20 minutes, until tender, and look for a fork to slide in easily.
  2. Drain the potatoes in a colander and spread them out to cool slightly. Let them sit for 10–15 minutes until warm-to-cool to help the dressing cling without getting runny.
Make the creamy dressing
  1. In a bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, salt, and pepper until smooth. Stop when the mixture looks glossy and evenly combined.
Assemble and chill
  1. In a large bowl, combine cooled potatoes, bacon, celery, and green onions. Toss until everything is evenly distributed with no dry pockets.
  2. Pour the creamy dressing over the potato mixture and toss well to coat all pieces. Keep tossing until the potatoes look evenly creamy and thickly dressed.
  3. Cover and refrigerate for 2 hours to chill and thicken. Look for the salad to firm up slightly before serving.

Notes

Pro tip: cool the potatoes to warm-to-cool before mixing so the dressing stays creamy instead of watery. Refrigerate in a sealed container for up to 4 days; freezing is not recommended as the creamy dressing can break. For a lighter swap, use light mayonnaise and full-fat sour cream (or Greek yogurt) to keep the tang while reducing calories.