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front view of finished potato salad in white bowl
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5 from 4 votes

Old Fashioned Potato Salad with Homemade Dressing

This old-fashioned potato salad with homemade dressing is the perfect addition to summer BBQs, lazy picnics, family gatherings, holidays and more. Loaded with fresh herbs, chopped eggs and crispy pancetta, it makes a creamy, zesty and comforting side dish that everyone will love.
Prep Time5 mins
Cook Time15 mins
0 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: Australian
Servings: 8
Calories: 279kcal


  • 1 kg potatoes red, whole baby (or chopped large)
  • 150 gram pancetta or bacon, chopped
  • 4 eggs
  • 1 red onion thinly sliced
  • 2-3 sprigs parsley to garnish

For the homemade dressing

  • ¾ cup mayonnaise
  • cup sour cream
  • 3 tsp dijon mustard
  • 2 tsp white wine vinegar
  • 2-3 tbsp dill fresh, chopped
  • 2-3 tbsp parsley fresh, chopped
  • 2-3 tbsp chives fresh, chopped
  • ¼ tsp salt
  • ¼ tsp pepper ground, black
  • ¼ tsp garlic powder
  • 1 pinch paprika


  • Place the potatoes into a large pot of cold water and 1 teaspoon of salt and bring to the boil. Cook for around 10-15 minutes, or until tender but not overcooked. Drain the potatoes and set aside to cool.
  • While the potatoes are cooking, place the eggs into a small pot and cover with boiling water. Cook for 8-10 minutes (for hard boiled). Turn the heat off and allow the eggs to sit for a few minutes before transferring to a bowl of cold water. Allow to cool before peeling and chopping.
  • Meanwhile, cook the pancetta (or bacon) in a large frying pan over medium-high heat until crispy. Remove from the heat and set aside.

To prepare the dressing

  • Place all of the dressing ingredients into a bowl and stir to combine. Cover and place in
    the refrigerator.

To make the potato salad

  • Place the cooled potatoes into a large salad bowl and top with the homemade dressing, chopped eggs, pancetta and onion. Stir to combine and add a little more seasoning if required.
  • Garnish with a little extra chopped parsley and serve immediately, or refrigerate until cold if you prefer. Enjoy!


  1. Steer clear of starchier potatoes, as they have a tendency to fall apart and become mushy during the cooking process. Ideally, look for all-purpose or potatoes that are waxier and have thinner skin, as these potatoes will hold their shape when boiled. Red, Russet, baby or Desiree, Kipfler and Nicola are great choices. Or in the US, try Yukon, New, Red or Fingerling potatoes. I love using red or small baby potatoes for their size and flavour.
  2. Use this recipe as a base to build your favourite side dish! Include your add-ins to suit your own personal taste. Try adding some finely sliced pickles or gherkin relish, or use wholegrain mustard instead of Dijon, if you prefer. You could also add some finely chopped celery for extra crunch. Capers add a nice, salty and sour hit to balance the creaminess. Leave out the pancetta or bacon if you need a vegetarian version, or try a vegetarian bacon.
  3. Storage;  keep it in the fridge in an air-tight container for up to 5 days. Potato salad does not freeze well, as the potatoes will continue to soften in the freezer. Therefore, it is best made in the days ahead.
  4. The potatoes should be cooked until they are soft and tender, but still have a little resistance when they are pricked with a fork. Don’t let them become too mushy, or they will fall apart when mixed into the dressing. Depending on the type of potato and size of the pieces, this will take around 10 minutes, give or take a couple of minutes.
  5. Don’t start the potatoes in cold water. When cooking potatoes, I recommend starting them in cold water and bringing the water to the boil. Adding boiling water direct to the potatoes can cause the outside of the potato to become soft and mushy before the middle of the potato has had a chance to cook through. Mushy potatoes are best avoided in potato salad!
  6. Ensure that the potatoes are cooled before adding the dressing. Hot potatoes will make the dressing oily.  If you are in a hurry, the potatoes can be run under a cold tap for a few minutes to speed up the cooling process.
  7. Season your potatoes! For a well-seasoned dish, add a little salt to the water while the potatoes cook. This will season them inside and out, making the overall result more flavourful.


Calories: 279kcal | Carbohydrates: 2g | Protein: 6g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 392mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg