Ingredients
Equipment
Method
Cook and cool the potatoes
- Bring a pot of water to a boil at 100°C/212°F, then boil the peeled and cubed potatoes until tender, about 15–20 minutes. Visual cue: a knife should slide in easily with little resistance.
- Drain the potatoes and cool them to room temperature, about 10–15 minutes. Visual cue: the cubes look dry on the surface and are no longer steaming.
Make the creamy sweet-tang dressing
- In a bowl, mix mayonnaise, sour cream, white vinegar, sugar, salt, and pepper until smooth and creamy, 1–2 minutes. Visual cue: the dressing looks uniformly pale and glossy.
Assemble and chill
- Combine the cooled potatoes with crumbled bacon, diced celery, and sliced green onions. Visual cue: everything is evenly distributed across the bowl.
- Pour the dressing over the potato mixture and toss well until every potato cube is coated. Visual cue: the mixture looks creamy with no dry patches.
- Refrigerate the salad for 2 hours before serving. Visual cue: it thickens slightly and holds its creamy texture when stirred.
Notes
For the creamiest texture, cool the potatoes fully before mixing so they don’t break down or thin the dressing. Store covered in the refrigerator for 3–4 days; freezer is not recommended because the potato and creamy dressing change texture when thawed. For a lighter option, swap half the mayonnaise with plain Greek yogurt while keeping sour cream the same.