3 lb. red potatoes
2/3 c. mayonnaise
1/2 c. sour cream
2 tbsp. white wine vinegar
1 big squirt Dijon mustard
1 tsp. kosher salt
1 tsp. ground black pepper
2 stalks celery, chopped (optional, but trust me on this one)
1/4 c. chopped dill 
6 slices to half a pound cooked bacon, chopped, nice and crispy
* optional: hardboiled egg for every other spud, sliced, crushed, combined


  • half or quarter the tots, put them in a pot, fill with water til theyre just barely covered salt the heck out of em - boil ~ 15-20 m til you can push a fork through effortlessly - drain, let them cool completely
  • add everything but the potatoes and bacon in a bowl and mix
  • add the potatoes
  • add the bacon
  • optional, hard boiled eggs chopped and mixed in For something simpler, you cant go wrong with Danos for seasoning, Dukes Mayo, bacon, and a big squirt of dijon mustard

Two things:

  1. You must taste test it. If it feels like it needs something, try salt. My rule of thumb is (not just for potato salad but for cooking in general):
    • if something tastes like it needs something and you already added salt, the answer is acid (lemon juice, mustard, siracha, hot sauce etc.)
    • if not salt or acid try for umami/earth/meaty (boullion, mushroom)
    • if not salt or acid or umami, try sweet (honey, raisons, appricots)
    • if you already added salt, acid, umami, sweet, maybe texture, add crunch (celery, crispy fried onions etc.)
    • if its none of those you probably messed up and need to order a pizza.
  2. let - it - cool. Let the potatoes cool. Seriously.