Chris’ Summer Potato Salad


Last week I mentioned that we hosted a last minute Memorial day cookout for a few close friends. It was literally Saturday evening and we made plans for Sunday evening – 24 hours to pull it all together. I ran to the grocery store and picked up what I needed to make everything, including this potato salad recipe.

The truth is I didn’t have a recipe in mind when I decided to make potato salad, but I know the basic ingredients which I put my own spin to. It turned out delicious and classic, but with a few tweaks. Here’s the recipe, and come back tomorrow for the decor.

Chris’ Potato Salad

  • 1 pound small red potatoes
  • 1 Tablespoon Balsamic vinegar
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 Tablespoon chipotle mustard
  • 1/4 cup chopped onion
  • 1/3 cup celery, chopped
  • 2 hard boiled eggs, chopped {I actually just crumble them with my hands}
  • 1/2 teaspoon salt
  • 4 strips of bacon, cooked and crumbled
  • fresh chives

Cook red potatoes: Place potatoes in a sauce pan and cover with water. Bring to a boil and cook for about 20 minutes or until tender. Drain and cool.

Cut potatoes into fourths, and sprinkle with balsamic vinegar, and mix carefully. Add onions, celery, and eggs.

Fold in mayonnaise, sour cream, mustard, and salt, and combine well. Cover and refrigerate for at least 2 hours.

Before serving, sprinkle snipped chives and bacon on top.

I love how this turned out. The zing from the chipotle mustard and the sweetness from the balsamic vinegar balanced out beautifully. I’m not sure if adding hard boiled eggs to potato salad is a Southern thing but I just love it. And of course bacon and chives on top is a crowning touch to almost any side dish!



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About Chris

Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. In addition to her work as founding editor of Celebrations At Home, Chris is an editorial stylist and has contributed to, SheKnows, and countless other websites. Most recently she was featured in Celebrate magazine, and her work has been published in Woman's World, Ocala Style, Yum Food & Fun for Kids, and Cottages & Bungalows.


  1. How many servings does this yummy recipe make?

  2. Michelle says:

    I just made this for my babies birthday party. It was absolutely the best potato salad I have ever tasted! We are vegans, even with my modifications and ommiting the eggs it was amazing. This will be my potato salad recipe I make from now on. THANKS!!!

    • So glad to hear it, Michelle! Thanks for letting me know – I love the feedback. Glad you were able to make modifications to fit your lifestyle. :-)


  1. […] also made my potato salad Sunday morning and let it sit and marinate all […]

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