This classic potato salad recipe is amazing with some unique ingredients! The addition of sweet balsamic vinegar and spicy chipotle mustard really hits the spot for potlucks and backyard barbecues. Add this to your list of go-to summer side dish recipes.

Make this classic potluck side dish for backyard cookouts and barbecues

It doesn’t get much better than a classic potato salad recipe when you’re hosting a summer party. Last week I mentioned that we hosted a last minute Memorial day cookout for a few close friends.

It was literally Saturday evening when 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 side dish.

The truth is I didn’t have a recipe in mind when I decided to make potato salad, but I know the basic components which I put my own spin to. It turned out delicious and classic, but with a few unique ingredients that give it a ton of flavor.

Here are some occasions for you to make and serve this fantastic side

• Take it to any potluck party.
• Serve it for a graduation party
• This is the perfect side dish for a hot dog roast.
• There’s no better summer party than a red white & blue party for 4th of July!

I love how this turned out. The zing from the chipotle mustard and the sweetness from the balsamic vinegar balances 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!

Chris' Classic Potato Salad Recipe

Yield: about 8

Make this classic potato salad recipe your go-to summer side dish! With unique ingredients like balsamic vinegar and chipotle mustard, it hits the spot for potlucks and backyard barbecues.

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Ingredients

• 1 pound small red potatoes
• 1 Tablespoon Balsamic vinegar
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 Tablespoon chipotle mustard (I have also used Sriracha mustard & it’s great too)
• 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

Instructions

1. Cook red potatoes: Place potatoes in a sauce pan and cover with water. Bring to a boil and cook for about 15-20 minutes or until tender. Drain and cool.
2. Cut potatoes into fourths, and sprinkle with balsamic vinegar, and mix carefully to coat. Add onions, celery, and eggs.
3. Fold in mayonnaise, sour cream, mustard, and salt, and combine well. Cover and refrigerate for several hours; overnight is optimal.
4. Before serving, sprinkle snipped chives and bacon on top.