Ingredients
Method
Boil and cool the potatoes
- Bring a pot of salted water to a boil, then cook the cubed potatoes until tender, 10 to 15 minutes. You should be able to pierce them easily with a fork. Drain and cool completely.
Make the creamy dressing
- Whisk mayonnaise, sour cream, white vinegar, sugar, salt, and pepper until smooth and glossy, about 1 to 2 minutes. Stop when the mixture looks evenly combined without streaks.
Assemble and chill
- Fold cooled potatoes, crumbled cooked bacon, diced celery, and sliced green onions together until evenly mixed. The green onions and celery should be distributed throughout.
- Pour the dressing over the potato mixture and toss well until every piece is coated. If needed, mix until the salad looks thick and creamy rather than dry.
- Refrigerate for 2 hours before serving so the flavors meld and the salad firms up. Keep it covered and chilled until cold in the center.
Notes
Pro tip: Cool the potatoes fully before mixing so the dressing stays creamy instead of turning watery. Refrigerate in a covered container for up to 4 days. Freezing is not recommended because the potatoes and dressing can lose texture. For a lighter version, use light mayonnaise (and light sour cream if available) without changing the method.