Comfort Food Classics: Potato Salad

The creamy potato salad that we remember and love from our childhood with a spicy kick!

Classic Potato Salad with Bacon -

The 4th of July is upon once again. And as I've said many a times before, you can take the girl out of the US, but you can't take away her love of American holidays. Growing up, the 4th of July meant fireworks, cookouts with family and friends, and Old Glory waving in the wind. Most summers, we spent the weekends camping in the mountains of SoCal, and on the 4th of July the RV park hosted a huge potluck for all of its members. My mom, who worked at the RV park, was behind the grill firing up hot dogs, hamburgers, and BBQ ribs. Beside her were what seemed like endless trays of coleslaw, corn on the cob, macaroni and cheese, macaroni salad, several varieties of chips, and plenty of classic potato salad.

Potato salad recipe with hard-boiled eggs and bacon -

The potato salad was one of my favorites because it was chock full of bacon, and I was always so happy when mom brought home leftovers. I mean, who doesn't love bacon?! I still love that potato salad I remember from my childhood and continue to make it, although I've added a few ingredients like Mexican crema for extra creaminess and serrano chiles for a spicy kick. This classic potato salad with hard-boiled eggs and bacon is perfect for a weekend barbecue, or when you're feeling a little homesick for good old-fashioned American food.

To help you save time in the kitchen, make this salad the day before and let it chill in the refrigerator overnight.

Yield: 8 servings

Classic Potato Salad

Creamy potato salad that we all know and love with a spicy kick!
prep time: 15 MINScook time: 2 hourstotal time: 2 hours and 15 mins


  • 3 celery ribs, diced
  • 1/2 medium red onion, finely chopped
  • 2 to 3 serrano chiles, finely chopped
  • 2/3 cup mayonnaise
  • 1/3 cup Mexican crema
  • 1 tablespoon classic yellow mustard
  • 6 medium potatoes, peeled, diced, and cooked
  • 4 hard-boiled eggs, peeled and chopped
  • 8 oz. bacon, cooked and crumbled
  • 1/4 cup fresh cilantro, finely chopped


  1. Mix together the celery, onion, serrano chiles, mayonnaise, Mexican crema, and mustard in a large bowl. Stir in the cooked potatoes, hard-boiled eggs, crumbled bacon, and chopped cilantro until well combined; season with salt and black pepper to taste. Cover potato salad with plastic wrap. Refrigerate for at least 2 hours before serving. Enjoy!
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