Aussie Potato Salad is one of those timeless dishes that every Australian family has at least one version of. It shows up at backyard barbecues, Christmas lunches, summer picnics, weekend gatherings, and long Aussie afternoons where food and friends come together. Creamy, hearty, and loaded with texture, potato salad is a crowd favourite because it pairs with almost everything – grilled meats, seafood, roasts, sausages, festive feasts, or simple sandwiches by the beach.
There’s a nostalgic comfort to Australian potato salad. It’s familiar, simple, and full of fresh produce, but it still leaves room for personality – whether you like it traditional and creamy, tangy and sharp with mustard and pickles, fully loaded with bacon and egg, or even sprinkled with smoked paprika for a hint of barbecue flavour. Aussies love versatility in their food, and potato salad is one of the most adaptable recipes around.
This version brings together everything great about a true Aussie potato salad: perfectly cooked baby potatoes, tender hard-boiled eggs, salty crispy bacon, crunchy celery, fresh parsley, and spring onion, all tied together with a creamy tangy dressing made from mayonnaise, sour cream, Dijon mustard and vinegar. It’s rich, but balanced; fresh, but satisfying; and it’s the kind of salad that gets better as it sits, letting all the flavours blend.
Ingredients
Potato Base
- 1.5 kg baby potatoes (or kipfler), halved
- 4 eggs, hard boiled and chopped
- 4 rashers streaky bacon, cooked and chopped
- ½ cup celery, finely diced
- ½ cup spring onion, sliced
- 2 tbsp fresh parsley, chopped
