Potato salad is a classic summer side dish, but store-bought versions often suffer from an overly creamy, mayonnaise-heavy consistency that can dull the flavor. Recipe developer Melissa Knific shares a simple two-ingredient upgrade that instantly elevates any shop-bought potato salad: bacon (including its fat) and vinegar.
Why Store-Bought Potato Salad Needs a Boost
According to Knific, writing for Simply Recipes, premade potato salad has improved over the years but still tends to taste flat, overly dressed, and lacking texture. She recommends adding bacon to make the dish "sing," particularly smoked bacon, which complements grilled foods often served alongside potato salad.
How to Prepare the Bacon
Fry the bacon until it reaches "peak crispiness" to maximize both flavor and texture. Once cooked, chop the strips into small pieces and set aside the rendered bacon fat. Stir a small amount of the fat directly into the potato salad to infuse it with savory richness.
The Role of Vinegar
Knific's second upgrade is a splash of vinegar—white, sherry, or cider varieties work well. She explains that vinegar "adds life to a product that has spent days sitting on a supermarket shelf" and helps balance the rich, creamy dressing. Start with one teaspoon, stir, and add more to taste. If no vinegar is available, fresh lemon juice serves as an effective substitute.
