Salads
Billy Sims' potato salad recipe is the kind of Southern classic that transforms a simple side into the star of the meal—creamy, tangy, and packed with warm bacon bits that add just the right smoky depth. I first tried this version at a barbecue in Georgia, and it became my go-to recipe for summer cookouts and holiday gatherings. The secret lies in the herb-packed cream cheese base, which keeps the potatoes tender yet firm while delivering that signature tang.
What makes this potato salad special is how the flavors come together: the cool, creamy dressing balances perfectly with the warm, crispy bacon, while fresh herbs add brightness that cuts through the richness.
Unlike many potato salads, this one holds its texture beautifully whether served immediately or chilled for hours—ideal for meal prep or large gatherings. The recipe relies on simple techniques but delivers restaurant-quality results with minimal effort.
By the time you're done, you'll have a potato salad that's rich, flavorful, and impossible to resist—exactly what Billy Sims would serve at his famous pit barbecue. The creamy dressing clings to every potato, the bacon adds a satisfying crunch, and the herbs keep it fresh-tasting.
This is the kind of side dish that elevates any meal, from backyard barbecues to Sunday dinners.
Serve it alongside grilled meats, sandwiches, or even as a hearty main dish for a picnic. The recipe scales easily, so you can make enough for a crowd or just enough for leftovers. Here's everything you need to bring this classic to your table—no shortcuts, just pure Southern comfort.
Ingredients for billy sims potato salad
Creamy, tangy, and packed with Southern flavors—this potato salad delivers restaurant-quality taste with simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Red Potatoes 🥔 | 2 ½ lb | Yukon Gold or red preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Mayonnaise 🥫 | ¾ cup | Duckay or Hellmann's preferred |
| Apple Cider Vinegar 🍎 | 2 tbsp | For tangy brightness |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | 2 tbsp | Finely chopped |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¾ tsp | Freshly ground |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Thick-Cut Bacon 🥓 | 8 oz | Applewood smoked preferred |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
The potatoes are the foundation, so Yukon Gold or red potatoes work best—they hold their shape while soaking up the dressing. Trader Joe's and Whole Foodsfull-fat is non-negotiable—it gives that signature richness. I always grab the Philadelphia brand from the dairy case, but any good-quality cream cheese works. The bacon? Applewood smoked adds that authentic Southern flavor, but hickory works too. Just make sure it's thick-cut—it stays crispier longer.
No fresh dill? Dried dill at one-third the amount gets you close, though fresh is ideal. Short on mayonnaise? Greek yogurt at half the quantity makes it lighter, but the texture changes. The onion can be swapped for green onions if you prefer milder flavor. For the vinegar, lemon juice works in a pinch, but cider vinegar gives that classic tang. The bacon can be cooked ahead and crumbled, or you can bake it fresh with the potatoes—both ways work, but I prefer the crispy texture from pre-cooking. If you're watching fat, turkey bacon works but loses some of that smoky depth.
This salad tastes even better the next day—make it ahead and store in the fridge for up to 5 days. The potatoes absorb more dressing overnight, so it gets richer. For the bacon, store cooked bits in the fridge for 1 week or freeze for 3 months. If you're prepping for a crowd, double the recipe—it keeps perfectly and is always a hit. Just give it a good stir before serving, and add extra herbs if the color looks dull after chilling.
Why You'll Love This Recipe
- No Boil Nightmare: I just toss the red potatoes in cold water with a pinch of salt, then boil them whole—no peeling, no chopping. The skins stay on for texture, and they’re done in one pot while you mix the dressing.
- Creamy Without Cloying: That cream cheese swirled into mayo? It’s rich but balanced by the sharp tang of apple cider vinegar. Honestly, the dill brightens it up like a summer breeze—no heavy, greasy aftertaste here.
- Picnic to Potluck: Pack it in a jar for a hike, bring it to a BBQ, or serve it cold at a family dinner. The vinegar keeps it fresh for days, and the potatoes hold their shape—no sad, watery mess.
- Budget Magic: Red potatoes are cheap, and this recipe stretches far. I make a double batch, and it’s still gone by Thursday—no wasted leftovers, just happy lunches. Plus, cream cheese is a pantry staple.
Step-by-step instructions for Billy Sims' herb-packed potato salad
Let's make this creamy, herby potato salad with perfectly cooked potatoes and crispy bacon.
🍳 Step 1: Cook the Potatoes Until Fork-Tender
Place the 2.5 lb large red potatoes in a large pot and cover with cold water by about 2 inches. Add the 1 whole yellow onion (peeled and quartered) and the 1.5 tsp salt. Bring to a boil over high heat, then immediately reduce to a simmer. Cook for 15-20 minutes until a knife slides in easily with just slight resistance.
Here's the thing—don't drain them yet. The warm potatoes will absorb the dressing better. Instead, carefully pour off any excess water until the pot is mostly dry, leaving about ¼ cup liquid. This ensures your salad stays creamy without being watery. I like to use a ladle to scoop out the water while leaving the potatoes in the pot.
🔥 Step 2: Cook the Bacon and Garlic
While the potatoes cook, line a baking sheet with paper towels. Place the 8 oz thick-cut bacon in a cold skillet over medium heat. Cook for 8-10 minutes, flipping occasionally, until the bacon is crispy and the fat has mostly rendered out. Use tongs to transfer the bacon to the prepared baking sheet, leaving the rendered fat in the skillet.
Reduce heat to medium-low and add the 2 tbsp butter to the bacon fat. When the butter melts, add the 3 cloves minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly—this infused fat will add incredible flavor to your dressing. Don't skip this step; the garlic-bacon fat makes all the difference.
👨🍳 Step 3: Make the Creamy Herb Dressing
In a large mixing bowl, combine the 8 oz cream cheese, 0.75 cup mayonnaise, 2 tbsp apple cider vinegar, 0.25 cup chopped fresh dill, 2 tbsp finely chopped fresh chives, and 0.75 tsp freshly ground black pepper. Use a hand mixer or whisk to blend until completely smooth and creamy. The mixture should be thick but pourable.
Now add the cooled garlic-bacon fat to the dressing and mix again until fully incorporated. Taste and adjust seasoning if needed—you might want to add a pinch more salt or vinegar depending on your preference. Here's where the magic happens: the tangy vinegar brightens the rich cream cheese, while the bacon and garlic add deep, savory flavor.
🥘 Step 4: Combine Everything for Perfect Texture
Add the warm potatoes (with any remaining cooking water) to the dressing mixture. Gently fold everything together using a spatula or wooden spoon. The residual heat from the potatoes will help melt any remaining cream cheese lumps. If the salad seems too thick, add 1-2 tablespoons of warm water to loosen it to your desired consistency.
Fold in the crispy bacon pieces, breaking them into bite-sized chunks as you go. The contrast of warm, creamy potatoes with crispy bacon is what makes this salad special. Let the salad sit at room temperature for 10 minutes before serving—this allows all the flavors to meld together perfectly. For best results, serve chilled but not ice cold.
Pro Tips For Making Billy Sims Potato Salad
- COOL POTATOES FIRST: Boil your large red potatoes until they’re just fork-tender—cut one open to check. Overcooking turns them to mush, and no one wants gluey potato salad. Drain them hot, then plunge into ice water for 10 minutes to stop cooking and firm them up. (Yes, even if you’re impatient like me.)
- SALT THE BOILING WATER: Add 1 tablespoon of salt to the boiling water—this isn’t optional. The potatoes need flavor from the start, and salting the water ensures they absorb it instead of tasting bland. I learned this the hard way after making a batch that tasted like nothing.
- CHOP CREAM CHEESE SMALL: Cut the cream cheese into tiny cubes (about ½-inch) before mixing it in. Large chunks melt unevenly and leave clumps in your salad. If you’re in a rush, grate it instead—it blends faster and gives a smoother texture. (Your future self will thank you.)
- DILLY DILL PILES MATTER: Use fresh dill, not dried, and chop it fine—think confetti, not ribbons. Too much dill makes it taste like a garnish, not part of the dish. Add it last and stir gently so the leaves stay bright and distributed. (I used to overdo it, then realized less is more.)
Troubleshooting this dish
Potatoes Too Dry
If your potatoes turn out dry or crumbly, it’s usually because they were overcooked or drained completely. To fix this, always leave about ¼ cup of cooking liquid in the pot after boiling—this keeps the salad creamy.
If you’ve already drained them, toss the potatoes with 2 tablespoons of warm water or chicken broth and let them sit for 5 minutes before adding the dressing. The residual moisture helps restore that tender texture. 🥔
Dressing Too Thin
A runny dressing often means too much liquid or not enough cream cheese. If this happens, mix in 1-2 tablespoons of mayonnaise to thicken it up. For extra richness, fold in 1 ounce of softened cream cheese until fully combined.
If you’re prepping ahead, chill the salad for 30 minutes before serving—it’ll firm up beautifully. Trust me, this is a game-changer for texture!
Bacon Too Soft
Crispy bacon is key, but if yours turns out limp, it’s likely because it wasn’t cooked long enough or rested properly. Next time, cook the bacon until it’s deep golden brown (about 10-12 minutes total) and transfer it to a wire rack to cool.
For extra crunch, bake the bacon at 400°F for 5 minutes after cooking in the skillet. Store cooked bacon in the fridge for up to 1 week or freeze it for 3 months to keep it crispy.
Herbs Lose Flavor
Fresh herbs can wilt or lose their brightness if added too early or if the salad sits too long. To prevent this, add the dill and chives just before serving or store them separately in the fridge.
If the salad has been chilled overnight, garnish with fresh herbs right before eating—it’ll make all the difference. For extra flavor, add a pinch of lemon zest or a splash of apple cider vinegar when serving. 🌿
Salad Too Heavy
If the salad feels too rich or greasy, balance it with acidic or crunchy elements. Toss in ½ cup of diced celery or pickles for freshness, or serve it with a simple vinegar-based side salad.
For a lighter version, swap half the mayonnaise for Greek yogurt (though the texture will change slightly). I also like adding 1 tablespoon of Dijon mustard to the dressing for a tangy kick that cuts through the richness.
Storage Issues
Potato salad tastes even better the next day, but if it develops an off smell or slimy texture, it’s time to toss it. Store leftovers in an airtight container in the fridge for up to 5 days.
If the dressing separates, give it a good stir before serving—it’ll come back together. For longer storage, freeze the dressing separately (without potatoes) for up to 3 months, then mix it in when ready to serve. Just thaw it in the fridge overnight. ❄️
Nutrition facts
Frequently asked questions about Billy Sims' potato salad
Why does this potato salad taste better the next day?
The flavors deepen overnight as the potatoes absorb more dressing and the bacon's smoky notes meld perfectly. The cream cheese also firms up slightly, creating a more cohesive texture. This is why Southern cooks often make potato salad a day ahead for gatherings!
Can I make this recipe without bacon?
For a vegetarian version, swap the bacon with 8 oz of crispy fried onions or ½ cup of crumbled feta cheese for a salty contrast. The garlic-bacon fat can be replaced with 2 tbsp of olive oil infused with minced garlic to maintain the flavor profile.
How do I keep the potatoes from turning mushy?
Never overcook them—test with a fork when they're tender but still slightly firm (15-20 minutes). Always leave about ¼ cup of cooking liquid in the pot before adding dressing. The residual starch helps maintain creaminess without mushiness. Chill the salad for at least 1 hour before serving to set the texture.
What's the best way to reheat leftovers?
This salad isn't meant to be reheated—it's best served chilled. If you must warm it, gently heat only the dressing portion in the microwave for 30 seconds, then stir it back into the cold potatoes. For best results, always make fresh dressing when reheating. The texture will be slightly different but still delicious!
Can I use sweet potatoes instead of red potatoes?
Sweet potatoes will work but change the flavor profile completely. They're naturally sweeter and softer, which pairs better with maple-mustard dressing than the tangy cream cheese here. If you try it, reduce the vinegar to 1 tbsp and add 1 tsp of cinnamon to complement the sweetness.