Recipe developer and author Melissa Knific has shared a simple two-ingredient method to transform bland, overly creamy shop-bought potato salad into a flavourful side dish. Speaking to Simply Recipes, she explained that while store-bought potato salad has improved, it often tastes flat, is overdressed, and lacks texture.
Bacon and Bacon Fat: The First Upgrade
Knific's first step is to add bacon—and crucially, the reserved bacon fat. She describes bacon as an ingredient that makes any dish 'sing', which is exactly what a dull potato salad needs. She recommends using smoked bacon because its flavour 'mirrors the grilled items that are often served with potato salad'. Cook the bacon until it reaches 'peak crispiness' to ensure both flavour and texture, then chop the strips into small pieces. Set aside the rendered bacon fat and stir a small amount into the potato salad.
Vinegar: The Second Essential Ingredient
The second upgrade is a splash of vinegar—white, sherry, or cider vinegar all work well. According to Knific, vinegar 'adds life to a product that has spent days sitting on a supermarket shelf, and it helps balance the rich and often overly creamy side'. Start by stirring in one teaspoon of your preferred vinegar, then add more to taste. If you don't have vinegar, a squeeze of fresh lemon juice is an excellent substitute.
Why This Hack Works
The combination of bacon fat and vinegar cuts through the excess mayonnaise that often plagues store-bought potato salad, improving both consistency and flavour. Knific's method ensures a more textured, balanced dish that complements summer barbecues and picnics without requiring homemade preparation.
