Bacon Potato Salad

Published on January 15, 2025

You know when a classic dish gets a significant upgrade and suddenly becomes your new obsession? That’s exactly what will happen when you try this bacon potato salad! 

Every bite is the perfect balance of creamy, tangy, and savory. It features tender potatoes, a luscious dressing, and scrumptious morsels of crispy bacon. 

Homemade bacon potato salad in bowls with celery and onions.

I like to add green onions and parsley to bring brightness. Extra customizable ingredients make this bacon potato salad an instant crowd-pleaser.

Trust me, this dish will disappear fast!

Why You’ll Love This Bacon Potato Salad

Crowd-Pleasing Comfort: It’s perfect for potlucks, barbecues, or family gatherings. Its rich, hearty ingredients guarantee smiles and second helpings from everyone.

Irresistible Taste Profile: Smoky bacon, creamy dressing with a hint of tangy Dijon mustard, and tender potatoes create a savory masterpiece. It’s as satisfying as it is delicious.

Customizable Creation: The recipe allows for easy modifications. Try hard-boiled eggs for extra protein. Or adjust the dressing sweetness with honey. This makes it adaptable to personal tastes and dietary needs.

Make-Ahead Magic: This salad tastes even better after chilling. It’s a stress-free, prepare-ahead option for entertaining or busy weeknights. Prepare it up to 24 hours in advance. 

A close-up of bacon potato salad with onions and garnished with parsley.

Ingredients

  • Baby Potatoes: Small, waxy potatoes hold their shape when cooked and don’t fall apart when mixed.
  • Thick-Cut Bacon: Hearty slices provide a robust smoky flavor and satisfying crunch.
  • Eggs: Hard-boiled eggs add richness and creamy texture. They’re a classic potato salad element.
  • Fresh Vegetables: Red onion adds sharp flavor and color contrast. Celery delivers an essential crunch. Green onions offer mild onion flavor. Fresh parsley brings herbaceous notes and brightness.
  • Mayonnaise: It provides a rich, tangy flavor to bind the ingredients together.
  • Sour Cream/Greek Yogurt: It lightens the dressing while providing subtle dairy notes.
  • Dijon Mustard: It delivers a sharp, tangy flavor, adding depth and a subtle heat. 
  • Apple Cider Vinegar: It provides the necessary acidity to balance the rich ingredients.
  • Honey: The optional sweetener balances the acidic and savory elements.
  • Seasonings: Garlic powder adds savory depth. Smoked paprika provides smokiness and color. Salt and black pepper enhance the overall flavors and add a gentle heat.
A spoonful of hearty bacon potato salad with egg and onions, and garnished with parsley.

How to Make Bacon Potato Salad

This salad takes less than 30 minutes from start to finish!

1. Boil. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 12-15 minutes or until fork-tender. Drain and set aside to cool slightly.

2. Fry. While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Remove the bacon and place the slices on a paper towel to cool. Then, crumble them into small pieces.

3. Make the dressing. Add the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, honey (if using), garlic powder, smoked paprika, salt, and pepper to a large bowl. Whisk until smooth.

4. Assemble. Add the slightly cooled potatoes to the bowl with the dressing. Toss to coat evenly. Fold in the bacon, red onion, celery, green onions, and parsley. Gently mix in the chopped hard-boiled eggs if using.

5. Chill. Cover and refrigerate the salad for at least 1 hour (up to 24 hours). This allows the flavors to meld together.

6. Serve. Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra parsley and crumbled bacon if desired.

Loaded bacon potato salad with onions, egg and parsley.

Tips for the Best Bacon Potato Salad

For perfect potato salad, follow these simple tips and tricks.

  • Properly prep the potatoes. When boiling potatoes, start with cold water and add salt. This ensures even cooking. Cut them uniformly for consistency. Keep the skins on for added texture and nutrients, but feel free to peel them if preferred.
  • Make the bacon crispy. Cook the bacon until extra crispy, as it will soften when mixed with the dressing. Save some bacon fat to toss with warm potatoes for more flavor.
  • Mix well! Mix the dressing ingredients thoroughly before adding to the potatoes. For extra creaminess, let the dressing sit for 30 minutes before using.
  • Watch the temp. Let the potatoes cool slightly, but toss with dressing while still warm. They’ll absorb the flavors better. Don’t add the eggs until the potatoes have cooled completely.
  • Strive for serving success. Remove the salad from the refrigerator 20-30 minutes before serving to take the chill off and allow flavors to bloom fully.
  • Get ahead of the game. Prepare the components in advance. Reserve some bacon and green onions to add just before serving for maximum crunch and freshness.
  • Try tasty variations. Enhance the recipe by replacing the mayo-based dressing with ranch. Or add diced pickles or relish for tanginess. For color and crunch, include bell peppers. For a twist, use sweet potatoes or add crumbled blue cheese. Prefer heat? Toss in diced jalapeños.

How to Store

Keep your potato salad party-ready with these storage tips.

To Store: Transfer to an air-tight container and refrigerate it promptly, ideally within two hours of preparation. It will stay fresh for 3 days in the fridge. Give it a good stir before serving to redistribute the dressing and flavors.

Bacon Potato Salad

Course: Side DishCuisine: American
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

242

kcal

This creamy bacon potato salad is always a hit at any gathering! With tangy, savory, and slightly sweet flavors, it’s a guaranteed crowd-pleaser.

Ingredients

  • For the Salad:
  • 2 pounds baby potatoes (red, yellow, or mixed), halved or quartered

  • 6 -8slices thick-cut bacon, cooked and crumbled

  • 3 large eggs, hard-boiled and chopped, optional

  • 1⁄3 cup red onion, finely diced

  • 1⁄4 cup celery, finely diced, optional

  • 3 green onions, sliced

  • 1⁄4 cup fresh parsley, chopped, plus extra for garnish

  • For the Dressing:
  • 3⁄4 cup mayonnaise

  • 2 tablespoons sour cream or Greek yogurt

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon honey, optional

  • 1⁄2 teaspoon garlic powder

  • 1⁄2 teaspoon smoked paprika

  • Salt and freshly cracked black pepper to taste

Instructions

  • Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 12-15 minutes or until fork-tender. Drain and set aside to cool slightly.
  • While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Remove the bacon and place the slices on a paper towel to cool. Then, crumble them into small pieces.
  • Add the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, honey (if using), garlic powder, smoked paprika, salt, and pepper to a large bowl. Whisk until smooth.
  • Add the slightly cooled potatoes to the bowl with the dressing. Toss to coat evenly. Fold in the bacon, red onion, celery, green onions, and parsley. Gently mix in the chopped hard-boiled eggs if using.
  • Cover and refrigerate the salad for at least 1 hour (up to 24 hours). This allows the flavors to meld together.
  • Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra parsley and crumbled bacon if desired.

Notes

  • Keep the potato skins on for added texture and nutrients, but you can peel them if preferred.
  • Mix the dressing ingredients thoroughly before adding to the potatoes. Let it sit for 30 minutes before using it for extra creaminess.
  • Store in an air-tight container in the fridge for up to 3 days. Stir well before serving leftovers.

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