This Bacon Potato Salad is creamy, smoky, and loaded with bacon bits. Basically, everything I want in a summer side dish!
Every forkful is the perfect balance of tender potatoes, crispy bacon, and crunchy celery in a rich, tangy dressing. A sprinkle of fresh parsley and green onions makes it all pop.
I’ve made a lot of potato salads over the years, but I find myself making this one again and again. It’s so delicious, I can’t get enough!
I love how the baby potatoes soak up the slightly sweet, zesty mayo dressing. And then there’s that crispy bacon adding the most addicting salty crunch.
BBQs, picnics, or family gatherings, this potato salad is my go-to. I swear, everyone comes back for seconds (and asks for the recipe)!
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Ingredients for Bacon Potato Salad
- Baby Potatoes: These small, waxy potatoes hold their shape well. I prefer baby Yukon Gold or red potatoes for their tender, creamy texture.
- Thick-Cut Bacon: Adds a savory, smoky flavor and satisfying crunch.
- Hard-Boiled Eggs: A classic potato salad ingredient! Though optional, I add them for richness and a creamy texture.
- Fresh Vegetables: Red onion for bite, celery for crunch, and green onions for a mild onion flavor. I also add chopped parsley for a burst of freshness.
- Mayonnaise: A must for creamy potato salads! It provides a rich, tangy flavor to bind the ingredients together.
- Sour Cream or Plain Greek Yogurt: My secret to lightening the dressing while adding a tangy flavor.
- Dijon Mustard: Delivers a sharp, tangy bite adding depth of flavor.
- Apple Cider Vinegar: I add a splash for acidity. It brightens the salad and cuts through the richness.
- Honey: An optional sweetener that balances the savory and acidic flavors.
- Seasonings: Garlic powder adds savory depth and smoked paprika provides a sweet smokiness.
How to Make Bacon Potato Salad
Creamy, smoky, a little tangy, and packed with texture, this potato salad is a crowd favorite! Better yet, it takes less than 30 minutes.
1. Cook potatoes. Boil the potatoes in a large, covered pot with salted water for 12-15 minutes or until fork-tender. Drain and set aside to cool slightly.
2. Fry bacon. Fry the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate to cool. Then, crumble into small pieces.
3. Make dressing. Whisk the dressing ingredients in a large bowl until smooth.
4. Combine. Add the slightly cooled potatoes to the dressing. Toss to coat evenly. Fold in the bacon, red onion, celery, green onions, and fresh parsley. Gently mix in the chopped hard-boiled eggs if using.
5. Chill. Cover and refrigerate for at least 1 hour (up to 24 hours).
6. Top. Garnish with extra parsley and crumbled bacon if desired. Serve immediately.
Tips for the Best Bacon Potato Salad
For the perfect potato salad, follow my simple tips.
- Prep potatoes properly. Slice the potatoes uniformly, then place them in salted, cold water for boiling. Keep the skins on for added texture.
- Don’t overcook potatoes! Boil them just until fork-tender. Otherwise, they won’t hold their shape well, becoming mushy in the salad.
- Make the bacon crispy. The dressing will soften the texture, so I cook the bacon until extra crispy.
- Use the bacon fat. For extra flavor, add 1-2 tablespoons of the rendered bacon fat to the dressing. You can also toss the warm potatoes with it.
- Mix the dressing well! Do so before tossing the potatoes for the best results. For extra creaminess, let the dressing sit for 30 minutes before using.
- Cool the spuds slightly. Toss warm (not hot!) potatoes with the dressing so they absorb the flavors better. Don't add the eggs until the potatoes have cooled completely.
- Serve at room temp. Remove the salad from the refrigerator 20-30 minutes before serving. This helps bring out the flavors.
- Try tasty variations. Replace the mayo-based dressing with ranch. Add diced pickles or relish for tanginess or bell peppers for crunch. Or toss in diced jalapeños for a kick.
How to Store Potato Salad with Bacon
I love serving this dish with cookout foods like barbecue ribs or hot dogs. The smoky, creamy, savory flavors pair so well.
Best of all? It’s easy to make ahead and even better the next day. Whip it up in advance, and let the flavors work their magic!
To Store: Place the potato salad in an airtight container. Chill promptly, ideally within 2 hours of preparation. Refrigerate for up to 3 days. Stir before serving to redistribute the dressing and flavors.
More Delicious Potato Salad Recipes You’ll Love
Bacon Potato Salad
6
servings10
minutes15
minutes513
kcalThis Bacon Potato Salad is always a crowd-pleaser! With tender potatoes, crispy bacon, and a tangy creamy dressing, it's perfect for any gathering.
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
- Prep potatoes properly. Slice them uniformly, then place them in salted, cold water for boiling. This helps ensure proper cooking. I also recommend keeping the potato skins on for added texture.
- Avoid overcooking potatoes. Boil just until fork-tender. Overcooking will cause them to fall apart and become mushy.
- Mix the dressing thoroughly. Let it sit for 30 minutes before using it for extra creaminess.
- Serve at room temp. Remove the salad from the refrigerator 20-30 minutes before serving to help bring out the flavors.
Nutrition
- Total number of serves: 6
- Calories: 513kcal
- Fat: 37g
- Saturated Fat: 8g
- Cholesterol: 128mg
- Sodium: 496mg
- Potassium: 826mg
- Carbohydrates: 31g
- Fiber: 4g
- Sugar: 3g
- Protein: 12g
- Vitamin A: 543IU
- Vitamin C: 35mg
- Iron: 2mg
