Bacon Potato Salad
This Loaded Potato Salad is one of my favorite foods! This Bacon Potato Salad has so much flavor, everyone raves about it. It's made with red potatoes and is creamy and delicious. If you are looking for the Best Potato Salad Recipe, this is it!
Many, maaaany years ago, one of my best friends brought this loaded potato salad to a party. Vera and I have known each other since the first day of first grade. She always says she can't cook but her potato salad, her lasagna and her Philly Hoagie Dip are things I think about. Super yummy!
When I tell you this is such a good potato salad recipe, you need to trust me!! Thanks Vera!
I have served this Bacon Potato Salad at so many gatherings at our house and elsewhere. I have even made it in multiple states as far as Colorado! They flipped for this in Colorado, the people at the birthday party I made it for said they hadn't had one like it, and all asked for the recipe.
So I guess it was time to finally share it here! Feel free to customize this to your tastes. However, do give it a chance as is first. Its the best potato salad, pinky swear!
Table of Contents
Ingredients Needed
- Fresh Ingredients - Red potatoes, eggs, bacon, scallions, lemon
- Pantry Staples - Mayo, Dijon mustard, S&P
Variations
- You can omit the bacon (gasp)!
- This creamy potato salad recipe just works, so I can not recommend many variations unless its swapping scallions for chives or some of the mayo for crème fraiche.
- Serving this potato salad warm is delicious! It does not have to be cold. It's fabulous both ways so if you just whipped it up and its warm...Dig in!
- Red potatoes are the way to go for this potato salad, they just taste the best in my opinion, however feel free to experiment.
- If you are looking for a no mayo potato salad, try my Grilled Potato Salad.
Don't undercook your potatoes, you want them almost breaking apart. The crushed bits are extra delicious. Just allow them to cool a bit before tossing with the dressing.
Tips
- Try this Bacon Potato Salad the way it's written first before tinkering. All the ingredients work so well together.
- Potatoes come in all sizes, the recipe is an estimate. Use more or less of the mayo mixture based off of how many potatoes your are using. Same goes for the rest of the ingredients. You can make this for 1 or 100.
- Cook your potato's whole and unpeeled. And leave the skin on, trust me!
- Immediately run your potatoes under cold water to stop the cooking process. Then quarter them (or more depending on size of the potatoes). People seem to prefer smaller cut potatoes in potato salad.
- Season your potatoes with salt and black pepper once they have been cut into chunks. Don't be shy with the black pepper and remember the mayo already has salt in it so don't go crazy with the salt.
- Using a grainy Dijon mustard is so much better vs yellow. Look for Grey Poupon Country Dijon (or similar).
- Don't be shy with the dressing, this is meant to be a wet potato salad, not dry. Go for it!
- Like macaroni salad, potato salad can absorb some of the mayo/dressing. I refresh potato salad with additional dressing before serving if I make it ahead of time (if necessary).
- If you don't have a fresh lemon on hand, no worries it will still taste great.
Leave the potato skin on!! Not only is is quicker and easier to make potato salad that way, its a great added flavor and texture PLUS, potato skin had tons of nutrients in it! Like potassium, fiber, B vitamins and iron. If you insist on peeling the potatoes, use the skins to make these amazing crunchy Air Fried Potato Skins. They are like potato chips!
What Goes With Potato Salad
So many things! Especially burgers, hot dogs, grilled sausages, brats or kielbasa. Potato salad goes great with any grilled meat or poultry! Sometimes I eat my Bacon Potato Salad as its own small meal, yum!
Can I make Potato Salad Ahead Of Time?
Yes!! Creamy Potato Salad is one of those things that get even better overnight in my opinion. Refresh with additional mayo/mustard mixture if necessary.
Storage
Store leftovers in container with lid in the fridge for up to 3-4 days. Refresh with additional mayo/mustard if it gets a little dry.
I hope you make this Bacon Potato Salad recipe from Vera and I and it becomes your favorite potato salad recipe! XO Colleen
More BBQ Side Dishes
Bacon Potato Salad
Ingredients
- 3 pounds red potatoes / red bliss potatoes often
- 10 slices bacon more or less
- 5 hardboiled eggs more or less
- 1 ¼ cups mayonnaise
- 2 TBS Grey Poupon Country Dijon mustard or similar coarse mustard
- small squeeze of fresh lemon
- 1 cup sliced or snipped scallions or chives (more or less)
- S&P
Instructions
- Start by boiling or steaming your potatoes until a fork easily pierces the flesh.
- Get your eggs boiling (7 minutes for large/ex large) or use hardboiled eggs you have on-hand.
- While your potatoes are cooking. Snip or cut your bacon into small pieces and fry in a pan until crisped. Remove bacon bits from pan and drain on paper towels. Set aside.
- Snip your scallions with scissors or cut them and set aside.
- In a large bowl, combine your mayo, mustard and a squeeze of fresh lemon. Whisk or mix with a spatula until fully combined. Set aside.
- When your potatoes are done, drain them and then plunge them into cold water. Drain again, dry and cut into quarters or sixths. Season potatoes with S&P then add them to the bowl with the dressing. Dump in the scallions, bacon and stir to combine.
- Cut your eggs in half and then in half again. Add to potato salad and gently mix to combine.
- If your potato salad needs more dressing, make more and add it. Taste and adjust for seasoning and enjoy!
