This Bacon Potato Salad is the ultimate crowd-pleaser for any gathering. Packed with tender potatoes, crispy bacon, and a creamy, tangy dressing, it’s a delicious side dish that will have your guests asking for seconds. With a mix of savory, slightly sweet, and tangy flavors, every bite is a perfect combination of textures and tastes. Whether it’s a summer BBQ, a holiday feast, or a casual get-together, this potato salad is sure to impress. It’s not just a side—it’s the star of the table.
The creamy dressing brings everything together, while crispy bacon adds a savory crunch. Plus, the addition of hard-boiled eggs, fresh herbs, and crisp vegetables brings in an extra layer of flavor that elevates this dish beyond the ordinary. The beauty of this recipe is that it’s versatile—feel free to tweak the ingredients based on what you have on hand or your flavor preferences. This dish can be made ahead of time, allowing the flavors to meld and develop, making it even more delicious when served cold.
This Bacon Potato Salad is sure to be a hit wherever you take it. Easy to prepare and packed with flavor, it’s an excellent choice for potlucks, picnics, and holiday meals. Serve it alongside grilled meats, sandwiches, or as part of a buffet spread. You can even make it the centerpiece of a simple meal with a side of crusty bread. No matter the occasion, this bacon potato salad will satisfy and impress.
Ingredients
For the Salad:
- 2 pounds baby potatoes (red, yellow, or mixed), halved or quartered
- 6–8 slices 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
- Cook the Potatoes: 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.
- Cook the Bacon: While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel to cool. Once cooled, crumble the bacon into small pieces.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, honey (if using), garlic powder, smoked paprika, salt, and pepper. Whisk until smooth and creamy.
- Assemble the Salad: Add the slightly cooled potatoes to the bowl with the dressing. Toss to coat the potatoes evenly with the dressing. Fold in the crumbled bacon, red onion, celery (if using), green onions, and parsley. If you’re using hard-boiled eggs, gently mix them in at this point.
- Chill: Cover the salad and refrigerate for at least 1 hour, or up to 24 hours. This allows the flavors to meld together for maximum taste.
- Serve: Before serving, taste and adjust the seasoning with additional salt and pepper as needed. Garnish with extra parsley and crumbled bacon for a beautiful presentation.
Tips for Success:
- Potato Type: Use waxy potatoes like baby red, yellow, or mixed varieties for the best texture.
- Make Ahead: This potato salad can be made a day ahead, allowing the flavors to deepen and develop.
- Customization: Add ingredients like pickles or relish for an extra zing, or swap in different herbs like dill for a fresh twist.
