Bold, creamy, and slightly smoky, this bacon potato salad brings together baby potatoes, crispy bacon, and a tangy mayo-based dressing that clings to every bite. It smells like summer picnics and sounds like bacon sizzling in a pan (which, honestly, is one of my favorite kinds of music).
With soft chunks of tender potato and the crunchy snap of red onion and celery, this salad does a little texture dance. The eggs are a bonus act. Whether you’re prepping for a cookout or just raiding the fridge barefoot at midnight (no shame), this salad shows up ready.
There’s something about creamy potato salad that just feels like home—especially when bacon gets involved. This version is jam-packed (potato-packed?) with a little crunch, a lot of richness, and that wonderful smoky bacon flavor that nuzzles its way into every forkful. The dressing has a zippy little tang from Dijon and vinegar, smoothness from sour cream, and just enough garlic and paprika to whisper, “Hey, I’m not basic.”
It works beautifully as a side at BBQs but also moonlights as a next-day lunch that somehow tastes even better cold. That one-hour chill in the fridge is the trick—it’s when the magic happens.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Bacon Potato Salad
If you’re craving something tangy, creamy, and honestly kinda addictive, this bowl’s got your name written all over it. And no, it doesn’t require five grocery store runs.
- Ridiculously simple to make: You boil, fry, whisk, mix… and suddenly you’re a picnic hero.
- Make-ahead magic: It tastes even better after hanging out in the fridge overnight.
- Bacon makes it better: And yes, I’ll say it louder for the folks in the back—always crispy, never chewy.
- Crunch meets creamy: With red onion, celery, and green onion in there, it’s textural heaven.
- Easily customizable: Leave out the eggs, sub Greek yogurt, go wild. It will still love you back.
- Great hot weather food: It knows how to chill in the fridge. And it plays well with cold beer.
Ingredient Notes
Let’s talk about what’s really going into this bowl. Each bite is a little puzzle piece of flavor and texture—so here’s the team.
- Baby potatoes: Red, yellow, or mixed all work. Their small size makes them perfect here, and their skins add texture. Don’t peel unless you really want to.
- Thick-cut bacon: More surface area = more crisp. Cook it low and slow for maximal crunch and beautiful bacon bits.
- Hard-boiled eggs: Totally optional, but they add a rich, retro creaminess. Kinda like a deviled egg decided to move in.
- Red onion: A punchy little bite that breaks up the richness. Dice it fine—no one wants a giant raw onion chunk.
- Celery (optional): For a watery crunch that feels crisp without overwhelming. If you’re anti-celery (I don’t judge), skip it.
- Green onions: They bring a gentle sharpness and that pop of green. Snip with scissors if you’re lazy like me.
- Parsley: Fresh and herby, it brightens the salad and prevents it from feeling too heavy. Save some for garnish, it’s cute.
- Mayonnaise: Classic creamy base. Go for full-fat if you can. The salad deserves a little luxury.
- Sour cream or Greek yogurt: Adds tang and smoothness. I actually like a half-and-half mix for balance.
- Dijon mustard: This is where the flavor lift happens. It sharpens everything.
- Apple cider vinegar: Not just for zing, it helps contrast all the creamy stuff.
- Honey (optional): Just a whisper of sweetness. You won’t taste it per se, but you’d miss it if it weren’t there.
- Garlic powder & smoked paprika: These spices round everything out with warmth and subtle smokiness.
How To Make This Bacon Potato Salad
Ok, tie your imaginary apron and let’s do this. No need to be fancy—just follow along casually, snack on a bacon bit or two, and we’re golden.
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Boil the potatoes: Pop those baby potatoes into a big pot and cover them with generously salted cold water. Bring to a boil and let them simmer until fork-tender, about 12 to 15 minutes. Give them a stab with a fork—if it slides in easy, they’re done. Drain and let them cool a bit so they don’t steam your dressing into soup.
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Crisp up the bacon: While the potatoes are doing their thing, fry your bacon in a skillet over medium heat. Keep an eye on it—you want crisp, not burnt. Drain it on a paper towel and crumble once cool. If you sneak a piece, I won’t blame you.
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Mix the dressing: Grab your biggest mixing bowl (yes, the one you always forget you own). Whisk together the mayo, sour cream or yogurt, Dijon, vinegar, honey if you’re using it, garlic powder, smoked paprika, plus a pinch of salt and pepper. Give it a little taste test—adjust anything to your liking now.
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Assemble the salad: Add in your slightly cooled potatoes and toss to coat them fully with that dreamy dressing. Then fold in the bacon, red onion, celery (if using), green onions, and parsley. If you’re adding eggs, gently mix them in last so they don’t get too smashed.
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Chill it out: Cover the bowl and pop it in the fridge for at least an hour. This little rest lets the flavors mingle and deepen. Up to 24 hours is fine if you’re prepping ahead.
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Final touches: Right before serving, give it a little taste and see if it needs more seasoning. Top with extra parsley and some of those heroically crisp bacon crumbles.
Storage Options
Potato salad walks a delicate little freshness line, so let’s talk storage like responsible grown-ups (but fun ones).
This bacon potato salad holds up beautifully in the fridge. Store it in an airtight container, and it will keep for 3 to 4 days. The flavors actually deepen a little overnight, so it often tastes better the next day. Just give it a quick taste after chilling and adjust the salt or acid if needed. Sometimes potatoes soak it all up.
A gentle word on freezing: it’s not ideal. Mayo and dairy-based dressings don’t freeze gracefully. They tend to separate and get… oddly gloopy. And while we love gloopy in a cartoon villain sort of way, not so much in our lunch.
Another quick tip: if you’re serving it later at a party, keep it chilled. Nestle your salad bowl inside another bowl filled with ice if it’s out for a while. Especially if eggs are involved, nobody wants to risk weird science projects with summer heat.
Variations and Substitutions
Once you get the feel for this salad, you can remix it about a dozen different ways. Flavor playground open!
- Greek yogurt instead of sour cream: It lightens things up just a bit and gives a nice subtle tang.
- Chopped pickles or capers: Add briny, sharp bites that cut through all the creamy richness.
- Chives instead of green onions: Milder, a little more elegant, and pairs well if you skip the celery.
- Vegan bacon + eggless mayo: Want to keep the vibe but ditch the animal products? Totally doable. Just adjust your seasonings to help boost the smoky punch.
- Mustard variety swap: Try whole grain mustard or spicy brown if you want a slightly different kind of kick.
- Try warm: Eat it warm right after mixing if you don’t have time to chill it. Totally a vibe. Like a cozy twist on potato heaven.
What to Serve with Bacon Potato Salad
This salad doesn’t need much to feel complete, but oh boy does it get along well at the dinner table. Pair it right and it becomes a next-level meal.
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A juicy grilled burger and a scoop of this salad? Magical. The salty crunch of the bacon and the creamy dressing bring a cool contrast to something smoky and beefy off the grill. Great for cookouts or just your Tuesday grill mood.
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Roast chicken or baked chicken breasts love this on the side. It cuts the richness of the meat while adding texture and a hit of salt from the bacon.
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Feeling more spontaneous? Pair it with a plate of leftover stir-fry noodles. Contrast is your friend: warm stir-fry + cool salad = balance.
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Need something vibrant? Try it with a side of roasted butternut squash salad. Rich and subtle vs. tangy and crisp. Plus you’ll look incredibly put-together.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this bacon potato salad ahead of time?
Yes! In fact, it might even be better that way. Letting the salad chill for a few hours (or overnight) gives all the creamy, tangy, smoky flavors time to mingle. I recommend making it the day before, then just giving it a quick stir and seasoning check before serving. More time = more flavor.
Can I use regular potatoes instead of baby potatoes?
You totally can. Waxy potatoes like Yukon Golds or red potatoes are ideal since they hold their shape well. Just cut them into bite-sized chunks. Avoid russets—they tend to fall apart and get mushy when boiled, which isn’t the dream here.
What’s the best way to cook the bacon for this recipe?
Frying in a skillet over medium heat is classic—just make sure you’re cooking until it’s *really* crispy so it holds up after mixing. You can also bake your bacon on a sheet pan if you’re making big batches. Just pop it in a 400°F oven for about 15–18 minutes. Works like a charm.
Is this safe to bring to a cookout or picnic?
Yes, as long as you keep it chilled! This salad contains mayo, sour cream, and eggs (if you use them), so don’t leave it out at room temp for more than two hours. If it’s hot outside, aim for one hour max. Transport it in a cooler and serve it in a bowl set over ice if possible.
Creamy Bacon Potato Salad
Ingredients
Salad
- 2 pounds (900 g) baby potatoes red, yellow, or mixed; unpeeled and halved/quartered if large
- 6 slices thick-cut bacon cooked until crispy, crumbled
- 2 hard-boiled eggs optional, chopped
- 1/3 cup (50 g) red onion finely diced
- 2 stalks celery optional, finely diced
- 3 green onions thinly sliced
- 1/4 cup (10 g) fresh parsley chopped, plus extra for garnish
Dressing
- 1/2 cup (120 g) mayonnaise full-fat preferred
- 1/3 cup (80 g) sour cream or Greek yogurt or half and half of each
- 1 tbsp (15 g) Dijon mustard
- 2 tsp (10 ml) apple cider vinegar
- 1 tsp (7 g) honey optional
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (1.5 g) smoked paprika
- Kosher salt & black pepper to taste
Equipment
- Large pot
- Skillet
- Large mixing bowl
Instructions
- Boil the potatoes: Place baby potatoes in a large pot and cover with generously salted cold water. Bring to a boil, reduce to a simmer, and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- Crisp up the bacon: While potatoes cook, fry bacon slices in a skillet over medium heat until crisp. Transfer to a paper towel to cool, then crumble.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream or Greek yogurt, Dijon, apple cider vinegar, honey (if using), garlic powder, smoked paprika, and a pinch of salt and pepper. Taste and adjust as needed.
- Assemble the salad: Add slightly cooled potatoes to the bowl with dressing and toss gently to coat. Fold in bacon, red onion, celery (if using), green onions, and parsley. If using, gently mix in chopped eggs last.
- Chill: Cover and refrigerate for at least 1 hour (up to 24 hours), allowing the flavors to meld.
- Final touches: Taste and adjust seasoning if needed. Top with reserved parsley and extra bacon before serving.
