Creamy Bacon Potato Salad
Bold, creamy, and a bit smoky, this bacon potato salad weaves together baby potatoes, crispy bacon, and a tangy dressing that tastes like summer and comfort. It features a mixture of textures (tender potatoes, crunchy onions and celery), a lively, well-balanced dressing, and is perfect for picnics, BBQs, or make-ahead lunches.
6
servings
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.
Notes
Potato salad will keep in the fridge for 3–4 days, stored in an airtight container. Not suitable for freezing (the dressing will separate). For a lighter version, swap sour cream with Greek yogurt, or omit eggs. Always keep chilled if serving outdoors.
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 577mg | Potassium: 620mg | Fiber: 3g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1.6mg