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Bacon Potato Salad

 Bacon Potato Salad
"My family requests this potato salad whenever we go on picnics. It’s a well-seasoned salad that gets a slight smoky flavor from the addition of bacon," says Charlotte McDaniel of Williamsville, Illinois.
8 ServingsPrep: 10 min. Cook: 25 min. + chilling


  • 2-1/4 pounds red potatoes (about 8 medium)
  • 1/2 pound sliced bacon, diced
  • 1/2 cup chopped onion
  • 2 teaspoons cider vinegar
  • 1 teaspoon celery seed
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup mayonnaise


  • Place potatoes in a Dutch oven and cover with water. Bring to a boil.
  • Reduce heat; cover and cook for 20-25 minutes or until tender.
  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • crisp. Using a slotted spoon, remove bacon to paper towels. Drain,
  • reserving 2 tablespoons drippings.
  • Drain potatoes. When cool enough to handle, peel and cut into cubes.
  • Place in a large bowl. Add the onion, vinegar, celery seed, salt,
  • pepper, bacon and reserved drippings; toss gently. Cool to room
  • temperature. Fold in mayonnaise. Cover and refrigerate overnight.
  • Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 355 calories, 27 g fat (5 g saturated fat), 18 mg cholesterol, 529 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein.