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Quick Bacon Potato Salad Recipe
Quick Bacon Potato Salad Recipe photo by Taste of Home

Quick Bacon Potato Salad Recipe

Read Reviews (39)
4.7 39
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My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to get-togethers. —Tami Gallagher, Eagan, Minnesota
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 4 cups cubed red potatoes
  • 1 cup chopped onion
  • 7 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh parsley
  • 1-1/3 cups mayonnaise
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons prepared ranch salad dressing
  • 2 tablespoons prepared mustard
  • 4 teaspoons white vinegar
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 398 calories, 35 g fat (6 g saturated fat), 22 mg cholesterol, 524 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein.


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.
Originally published as Bacon Potato Salad in Simple & Delicious July/August 2009, p51

Nutritional Facts

3/4 cup equals 398 calories, 35 g fat (6 g saturated fat), 22 mg cholesterol, 524 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Quick Bacon Potato Salad(39)

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Reviewed Jul. 12, 2014

very good, however i took out the vinegar and added balsamic dressing

Reviewed Jul. 5, 2014

I made this for our 4th of July family party and it was a big hit. I followed other reviewer tips and used half mayo, half sour cream and lightened up on the vinegar and mustard. I think next time I will follow the recipe on the mustard and vinegar as I think the extra zip would be good. This was great though and will be my new go to potato salad recipe.

Reviewed Jul. 1, 2014

I used half mayo and half sour cream for a more creamy dressing. I also used a bit less mustard, but it still seemed to be a bit acidic, so I added a little more sour cream.

Reviewed Jun. 12, 2014

I used halved new potatoes and cut the mustard to 1 tablespoon...delicious!

Reviewed Jun. 5, 2014

Tried this recipe for the first time today, and it is delicious. I was concerned that there was too much mayonnaise, but once it was chilled, the consistency was perfect. I love the tangy flavor the mayo mixture has after being combined with both the ranch dressing and mustard. I'll be making this again.

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