We think you’ll agree that bacon just makes everything better, especially when it’s tossed in a potato salad. While the classic potato salad focuses on protein mix-ins like eggs or ham, this recipe puts all of them to shame with that salty, crunchy, savory bacon. It’s like eating your favorite loaded baked potato in the form of a cold salad. It’s that much easier to make (and serve!) at your next backyard barbecue.
The best part? The drippings from the cooked bacon are the real MVP of this recipe. They’re used to cook the onion and toss it into the potato salad itself. We feel pretty confident when we say it’s the best-ever bacon potato salad recipe.
Ingredients for Potato Salad with Bacon
- Red potatoes: Red potatoes are waxier than russet or Idaho potatoes, meaning they hold their structure in a potato salad and are less likely to fall apart. Yukon gold potatoes are also one of the best for making a potato salad.
- Bacon: The star of the show! Besides the potatoes, of course. Bacon is added to this recipe to add that salty and savory taste to your potato salad. The drippings from the cooked bacon are also used with this recipe for cooking the onions and adding more fatty flavor to your salad.
- Onion and celery: These vegetables are added to give this recipe extra flavor and crunch with each bite. Also, it provides a healthy element to this savory dish.
- Dijon or yellow mustard: Either mustard will work well for this potato salad recipe with bacon. Use a country Dijon or whole grain Dijon mustard for more elevated flavors.
- Seasonings: Dill weed, celery salt and celery seed are used for this potato salad with bacon.
- Mayonnaise: A potato salad isn’t complete without mayo bringing it all together! Mayonnaise is mixed with mustard and seasoning to create a tasty dressing that will pair well with hearty potatoes and bacon.
Directions
Step 1: Boil the potatoes
Place the potatoes in a 6-quart stockpot and add water until completely submerged. Sprinkle in the salt and bring the pot to a boil. Reduce the heat and let the potatoes cook uncovered until tender, 12 to 15 minutes. Drain the potatoes and then move them to a large bowl.
Step 2: Cook the bacon
While the potatoes are boiling, cook the chopped bacon over medium heat in a large skillet until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve four tablespoons of the bacon drippings in a small bowl. Cook the onion in the reserved drippings in the skillet for six to eight minutes.
Step 4: Reserve bacon, then toss with potatoes
Reserve at least 1/4 cup of the cooked bacon to top your potato salad later. Add the rest of the bacon and the onion, celery and reserved bacon drippings in the large bowl with the potatoes. Toss the mixture together and let it cool.
Step 4: Mix the dressing, toss and refrigerate
While the potato salad is cooling, mix the mayonnaise, mustard, dill weed, and seasonings in a small bowl. Scrape the dressing into the large bowl with the potato salad and toss until completely coated. Cover the bowl and let the potato salad chill in the refrigerator for at least one hour before serving.
When it’s time to serve, sprinkle the rest of the reserved bacon on top to finish.
Recipe Variations
- Use ranch: For an extra tangy kick to your salad, swap out a half or whole cup of mayonnaise for ranch dressing. The amount you use will solely be based on how much you love the taste of this classic salad dressing. Because who doesn’t love the magical pair of bacon and ranch?
- Add a hard-boiled egg: Some home cooks enjoy making this potato salad with bacon and egg, almost like they are enjoying breakfast. For an even heartier potato salad, hard boil your eggs and toss them into your salad at the end before refrigerating the bowl.
- Make it cheesy: Potatoes and bacon also pair well with sharp cheddar cheese, so why not add it to this salad recipe as well? Sprinkle in shredded cheddar cheese when tossing everything together before chilling.
- Swap dill weed for chives: If you’re not a fan of dill, swap it for freshly chopped chives. Reserve some of the chives to sprinkle on top of the dish with the bacon. It gives the potato salad recipe a pop of color that’ll impress your guests.
How to Store Potato Salad with Bacon
Typically potato salad is good to eat for up to five days if stored properly in an air-tight container in the fridge. If you add egg to this salad, consider consuming it even earlier. With eggs, this potato salad lasts between three to four days. Freezing this potato salad might seem like the solution, but it isn’t the wisest choice. The texture won’t be as creamy and smooth, and not very pleasant to eat.
Tips for Potato Salad with Bacon
Can I swap fresh dill for dill weed?
Yes! While dill weed is an easy seasoning you could likely have on hand, if you find yourself with a fresh bunch of dill make the swap. To make sure you’re using enough to get the proper taste, use 3 teaspoons of fresh dill for every teaspoon of dill weed in a recipe.
Can I use pre-cooked bacon for this potato salad recipe?
While pre-cooked bacon would be convenient for tossing this recipe together, the drippings from the bacon cooked in the skillet are a key ingredient in this dish. We recommend cooking fresh-sliced bacon and making the most of that bacon flavor.
Should I keep the skin on my potatoes?
Although they aren’t necessary, potato skins another layer of flavor and texture to this red potato salad with bacon. If you prefer to leave the skin on your potatoes, it will not alter this recipe in any way. Except for the taste, of course!
