Creamy Bacon Potato Salad Recipe

💖 Why You’ll Love This Recipe

This potato salad with bacon has everything a good picnic side dish should have: a creamy dressing, tender potatoes, a little crunch from celery, fresh flavor from green onions and parsley, and smoky bacon in every bite.

• Quick and simple: The recipe takes about 35 minutes of active cooking and preparation time. After that, the salad only needs to chill before serving. The ingredients are easy to find, and the steps are straightforward.
• Crowd-friendly: Creamy potato salad is a favorite at cookouts, school picnics, family reunions, and holiday gatherings. This bacon version is especially popular because it has a familiar flavor with an extra savory touch.
• Great for making ahead: This salad can be prepared in advance and stored in the refrigerator. Chilling gives the potatoes time to absorb the dressing and allows the flavors to blend. For best results, refrigerate it for at least 2 hours or overnight.

🥘 Ingredients

Here is what you will need to make this Southern potato salad with bacon:

📖 Ingredient Notes

This is a classic potato salad with eggs and bacon, dressed with mayonnaise and yellow mustard. The seasoning is simple but flavorful, with paprika, dill, parsley, salt, and pepper bringing everything together.

• Potatoes: Thin-skinned potatoes such as Yukon Gold or red potatoes work best. They hold their shape well when cooked and are easier to peel after boiling. Avoid overcooking them, because mushy potatoes will make the salad too soft.
• Bacon: Use cooked, crumbled bacon. Lean bacon works well because it adds smoky flavor without making the salad greasy. You will need about 1 cup of cooked bacon crumbles, which is usually about 7 to 8 slices.
• Eggs: Hard-boiled eggs add richness and texture. The yolks are mashed into the dressing, while the whites are chopped and folded into the salad.
• Mustard: Plain yellow mustard gives the dressing its familiar tangy flavor. If you prefer a stronger taste, spicy mustard or brown mustard may be used.
• Paprika: Regular paprika works well, but smoked paprika can be used for a deeper smoky flavor that pairs nicely with the bacon.

See the recipe card below for exact ingredient quantities and full instructions.

🔪 Step-By-Step Instructions

Follow these simple steps to make creamy bacon potato salad:

Step 1: Wash the potatoes and cut them in half. Do not peel them yet, because they are easier to peel after cooking. Place them in a large pot, cover with water, bring to a boil, and cook over medium heat for 10 to 15 minutes, or until a fork slides in easily. Do not overcook them.

Step 2: Cut the hard-boiled eggs in half and separate the yolks from the whites. Chop the egg whites into small pieces, then place the yolks in a small bowl and mash them.

Step 3: Add the mayonnaise and mustard to the mashed yolks. Mix until the dressing is almost smooth.

Step 4: In a large bowl, combine the chopped egg whites, celery, green onions, parsley, dill, paprika, salt, and pepper. Stir gently with a large spoon.

Step 5: Add the yolk, mayonnaise, and mustard mixture to the bowl with the egg whites and vegetables. Stir until everything is evenly coated.

Step 6: When the potatoes are tender, drain them well. Peel each potato, then gently cut into ½-inch pieces.

Step 7: Add the chopped potatoes and crumbled bacon to the bowl with the dressing mixture.

Step 8: Fold everything together until the potatoes are coated. Cover and refrigerate for at least 2 hours before serving. For the best flavor, chill the potato salad overnight.

💭 Expert Cooking / Preparation Tips

• Boiling eggs: Place the eggs in a pot and cover them with cold water. Add a small pinch of salt if desired. Bring the water to a boil, then remove the pot from the heat just before a rolling boil and cover with a lid. Let the eggs sit, covered and off the heat, for 20 minutes. Drain and rinse under cold running water to stop the cooking process and make peeling easier.
• Work efficiently: While the eggs cook, prepare the potatoes, cook the bacon if needed, and chop the celery, green onions, and parsley.
• Do not overcook the potatoes: The potatoes should be tender but still firm enough to hold their shape. Overcooked potatoes can turn the salad mushy.
• Chill before serving: Refrigerate the salad for at least 2 hours if possible. Overnight chilling gives the dressing time to settle into the potatoes and improves the overall flavor.
• Storage: Keep the potato salad covered and refrigerated. It keeps well for up to three days when stored properly.

🧐 Recipe FAQs