Bacon Potato Salad

Chunks of potato and hard-boiled egg mingle with salty bacon, tangy dill pickles and onions in this creamy potato salad. It’s a terrific side dish for any barbecue and will pretty much guarantee happy smiles around the table.

There just aren’t many people who don’t think that bacon makes everything better! (And didn’t bacon roasted potatoes teach us that almost every potato dish can be made even better with a bit of bacon?)

Potato Salad with Bacon

We love potato salads and the number of potato salad recipes on this website certainly proves it.

Have you tried roasting your potatoes for potato salad instead of boiling them? This Cajun potato salad starts with roasted potatoes, and along with hearty bites of bacon and egg it is tossed in a creamy, tangy, smoky, and slightly spicy dressing.

Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the street corn lover’s potato salad of your dreams.

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Potato Salad with Dill and Pickles

If you’re a fan of dill pickles, you’re likely to really enjoy the potato salads that we make. I love adding pickles to these salads, because they add so much more flavor than the traditional splash of vinegar.

Dill pickle potato salad boasts plenty of tart pickles mixed with a creamy dressing to make this absolutely unforgettable.

Cauliflower potato salad is another summer favorite. Tender crisp cauliflower florets, bite-size chunks of egg, and a sprinkling of green onions are tossed in a creamy, dill dressing to make this summer side dish.

The ultimate symphony of tangy flavors and creamy textures will have your taste buds singing praises and begging for more of this red skin potato salad. My brother HATES potato salad, and he ate three helpings of this dish.

Bacon Potato Salad

You’ll need the following ingredients for this recipe:

• Yukon Gold potatoes
• mayonnaise
• dill pickle relish
• dried dill
• salt and pepper
• bacon
• eggs
• red onion
• parsley

You can use any potato you like to make this potato salad. My choice is almost always the thin-skinned Yukon Gold potatoes. There’s no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, you’ll want to peel the potatoes for the best results.

Bacon Potato Salad Recipe

Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.

Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.

Sprinkle with red onions and parsley and stir to combine. Serve immediately or refrigerate until ready to serve.

There are endless variations on potato salad dressings and I enjoy mayonnaise-based dressings best. While my family enjoys just a tiny bit of mustard in the mix (and often none at all – as in this dressing) feel free to add a tablespoon of mustard here, or more, to your liking.

This loaded vegetable potato salad dressing has a great mayo and mustard base that is easily adjusted to taste. If you enjoy a dominant mustard flavor in your potato salad, you can increase the mustard up to ¼ cup without changing the salad too much.

Looking for more hearty side dishes? Tender jasmine rice with bite sized broccoli florets in a cheesy sauce makes this Cheesy Broccoli Rice picky eater approved.

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Bacon Potato Salad

Mary Younkin

Chunks of potato and hard-boiled egg mingle with salty bacon, tangy dill pickles and onions in this creamy potato salad. It's a terrific side dish for any barbecue and will pretty much guarantee happy smiles around the table.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 8

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Ingredients 

1x2x3x

• ▢ 2½ lbs Yukon Gold potatoes cut into ½-¾ inch pieces
• ▢ ⅔ cup mayonnaise
• ▢ ¼ cup dill pickle relish
• ▢ ¼ tsp dried dill
• ▢ ½ tsp kosher salt adjust to taste
• ▢ ½ tsp freshly ground black pepper adjust to taste
• ▢ ½ cup real bacon crumbles or 6 strips bacon, cooked and crumbled
• ▢ 6 hard boiled eggs roughly chopped
• ▢ ½ small red onion chopped very small
• ▢ 2 tablespoons chopped fresh Italian parsley

Instructions 

• Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
• Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.
• Sprinkle with red onions and parsley and stir to combine. Serve immediately or refrigerate until ready to serve.

Notes

You can use any potato you like to make this potato salad. My choice is almost always the thin-skinned Yukon Gold potatoes. There’s no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, you’ll want to peel the potatoes for the best results.

Nutrition

Calories: 330 kcal | Carbohydrates: 28 g | Protein: 11 g | Fat: 20 g | Saturated Fat: 4 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 5 g | Trans Fat: 0.04 g | Cholesterol: 158 mg | Sodium: 615 mg | Potassium: 670 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 309 IU | Vitamin C: 30 mg | Calcium: 41 mg | Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!