This Potato Salad with Bacon is incredibly flavorful and surprisingly easy to make. It comes together quickly but tastes like you spent hours in the kitchen. And bacon—well, bacon makes everything better.
This Southern-style potato salad is perfect for potlucks, barbecues, picnics, and family gatherings. It pairs well with grilled foods—hot dogs, burgers, chicken, fish, or steak—and makes a dependable, crowd-pleasing side dish whenever you need one.
Why You’ll Love This Recipe
The creamy dressing, tender potato chunks, crisp celery, savory bacon, and bright herbs combine into a classic potato salad with a Southern twist.
- Quick & Simple: Ready in about 35 minutes from start to finish. The ingredients are common and easy to prepare, so this is a dependable choice when you need a fast, tasty side.
- Family Favorite: This creamy potato salad gets great feedback at gatherings—both adults and kids tend to love it, making it a recipe you’ll return to often.
- Make Ahead: It improves in the fridge, so make it a few hours in advance or the night before. It keeps well for up to three days when properly stored.
Ingredients
What you’ll need:
Ingredient Notes
This is essentially a bacon-and-egg potato salad with classic mix-ins: bacon, hard-boiled eggs, green onions, celery, mustard, paprika, and dill. A few tips on key ingredients:
- Potatoes: Choose thin-skinned varieties such as Yukon Gold or red potatoes. They hold their shape after cooking and are easy to peel once tender.
- Bacon: Use fairly lean bacon and crumble it after cooking — you need about 1 cup of cooked bacon crumbles. Pre-cooked bacon bits can be used in a pinch.
- Mustard: Plain yellow mustard works well; substitute spicy or brown mustard if you prefer more heat and depth.
- Paprika: Regular paprika adds color and mild flavor; smoked paprika will add a smoky note that complements the bacon.
Step-By-Step Instructions
How to make the potato salad:
Step 1: Wash and halve the potatoes; don’t peel them yet. Place in a large pot, cover with water, bring to a boil, then simmer for 10–15 minutes until just tender. Avoid overcooking so the potatoes stay intact.
Step 2: Hard-boil the eggs, then halve them. Separate yolks and whites. Chop the whites into small pieces and mash the yolks in a small bowl.
Step 3: Mix the mashed yolks with mayonnaise and mustard until nearly smooth.
Step 4: In a large bowl combine the chopped egg whites, celery, green onions (scallions), parsley, dry dill, paprika, salt, and pepper. Gently stir to combine.
Step 5: Pour the yolk-mayo-mustard mixture into the large bowl and fold everything together until evenly coated.
Step 6: Drain the potatoes when tender. Peel them and cut into roughly 1/2-inch pieces.
Step 7: Add the potato pieces and crumbled bacon to the egg mixture and gently fold until combined.
Step 8: Chill the salad for at least 2 hours before serving; overnight refrigeration yields the best flavor. Serve cold.
Expert Cooking / Preparation Tips
- Boiling eggs: Start eggs in cold water, bring to a near boil, remove from heat, cover, and let sit off the heat for about 20 minutes. Rinse with cold water to stop cooking and make peeling easier.
- Multitask: While eggs cook you can cook the potatoes and bacon, and prep the other ingredients to save time.
- Chill: Refrigerate the finished salad for at least 2 hours; flavors meld and improve after chilling. Store tightly covered for up to three days.
Recipe FAQs
I recommend thin-skinned varieties such as Yukon Gold or red potatoes. They hold their shape during cooking and are easy to peel.
Stored in a sealed container at cold temperature, potato salad will keep 3–5 days. Avoid leaving it unrefrigerated for more than two hours when serving, especially on hot days.
Freezing is not recommended. Mayonnaise and potatoes change texture after freezing and thawing, often becoming watery or mushy.
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*Find more summer recipes in the recipe collection on the site.
If you try this Potato Salad with Bacon, please leave a star rating and share your notes in the comments. Enjoy!
Recipe
Simple Potato Salad With Bacon
A classic, creamy potato salad with bacon and hard-boiled eggs—perfect for gatherings and cookouts.
Ingredients
- 3 pounds potatoes (red or white), cut in half
- 1 cup cooked, crumbled bacon (lean, about 7–8 slices)
- 4 eggs, boiled and peeled
- 1 large celery stalk, finely chopped
- 1 bunch green onions or scallions, chopped (about ½ cup)
- ¼ cup parsley, fresh and finely chopped
- 1 teaspoon salt, more to taste
- ½ teaspoon ground black pepper, more to taste
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- 1 cup mayonnaise
- ¼ cup plain yellow mustard
Instructions
- Wash and halve the potatoes, leaving skins on. Place in a large pot, cover with water, bring to a boil, then simmer 10–15 minutes until just tender. Drain.
- Hard-boil the eggs, cool, and peel. Halve eggs, separate yolks and whites. Chop whites and mash yolks.
- Mix mashed yolks with mayonnaise and mustard until nearly smooth.
- In a large bowl combine chopped egg whites, celery, green onions, parsley, dill, paprika, salt, and pepper. Stir gently.
- Add the yolk-mayonnaise mixture to the bowl and mix to combine.
- Peel and cut the cooked potatoes into ½-inch pieces. Add potatoes and crumbled bacon to the bowl. Fold gently until evenly coated.
- Refrigerate for at least 2 hours before serving; best if chilled overnight. Store in the refrigerator up to three days.
Notes
- Use thin-skinned potatoes like Yukon Gold or red potatoes to help the pieces hold their shape.
- Cook eggs until fully hard-boiled for easier handling and slicing.
- Prepare the salad ahead of time—the flavors deepen after chilling.
Nutrition
Calories: 311 kcal | Carbohydrates: 2 g | Protein: 6 g | Fat: 31 g | Saturated Fat: 7 g | Cholesterol: 106 mg | Sodium: 724 mg | Potassium: 131 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 510 IU | Vitamin C: 3 mg | Calcium: 27 mg | Iron: 1 mg