This Potato Salad with Bacon is mouthwatering and irresistible! Perfect for any summer BBQ or picnic, this dish takes the classic potato salad to the next level with crispy bacon bits mixed in. With a creamy dressing and a hint of smoky goodness, this salad is sure to be a crowd-pleaser.
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Table of Contents
Why You Will Love This Recipe
- Flavor Enhancement: Bacon adds a rich, smoky, and savory flavor to the potato salad, elevating the overall taste profile.
- Texture: The crispy texture of bacon contrasts well with the softness of boiled potatoes, creating an amazing interplay that can make each bite more interesting.
- Saltiness: Bacon adds a salty element, enhancing the overall seasoning of the potato salad.
- Crowd Pleaser: Everyone usually loves bacon. Adding it here can make the dish more appealing to a wide range of tastes, making it a potential crowd-pleaser at gatherings and cookouts.
What Type of Bacon to Use
Use your favorite and what you like. You can even use turkey bacon. Thick-cut bacon will work well to produce large chunks in the salad
What Type of Potatoes to Use
The type of potatoes you use will vary based on your texture preference for the dish. Southern classic potato salad is often made with russet potatoes because they have a lot of starch and will produce a soft texture. Russet potatoes will also break apart a little bit once they are cooked. We like this about them. I use Russet.
If you're looking for potatoes with a firm texture, that will keep their shape once they are cooked, consider the following:
- Yukon Gold: Creamy, slightly sweet, with golden flesh. They have a smooth texture and a great ability to hold their shape.
- Red Potatoes: These have thin red skin and a slightly waxy texture. They are known for their firmness and resistance to falling apart when cooked.
- Fingerling Potatoes: Fingerling potatoes are small, elongated, and come in various colors. They have a creamy texture and hold up well in salads, while adding an interesting visual appeal.
Do You Have to Peel Them
Peeling is a matter of personal preference. Some people prefer to leave the skin on for added texture and flavor, while others prefer a smoother texture without the skin. If you leave the skin on, be sure to wash them really well.
- Texture: Potato skins can add a slightly chewy texture to the salad. If you prefer a creamier and softer texture, peeling the potatoes would be the way to go. If you enjoy a bit of added texture and a rustic feel, leaving the skin on can be a good option.
- Appearance: Peeled potatoes give a cleaner and more uniform look to the salad. If you want a visually consistent appearance, peeling the potatoes is recommended.
- Taste: Potato skins can contribute a slightly earthy and nutty flavor to the salad. If you enjoy this flavor profile, leaving the skin on can enhance the overall taste. However, if you prefer a milder and smoother flavor, peeling the potatoes would be a better choice.
How to Prep and Boil the Potatoes
- Wash the potatoes under cool running water to remove any dirt or debris. If desired, peel the potatoes using a vegetable peeler.
- Cut the potatoes into roughly equal-sized pieces to ensure even cooking.
- Transfer the cut potatoes to a large pot and add enough water to cover them. Add ¼ teaspoon of salt to the water.
- Place the pot on the stove over medium-high heat. Cover the pot with a lid and bring the water to a boil. Reduce the heat to medium-low to maintain a gentle simmer.
- Let the potatoes simmer for about 8 to 15 minutes or until they are fork-tender. The cook time will vary depending on the size and type of potatoes, so check for doneness by inserting a fork or knife into a potato piece. It should slide in easily without resistance.
- Once the potatoes are cooked, carefully pour them into a colander to drain off the hot water and remove any excess moisture.
How to Boil Eggs
I love to use my Air Fryer Boiled Eggs or Instant Pot Boiled Eggs because these methods are foolproof and pretty easy. Here's how you cook them on the stove:
- Add the eggs in a single layer in a saucepan. Make sure they have enough space to move around without cracking.
- Pour enough cold water into the saucepan to cover the eggs by about an inch.
- Place the saucepan on the stove over medium heat and bring the water to a gentle boil.
- Once the water reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer. Too vigorous of a boil can cause the eggs to bounce around and crack.
- Set a timer for the following cooking times:
- Soft-boiled eggs: Cook for 4 to 6 minutes.
- Medium-boiled eggs: Cook for 8 to 10 minutes.
- Hard-boiled eggs: Cook for 12 to 14 minutes.
- While the eggs are cooking, prepare a bowl filled with ice water. This will help cool the eggs quickly and make them easier to peel.
- Once the eggs have finished cooking, carefully transfer them from the saucepan to the ice bath.
- Let the eggs sit in the ice bath for at least 5 minutes to cool completely. Then, gently tap each egg on a hard surface to crack the shell.
How to Make Potato Salad with Bacon
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add cooked potatoes to a bowl with bacon, diced eggs, mayo, mustard, relish, onions, all of the spices, and salt and pepper to taste.
- Stir to combine.
- Chill.
How to Season It
Since this is a spin off of the classic version and has added bacon, I love to use my Homemade Ranch Seasoning. Classic potato salad usually has mustard, relish, and paprika for flavor. I keep those in. If you want something more in line with a BLT, maybe omit the mustard.
My homemade seasoning is a blend of the following:
- Chives (Dried or Fresh)
- Dried Dill
- Onion Powder
- Garlic Powder
- Salt
- Pepper
Can You Make it Without Eggs
Yes! That's an easy omission.
How to Substitute Mayo
You can use the same amount of sour cream or plain Greek yogurt.
Watery Potato Salad
- Cook the potatoes properly: Cook the potatoes until they are tender but not overcooked. Overcooking can lead to waterlogged potatoes. To test for doneness, insert a fork or knife into a potato piece. It should slide in easily without breaking the potato apart.
- Cool the potatoes completely: After cooking, drain the potatoes and let them cool completely before adding the other ingredients. Cooling helps to firm up the potatoes and reduce moisture content.
- Drain any excess liquid: If you notice any liquid accumulating in the salad bowl, carefully drain it off before serving. Excess liquid can make the salad watery, so it's best to remove it.
- Refrigerate the salad: This is a dish that is typically served chilled, so this may go without saying. Cold temperatures can help solidify any residual liquid and maintain the salad's texture.
- There's a reason why it's usually made with eggs: Eggs are an absorbent ingredient that will help soak up any excess moisture in the salad. If you plan to omit them, keep this in mind.
Additional Substitutions and Add-ins
- Fresh herbs: Add a burst of freshness with chopped herbs like parsley, dill, basil, or cilantro.
- Pickles: Diced pickles or cornichons can offer a tangy and crunchy addition.
- Red onions: Finely chopped red onions can provide a sharp and slightly sweet flavor.
- Celery: Include thinly sliced celery for a refreshing crunch.
- Bell peppers: Diced bell peppers, whether red, green, or yellow, can add color and a slight crunch.
- Lemon juice: Freshly squeezed lemon juice can brighten up the flavors of the salad.
- Vinegar: Experiment with different vinegars like apple cider vinegar, white wine vinegar, or balsamic vinegar for bold flavor.
- Spicy Flavor: Add a pinch of cayenne pepper to help elevate the flavor.
- Nuts: Chopped nuts, such as walnuts, pecans, or almonds, can provide a delightful crunch and nutty taste.
- Cheese: Crumbled feta, grated cheddar, or cubed mozzarella can add a cheesy element.
- Avocado: Sliced or diced avocado can contribute a creamy and buttery texture.
- Radishes: Thinly sliced radishes can offer a peppery and refreshing bite to the salad.
- Corn: Fresh or grilled corn kernels can provide sweetness and crunch.
- Olives: Sliced or chopped olives, such as black or Kalamata, can add a briny and savory flavor.
Can You Make it in Advance
Leftovers can be stored in the fridge tightly covered and sealed for 3-4 days. Potato salad is usually at it's best around 1-2 days. If you plan to make it in advance, don't make it too far ahead.
Can You Freeze It
I don't recommend it. The mayo or creamy dressing will separate and become watery when thawed, resulting in a loss of texture and overall quality. Additionally, freezing and thawing can affect the consistency and taste of other ingredients of the herbs use in the salad.
Pair With These Recipes
How to Grill Ribs
Smoked Chicken Wings
How to Grill Burgers
How to Grill Chicken Wings
More Salad Recipes
Soul Food Potato Salad
Southern Macaroni Salad
Bow Tie Pasta Salad with Italian Dressing
Broccoli Salad with Bacon and Cheese
Bacon Ranch Pasta Salad
Potato Salad with Bacon
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Ingredients
- 2 pounds potatoes Peeled and diced into 1 ½ inch cubes. See notes for the types you can use.
- 5 slices bacon Cooked and crumbled
- 3-4 hard boiled eggs Diced and chopped.
- 1 cup mayo
- ½ cup chopped onions I used red onions. Use your preferred type.
- ¼ cup pickle relish
- 1 tablespoon yellow mustard
- salt and pepper to taste
- 1 teaspoon paprika I use smoked paprika for smoky flavor.
Optional Ranch Seasoning (You can also use store-bought seasoning if you wish.)
- 1 teaspoon fresh or dried chives
- 1 teaspoon fresh or dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Wash the potatoes under cool running water to remove any dirt or debris. If desired, peel the potatoes using a vegetable peeler.
- Cut the potatoes into roughly equal-sized pieces to ensure even cooking.
- Transfer the cut potatoes to a large pot and add enough water to cover them. Add ¼ teaspoon of salt to the water. Place the pot on the stove over medium-high heat. Cover the pot with a lid and bring the water to a boil. Reduce the heat to medium-low to maintain a gentle simmer.
- Let the potatoes simmer for about 8 to 15 minutes or until they are fork-tender. The cook time may vary depending on the size and type of potatoes, so check for doneness by inserting a fork or knife into a potato piece. It should slide in easily without resistance.
- Once cooked, drain the water from the potatoes. You can use a strainer or use a slotted spoon to gather them. Place the potatoes in a bowl to cool. Cooling is important. If you don't allow them to cool the potato salad will be watery.
- To the bowl, add the bacon, diced eggs, mayo, mustard, relish, onions, all of the spices, and salt and pepper. Taste repeatedly. You may need to add additional salt and pepper. I like to add the mustard last and adjust it to suit to taste.(If you prefer sweet potato salad add a little more relish and maybe sweetener or sugar.)
- Stir to combine.
- Cover and chill for at least an hour to two hours before serving.
Notes
- The type of potatoes you use will vary based on your texture preference for the dish. Southern classic potato salad is often made with russet potatoes because they have a lot of starch and will produce a soft texture. Russet potatoes will also break apart a little bit once they are cooked. We like this about them. I use Russet.
- If you’re looking for potatoes with a firm texture, that will keep their shape once they are cooked, consider Yukon gold, red potatoes, or fingerling.
- When you slice the potatoes, they need to be equal in size. Otherwise, smaller potatoes will cook faster and result in mushy potatoes.
- If the potato salad is watery, you didn’t allow the potatoes to cool long enough prior to combining the dressing. You must drain them well and allow them to cool after boiling. Or they were cooked too long and became waterlogged.
- You can omit the eggs if you wish.
- You can substitute sour cream or plain Greek yogurt for mayo.
- You can double the recipe. If you don’t have a large pot, you may consider boiling the potatoes in batches.
- This is a dish that you will want to add your ingredients (especially the spices) a little bit at a time, and then taste repeatedly to determine if it needs a little bit of anything else. Always adjust the recipe to suit your taste.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Chenee says
This was incredible. Bacon adds such a nice flavor and texture to potato salad!
staysnatched says
What I love most!
Casey says
Oh my goodness! This may just be my new favorite potato salad recipe! Yummy!
Kim says
Is there anything that bacon doesn't make better? This looks absolutely amazing!
Tavo says
Your potato salad recipe was a delightful surprise! The combination of flavors and textures really brought a new level of enjoyment to a classic dish. I appreciated the clear instructions and handy tips, making the cooking process smooth and enjoyable. This recipe has definitely earned a spot in my go-to list for family gatherings and potlucks.
staysnatched says
I'm glad you enjoyed the tips!
Tayler says
I brought this potato salad into work for a potluck today and OMG was it delicious! Everyone devoured it!
staysnatched says
Great for potlucks!