Potato Salad with Bacon
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.
Servings 10 servings
Calories 186kcal
Ingredients
- 2 pounds potatoes Peeled and diced into 1 1/2 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
- 1/2 cup chopped onions I used red onions. Use your preferred type.
- 1/4 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 1/4 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
Serving: 1serving | Calories: 186kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g