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Potato Salad with Bacon

A creamy and tangy potato salad loaded with bacon and eggs–perfect for your next cookout or potluck. 

Potato Salad with Bacon

Since Memorial Day is around the corner I decided to whip up a batch of potato salad. Instead of going with my normal go-to recipe, I decided to switch it up and try a potato salad with bacon. I found a recipe on Garlic and Zest that sounded tasty but I had to adapt it just a bit. My daughter is a huge dill pickle fan so I added a little diced dill pickles and used just a touch of regular paprika instead of the amount of smoked paprika the original recipe called for. The potato salad was simple to throw together and tasted great–the leftovers the next day were even better.

Potato Salad with Bacon

Potato Salad with Bacon

Cook the bacon in a skillet until crispy. Drain on a paper towel and chop into bits.

Meanwhile, prepare the hard-boiled eggs–click here for instructions.  Once they are hard-boiled, peel & chop.

While the bacon & eggs are cooking, chop the potatoes into 1-inch pieces. Boil potatoes in a pot of salted water until they are tender (about 10-15 minutes). Drain very well and pour into a large bowl. Immediately drizzle the vinegar on top of the hot potatoes and gently toss to coat them evenly. Set aside to allow them to cool completely.

Combine the mayonnaise and Dijon mustard together until creamy and smooth then season it with sea salt and freshly cracked pepper, to taste.

Add the bacon bits, chopped hard-boiled eggs, dill pickles, onion, green onion, and celery to the cooled potatoes; gently toss. Add the mayonnaise mixture and toss to coat evenly. Taste and season with sea salt and freshly cracked pepper to taste. Sprinkle paprika on top along with some fresh parsley. Serve and enjoy.

Potato Salad with Bacon

Potato Salad with Bacon

Potato Salad with Bacon

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Author: Adapted by Pam - For the Love of Cooking / Original by Garlic & Zest

Equipment

Ingredients

  • 5 slices of bacon, cooked & chopped into bits
  • 3 hard-boiled eggs, peeled & chopped
  • lbs Yukon gold potatoes, peeled & cut into 1-inch cubes
  • tbsp red wine vinegar
  • ½ cup + 2 tbsp mayonnaise
  • 3 tsp Dijon mustard
  • Sea salt and freshly cracked pepper, to taste
  • ¼-½ cup dill pickles, diced, to taste
  • ½ small yellow onion, finely diced
  • 2 green onion, sliced
  • 2 stalks of celery, finely diced
  • Paprika, to taste, to sprinkle on top
  • Fresh parsley, for garnish

Instructions

  • Cook the bacon in a skillet until crispy. Drain on a paper towel and chop into bits.
  • Meanwhile, prepare the hard-boiled eggs--click here for instructions.  Once they are hard-boiled, peel & chop. 
  • While the bacon & eggs are cooking, peel & chop the potatoes into 1-inch pieces. Boil potatoes in a pot of salted water until they are tender (about 10-15 minutes).
  • Drain very well and pour into a large bowl. Immediately drizzle the vinegar on top of the hot potatoes and gently toss to coat them evenly. Set aside to allow them to cool completely. 
  • Combine the mayonnaise and Dijon mustard together until creamy and smooth then season it with sea salt and freshly cracked pepper, to taste. 
  • Add the bacon bits, chopped hard-boiled eggs, dill pickles, onion, green onion, and celery to the cooled potatoes; gently toss.
  • Add the mayonnaise mixture and toss to coat evenly. Taste and season with sea salt and freshly cracked pepper to taste.
  • Sprinkle paprika on top along with some fresh parsley. Serve and enjoy. 
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5 Comments

  1. I’ve never met a potato salad I didn’t like but some more than others. Since I believe bacon makes almost everything better, I know I would love it in potato salad.