Bacon Potato Salad
Ingredients
- 2 pounds baby potatoes
halved or quartered, red, yellow, or mixed
- 6 -8slices thick-cut bacon
cooked and crumbled
- 3 large eggs
hard-boiled and chopped, optional
- 1/3 cup red onion
finely diced
- 1/4 cup celery
finely diced, optional
- 3 green onions
sliced
- 1/4 cup fresh parsley
chopped, plus extra for garnish
- 3/4 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
Directions
- 1
Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 12-15 minutes or until fork-tender. Drain and set aside to cool slightly.
- 2
While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Remove the bacon and place the slices on a paper towel to cool. Then, crumble them into small pieces.
- 3
Add the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, honey (if using), garlic powder, smoked paprika, salt, and pepper to a large bowl. Whisk until smooth.
- 4
Add the slightly cooled potatoes to the bowl with the dressing. Toss to coat evenly. Fold in the bacon, red onion, celery, green onions, and parsley. Gently mix in the chopped hard-boiled eggs if using.
- 5
Cover and refrigerate the salad for at least 1 hour (up to 24 hours). This allows the flavors to meld together.
- 6
Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra parsley and crumbled bacon if desired.
Bacon Potato Salad
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About this Recipe
Craving that iconic, crowd-pleasing side dish that always disappears first at any gathering? This creamy Bacon Potato Salad is your answer, delivering an irresistible blend of savory, tangy, and subtly sweet flavors that will have everyone asking for the recipe.
What makes this bacon potato salad truly special is its perfect balance. You'll love how tender baby potatoes are enrobed in a rich, velvety dressing, studded with bits of crispy, thick-cut bacon. The combination of tangy apple cider vinegar and Dijon mustard with a hint of optional honey creates a complex flavor profile that elevates it far beyond ordinary versions.
Prepare for a symphony of textures and tastes with every spoonful. The potatoes are cooked until perfectly tender, offering a soft counterpoint to the satisfying crunch of finely diced red onion and optional celery. Fresh green onions and parsley brighten the dish, while the smoky paprika adds depth. The creamy mayonnaise and sour cream (or Greek yogurt) base coats everything beautifully, making for a truly decadent yet refreshing side. If you opt for them, the chopped hard-boiled eggs add an extra layer of richness.
You can easily tailor this potato salad to your taste. For an extra pop of herbaceousness, consider adding fresh dill or chives alongside the parsley. If you prefer a lighter dressing, adjust the proportions of mayonnaise and sour cream to your liking. While the bacon is a star, you could experiment with crispy pan-fried pancetta for a different savory note. The honey is optional, so feel free to omit it for a less sweet profile, or swap the sour cream for Greek yogurt for a tangier bite.
This Bacon Potato Salad is the quintessential accompaniment for summer barbecues, potlucks, and picnics, though it's equally delightful year-round alongside grilled chicken, burgers, or pulled pork. Garnish generously with extra fresh parsley and crumbled bacon before serving for a beautiful presentation.