Who doesn’t love a good potato salad recipe? Hearty potatoes tossed in rich, creamy mayo, it’s a classic recipe that everyone loves. Moreover, our potato salad recipe here is made even more scrumptious with crispy bacon, mustard, and pickle relish. Besides being a popular side for picnics and barbeques, it makes for a great side dish during dinner too!
Despite the popularity of mayo potato salad nowadays, mayonnaise wasn’t used as a potato salad dressing in the past. In case you didn’t know, potato salad came from Germany. And Germans actually use herbs, oils, or vinegar to coat the potatoes. Also, they prefer to serve it warm, unlike the American version. For this recipe, we’re following the American version of the dish. As this potato salad recipe contains mayonnaise, it can spoil if left out for too long. Therefore, it is best to serve this dish chilled. Otherwise, eat it immediately.
Moreover, it is up to you as well to add or remove any ingredients in the salad. So feel free to add your own personal touch! Besides, we all know you’d want to throw a little more bacon in there than necessary. Also, we recommend adding a pinch or two of cayenne pepper if you want a bit of kick in every bite. If you’d like to learn more easy dishes for your next picnic, try our Confetti Macaroni Salad recipe.
Bacon Potato Salad Recipe Video
How To Make Bacon Potato Salad
A pretty straight forward dish. It's a creamy potato salad with a sprinkle of bacon to add a salty taste. A delicious recipe to make for any occasion.
Peel and dice the potatoes. Make sure to wash your potatoes well before peeling.
In a large pot, boil your potatoes for 13 to 15 minutes or until fork-tender. Ensure that the water covers all your potatoes.
In a heated skillet, add chopped bacon. Cook your bacon bits until crispy and golden brown. Remove the bacon bits from the skillet. Reserve the bacon oil for sauteing the rest of the ingredients. This adds a smokey, meaty flavor that is sure to be a hit.
Throw the diced red onion into your heated skillet and saute, making sure to scrape up the brown bits from the skillet.
Now, add in your diced celery stalks and continue sauteing until translucent, about 10 minutes. Remove from the skillet and set aside for later.
In a mixing bowl, add the dijon mustard, mayonnaise, sweet pickle relish, paprika, apple cider vinegar, and salt and pepper. Mix well.
Next, add your boiled potatoes and sauteed vegetables into your dressing.
Add your drained bacon bits and chopped boiled eggs. Top it off with dill and mix all your ingredients together until everything is fully coated with your creamy dressing.
Garnish with more chopped dill. Serve chilled in a bowl and enjoy with family and friends!
Ingredients You Need
Commonly Asked Questions
Why does the potato salad appear watery?
It’s all in the potatoes. You want to use potatoes such as our recommended Yukon or Red potatoes that have added starch to help keep it dry and less watery. The other reason is overcooking your potatoes or allowing your potatoes to sit and soak in the liquid. You can place it on a dry kitchen towel after boiling to avoid water build-up.
What can I use to substitute mayo?
You can use Greek yogurt, buttermilk, and even sour cream to add a little bit of tang. It will still have the same creamy texture with a slight alteration to the taste.
Our bacon potato salad is a bright and creamy dish that would have people lining up for seconds. It’s a symphony of textures and flavors! The chunky potato and bacon bits harmonize with the velvety dijon mustard and mayonnaise. It's a beautiful dish to try at home and your family might just thank you for it.
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