Traditional Potato Salad Recipe With Bacon

[Lien Kocurek]

Manypotato salad recipes call for vinegar of some type in the dressing, but the Dijon mustard here does a great job of adding tang and acid and goes incredibly well with the creaminess of the mayonnaise and the sweetness of the sugar.

Wanted to say that I adore this recipe!! Found it several years ago, and used it as a side at a volunteer firefighter fund raiser. Everyone loved it. I was asked to make it again for a senior citizen center fund raiser, again it was a hit. Thought you would want to know.

Indeed, hands down, this is THE BEST Potato Salad I have ever come across. Like me, I do not really like potato salads that are drenched thickly with mayonnaise. I like being able to taste the different textures in it and this is PERFECTION. Thank you so much for sharing it. I have since made it numerous times and each time, I actually scrape the bottom of my bowl EACH TIME. That is saying a lot for a picky eater like me. And each time I make it for family and friends, nothing is left to take home!

Wow. I have never made potato salad before but this recipe looked good. It is fabulous! The dressing, even without the bacon is really good. I used bacon bits (keep them in the freezer) and it worked just as well.

This is one of the best potato salads that I have ever had. I made it with very few changes and it was wonderful. I only used 6 slices of bacon, left out the green pepper and onion. But I did add a bunch of green onions. I made it for a luncheon and everyone raved about it, even the 91 year old aunt! This will be made lots of times this summer!

I made this on Thursday. It is excellent. I am lucky there was enough for the weekend. My husband took it with his lunch and others managed to taste test it before the weekend. Good thing I doubled the recipe. I love salt but agree much less is needed if you are using bacon. I used 1/4 tsp salt. It is perfect. I also cooked the bacon in the oven as it is less messy. I scraped the bottom of the pan and used a turkey baster to remove the oil and bacon drippings. I definitely got the bacon drippings flavor. Thanks for such a great recipe.

Have been looking for a new potato salad recipe.. and this one looks like it might be the one to try for this Christmas 2013 Dinner.. being In Australia, salads and cold meats are the go..I normally use the eggs in a potato salad but bacon celery and Green capsicum and onion sound like it will add not only flavor but also texture to the dish, thanks for sharing :)

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Bacon is a perfect addition to potato salad! I knew when I read your recipe it would be wonderful and it did not disappoint! I did use more like 5-6 cups potatoes, double the celery (we liek a lot) and a little less mayo but kept the mustard and bacon grease the same. it was great and will be my new go to. Thanks for another winner!

So I ended up making this for Easter, with just some minor changes, and it was super YUMMY! Not overly dressed, perfect flavor. This will now be a regular go-to recipe for gatherings and picnics! Thanks for sharing!

Make ahead: You can make this bacon potato salad up to 4 days before serving it. If you do make this ahead of time, be sure to give it a good toss before serving to help redistribute all of that yummy dressing!

The best potato salad is made by dousing hot potatoes with French Dressing so they take in the flavour before tossing in a creamy dressing. Complete with essential add-ins: bacon, cucumber and celery. Every bite is perfection!

The thing that makes it so special is pouring French Salad Dressing over the hot boiled potatoes. By dressing while hot, they absorb the French Salad Dressing flavour rather than just coating them. Which means, flavour inside the potatoes not just on the outside.

This potato salad will last 4 to 5 days in the fridge, and it just gets better with time. Make it once, and it will be a staple at all gatherings for years to come. I have never strayed from this recipe since the moment I tried it!

Potato salad is typically made with mayonnaise. But many potato salad lovers have a love-hate relationship with mayo, so if mayo is not your thing, check out my recipe for No-Mayo Potato Salad made with vinaigrette which is also in the video demo below (in the recipe card).

I like to use a combo of both mayo and sour cream to give the dressing a nice smooth and silky texture. They both contribute great flavor with the richness from the mayonnaise and a nice bite from the sour cream.

Now, pour the dressing over the potatoes and gently stir to combine. I like to transfer this to a serving bowl and top it with chopped scallions. If you really want to jazz it up, add some crumbled bacon for a beautiful finish.

This bowl has been made by a single artisan in Wisconsin, and it is just gorgeous! It comes as a trio in three different sizes. They are heirloom pieces you will treasure for generations.

This bacon potato salad will definitely please all the bacon lovers out there! In fact, the rendered bacon fat forms part of the dressing, giving it that rich, savory depth of flavor. Smoked paprika is another special ingredient that gives a signature smoky quality.

Cut the potatoes in half, and boil until tender. Rinse under cool water and drain in a colander. Return them to the pot, toss with white vinegar, and let cool. Meanwhile, cook the bacon until crispy. Transfer to paper towel when done, and reserve some bacon fat.

Combine the dressing ingredients in a medium bowl, taste, and adjust as needed. Add the cooled potatoes to a large bowl, and toss with the dressing along with the scallions, parsley, and bacon. Serve right away, or chill if desired.

This Bacon Potato Salad is a classic potato salad that will make your heart happy. The stars in this salad are bacon, hard-boiled eggs, and mayo. This humble salad is perfect for any occasion, from barbecues to potlucks and everything else in between.

I am a big fan of potato salad, and my Bacon Potato Salad is a cozy Midwestern gem that's as comforting as it is easy to whip up with common pantry items. It's a dish that's welcomed at any gathering, bringing the simplicity and heartiness celebrated in every potluck and summer grill-out.

And it's not just a solo hit; it shines among my other potato salad recipes, such as the no-fuss Delicious Easy Potato Salad, the fresh Green Bean Potato Salad, the robust Romanian Potato Salad, and the beloved Spanish Potato Salad (Ensaladilla Rusa). Bacon elevates it, making this version the best potato salad you're likely to try.

There are different types of potatoes out there, but I like only two kinds for this delicious potato salad: red potatoes or Yukon Gold potatoes. These potatoes keep their shape, providing texture to the salad. I used Yukon Gold.

Bacon stripes: The best bacon for this salad is the bacon you like the most and have in the refrigerator. If I had to choose what kind of bacon I like the best, it would be the thick-cut hickory-smoked bacon. However, I like turkey bacon too, and I would not hesitate to use it in a potato salad.

Green onions: Green onions or scallions are my first choice for the salad. They are milder than the regular onion and provide freshness and texture to the dish. You can also use red onion.

I have to say that I quite like it and I know that many people would agree with me. It is a delicious mayo. I'm not too fond of salad dressings because most of them have added sugar, which I try to avoid. My recommendation is real mayo.

Mustard: Regular yellow mustard is classic for this recipe. However, Dijon mustard is a good replacement. I would not use spicy mustard if I served the salad at a potluck, for example.

Place the eggs in a pot with cold water and bring them to a boil. Set the timer for seven minutes from the moment the water starts boiling. When the time is up, place the eggs under cold water to stop the cooking.

Combine mayonnaise and mustard, and add salt and pepper to taste. Add the dressing to the salad bowl and mix lightly until all the ingredients are well coated.

Step 5. Place the salad in the refrigerator.

Potato SaladThis has been my go to potato salad recipe for years! Print Recipe Pin Recipe Rate RecipePrep Time: 20 minutes minutesCook Time: 10 minutes minutesTotal Time: 30 minutes minutesCourse: DinnerCuisine: AmericanKeyword: Easy Potato Salad RecipeIngredients4 large potatoes1 1/2 cups of mayo2 TBSP of yellow mustard1/2 tsp each of salt pepper, garlic powder, and paprika4 chopped hard boiled eggs6 pieces of cooked bacon crumbled2 green onions choppedInstructionsPeel, wash, and chop potatoes.Boil potatoes in a pot of water on the stove until they are fork tender.While the potatoes are boiling, add mayo, mustard, salt, pepper, garlic powder, and paprika to a bowl and mix together well.Add chopped green onions, 3 of the eggs, and 5 pieces of bacon and mix together. I like to save one egg and one piece of bacon for the top of the potato salad.Once the potatoes are cooked, add them to the bowl and mix everything together well. Stir carefully so the potatoes don't turn to mashed potatoes.Chill in the refrigerator for at least a couple hours.Before serving top with the chopped egg and bacon that you saved.Enjoy! Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

I love the contrasting flavours that is deliciously balanced together. Perfectly cooked potatoes with crispy salty bacon, pops of tangy pickles and aromatic red onion and chives, together with the ultimate homemade creamy potato salad dressing combination, this is a guaranteed crowd pleaser.

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