Let’s face it – finding the perfect potato salad recipe for summer cookouts and family gatherings can feel like an endless quest. Between juggling different family preferences and trying to avoid those bland, mushy versions we’ve all encountered at pot lucks, landing on just the right recipe can be tricky.
That’s where this potato salad with bacon comes in: it’s creamy and satisfying, easy to make ahead of time, and the addition of crispy bacon takes it from a basic side dish to something everyone will ask about. Plus, you can easily adjust the ingredients based on what you already have in your fridge.
Why You’ll Love This Potato Salad
- Quick preparation – Ready in just 30 minutes, this potato salad is perfect for last-minute gatherings or when you need a fast side dish for dinner.
- Make-ahead friendly – You can prepare this the day before your event, and it actually tastes even better after the flavors have had time to meld together in the fridge.
- Crowd-pleasing twist – The addition of crispy bacon and its warm fat takes regular potato salad to the next level, making it impossible to resist at any potluck or barbecue.
- Simple ingredients – Everything you need is probably already in your kitchen, and there’s no fancy equipment or complicated techniques required.
- Customizable recipe – You can easily adjust the seasonings to your taste, add more bacon if you’re feeling indulgent, or throw in extra vegetables for more crunch.
What Kind of Potatoes Should I Use?
While the recipe calls for Yukon Gold potatoes, you’ve actually got several good options for making potato salad. Yukon Golds are a solid choice because they’re waxy potatoes that hold their shape when cooked and have a naturally buttery flavor. Red potatoes work great too – they stay firm after boiling and have a similar waxy texture that prevents them from getting mushy. I’d suggest staying away from starchy potatoes like Russets for this recipe, since they tend to fall apart and can make your salad kind of grainy. Just make sure whichever potatoes you pick are cut into even-sized pieces so they cook at the same rate.
Options for Substitutions
This potato salad recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Yukon Gold potatoes: Red potatoes or russet potatoes work great too. Just watch cooking time as different varieties may cook faster or slower. Russets tend to break down more easily, so you might want to cut them slightly larger.
- Bacon: Turkey bacon can work as a lighter option, though you won’t get as much bacon fat for the dressing. If going meat-free, try adding smoked paprika (about 1/2 teaspoon) to get that smoky flavor.
- Mayonnaise: You can use half mayo and half Greek yogurt for a tangier, lighter version. For a mayo-free version, try all Greek yogurt, but you might need to adjust seasonings to taste.
- Dill pickle relish: Sweet pickle relish works too, or finely chopped fresh pickles. You can even use capers for a different twist – just use about 1 tablespoon instead.
- Green onions: Red onions (finely diced) or chives make good substitutes. If using red onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
- Hard-boiled eggs: While eggs add nice texture and richness, you can skip them if needed. Try adding some celery for extra crunch if you leave out the eggs.
Watch Out for These Mistakes While Cooking
The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them about 12 minutes after the water starts boiling. Another common error is not seasoning the cooking water – adding a generous amount of salt to the boiling water helps season the potatoes from the inside out, making every bite flavorful. Adding the dressing to hot potatoes can cause the mayonnaise to break and become oily, so make sure to let them cool completely (but not cold) before mixing – this also prevents the potatoes from breaking apart when stirred. For the best texture and flavor distribution, try folding in the bacon bits and green onions last, and always taste for seasoning before serving since potatoes tend to absorb a lot of salt.
What to Serve With Potato Salad?
This bacon-loaded potato salad is perfect for summer cookouts and pairs wonderfully with all your favorite grilled meats. Try serving it alongside juicy hamburgers, grilled chicken, or hot dogs fresh off the grill. For a complete backyard BBQ spread, add some corn on the cob and a fresh green salad or coleslaw on the side. Since this potato salad is already pretty hearty with the bacon and eggs, keep the rest of your menu simple – maybe just some watermelon slices or fresh fruit for dessert to balance out the richness.
Storage Instructions
Keep Fresh: This bacon-loaded potato salad needs to chill out in the fridge in an airtight container. It’ll stay good for up to 4 days, though the bacon might lose a bit of its crunch over time. Pro tip: if you’re making it for a party, the flavors actually get better after a day in the fridge!
Make Ahead: Want to prep this in advance? You can cook the potatoes, eggs, and bacon up to 2 days before assembly. Just keep all the components separate in the fridge, then mix everything together with the dressing ingredients when you’re ready to serve. This helps keep everything fresh and the bacon crispy.
Food Safety: Since this salad contains mayo and eggs, don’t let it sit out at room temperature for more than 2 hours (or 1 hour if it’s a hot day over 90°F). When serving at a picnic or BBQ, try nestling your serving bowl in a larger bowl filled with ice to keep it cool.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 40-50 g
- Fat: 180-200 g
- Carbohydrates: 250-270 g
Ingredients
For the salad:
- 6 slices bacon (cooked until crispy and crumbled, I like Wright Brand bacon)
- 6 hard-boiled eggs (chopped into 1/2-inch pieces)
- 3 lb Yukon gold potatoes (peeled and cut into 1-inch cubes)
- 4 green onions (thinly sliced, white and light green parts)
For the dressing:
- 1/2 tsp ground black pepper (freshly ground for best flavor)
- 2 tbsp dill pickle relish
- 1/4 tsp dried dill
- 3/4 cup mayonnaise (I prefer Hellmann’s for this recipe)
- 2 tbsp warm bacon fat
- 1/2 tsp kosher salt
Step 1: Boil and Cool the Potatoes
Place the potatoes in a large pot and cover them with water.
Bring the water to a boil over high heat and cook the potatoes until they are fork-tender, about 10 minutes.
Once cooked, drain the potatoes and allow them to cool completely.
This will make them easier to handle and prevent them from overcooking in the residual heat.
Step 2: Cook the Bacon
While the potatoes are cooling, cook the bacon to your desired level of crispness.
Once cooked, reserve 2 tablespoons of the bacon grease for the dressing.
Crumble the bacon into small pieces and set aside for later use.
Step 3: Prepare the Dressing
In a large mixing bowl, combine mayonnaise with the reserved bacon grease for extra flavor.
Add dill pickle relish, dried dill, salt, and pepper.
Stir the ingredients together until they are well combined to create a rich and flavorful dressing.
Step 4: Mix Salad Ingredients
Add the cooled potatoes, chopped hard-boiled eggs, crumbled bacon, and chopped green onions to the bowl containing the dressing.
Gently stir all the ingredients together until the potatoes and other components are evenly coated with the dressing.
Step 5: Serve or Store the Potato Salad
Once mixed, the potato salad is ready to be served immediately.
Alternatively, cover the bowl and refrigerate the salad until you’re ready to serve.
This dish can be enjoyed cold and is a great make-ahead option for gatherings.