Easy Bacon Potato Salad

Easy bacon potato salad is a great side dish for your BBQs and picnics. Creamy, slightly tangy, and loaded with bacon!

Easy Bacon Potato Salad in a large glass bowl.

We normally make a southern style potato salad, but this recipe changes it up for us from time to time. It just depends on our mood.

Easy Bacon Potato Salad

It’s quick and has very few ingredients. Wash, chop, and boil the potatoes. We use red potatoes or baby gold. I found baby gold potatoes on sale this week.

Bacon Potato Salad dressing combined in a glass mixing bowl

Place potatoes in a large pot and cover with cold water.

Bring to a boil over medium-high heat. Reduce heat to medium-low and continue cooking for 8-10 more minutes, or until potatoes are fork-tender. Drain potatoes.

Allow the potatoes to cool to room temperature.  

Cook the bacon until crispy and drain on paper towels. Set aside

In a large bowl, combine mayonnaise, mustard, vinegar, celery salt, and pepper. celery, onion, eggs, and bacon. Mix until well combined. Add potatoes, celery, onions, and bacon stir gently until coated. Season with additional salt and pepper as desired.

Add the potatoes, celery, green onions, and bacon. Toss gently until all the potatoes are generously covered in the dressing.

We added the bacon last so we could set aside a separate dish for my vegetarian daughter.

Bacon Potato Salad tossed in a glass mixing bowl

Cover tightly and refrigerate for about an hour. Overnight is even better, the flavors really come together.

Bacon Potato Salad on a white plate with smoked ribs

An easy bacon potato salad that’s sure to please! Serve alongside your favorite barbecued meat.  We were having an unusual spring-like day and had a craving for ribs!

Bacon Potato Salad Recipe

Easy Bacon Potato Salad in a large glass bowl.

Easy Bacon Potato Salad

Easy Bacon Potato Salad – A great side dish for your bbq’s and picnics. Creamy, tangy and loaded with bacon!
5 from 1 vote
Print Pin Rate
Course: Side Dish, Vegetable
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 445kcal
Author: Don’t Sweat The Recipe

Ingredients
 

  • 3 pounds medium baby gold or red potatoes, scrubbed and cut into 1-inch pieces
  • 1 cup mayonnaise
  • 2 Tbsp dijon mustard
  • 1 1/2 Tbsp white vinegar
  • 3/4 tsp celery salt
  • 1 tsp fresh ground black pepper
  • 2 celery stalks, chopped small
  • 3-4 green onions, diced (green tops only)
  • 4-5 slices bacon, cooked and crumbled

Instructions

  • Place potato chunks in a large saucepan and cover with cold water.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium-low and continue cooking for 8-10 more minutes, or until potatoes are tender. Drain potatoes and set aside to cool.
  • In a large bowl, combine mayonnaise, mustard, vinegar, celery salt, and pepper. celery, onion, eggs, and bacon. Mix until well combined. Add potatoes, celery, onions, and bacon stir gently until coated.
  • Chill for about 1 hour or overnight.
  • Garnish with additional diced green onions. (optional)

Nutrition

Calories: 445kcal | Carbohydrates: 37g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 719mg | Potassium: 1090mg | Fiber: 4g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 2mg

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5 from 1 vote (1 rating without comment)

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