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This easy potato salad with bacon recipe has crispy bacon that is complemented by a delicious smoky-tangy dressing and fresh scallions. It’s the perfect summer side dish!
You may also like my German Potato Salad or No Mayo Potato Salad next.
Why you’ll love it
Change up your usual potato salad with this mouthwatering potato salad with crispy bacon! It’s simple to make, and the creamy, bright dressing might just be your new go-to recipe. A punch of fresh herbs rounds out this salad. It’s super simple, yet super zesty and delicious.
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.
What you’ll need
For the salad
- Potatoes – I love using baby Yukon gold potatoes because they’re easy. You don’t need to peel them or cut them into small pieces, so it’s faster prep.
- White vinegar – it adds zip right into the potatoes
- Bacon – cut into bite-sized pieces
- Scallions and parsley – for a burst of fresh contrast
For the dressing
- Mayonnaise – it’s the creamy, tangy base
- Garlic powder – a savory element
- White vinegar – it adds a touch of acidity to balance the flavors so the dressing isn’t one dimensional
- Dijon mustard – my fave flavor enhancer; it doesn’t make it taste mustard-y
- Smoked paprika – a not-so-secret ingredient
- Bacon fat – it’s the ultimate savory goodness!
Pro tip
Don’t skip the step of tossing the potatoes in vinegar. The vinegar is absorbed into the potatoes, so that means each bite has a zing that perfectly counterbalances the creaminess of the dressing! It also keeps your potatoes firm and preserves the salad for longer.
How to make potato salad with bacon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use kitchen shears all the time since they’re super handy to cut up the bacon quickly. I fry it up in this Le Creuset skillet, but this affordable Lodge skillet works great too.
- Drain the potatoes in a sturdy colander.
- Use a big glass prep bowl to make the salad.
Substitutions and variations
- You can swap the scallions with chives or red onions if you want.
- This recipe makes a lot of potato salad, so if you don’t have a crowd to feed, simply halve every ingredient quantity.
- You could definitely use a different variety of potatoes and just cut them into bite-size pieces. Stick to red, white, or Yukon Gold potatoes because Russets can fall apart (not good for potato salad unless you want it to have a “mashed” consistency).
What to serve with bacon potato salad
- Make it a part of your next BBQ, picnic, or potluck. Some proteins I recommend with it are my Easy Grilled Pork Chops, these Cilantro Lime Grilled Chicken Thighs, or Grilled Honey Garlic Shrimp.
- It’s great year-round with these Crispy Air Fryer Chicken Thighs.
- Don’t forget a big pitcher of Sweet Tea to wash it down!
Leftovers and storage
- Store leftover potato salad in the fridge for 3-4 days. I recommend covering it tightly so that it doesn’t dry out, either with plastic wrap or in an airtight container with a lid.
- I always like to reserve extra bacon fat and keep it in the fridge. It’s delicious as a substitute for butter (like in sandwiches or for roasting potatoes/veggies).
- Freezing any component of this one isn’t a good idea.
More summer side dishes
If you made this potato salad with bacon, please leave a star rating and review below! I love hearing from readers. Tag me on Instagram if you made this or any S&L recipe!
Potato Salad with Bacon
Ingredients
- 3 pounds baby/petite Yukon Gold potatoes
- 1 tablespoon white vinegar
- 1 (12 ounce) package bacon cut into small pieces
- 1/3 cup chopped scallions
- 2 tablespoons chopped fresh parsley
Dressing:
- 1 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 tablespoon bacon fat from frying the bacon
- Salt and pepper to taste
Instructions
- Cut potatoes into halves, place them into a pot, then cover the potatoes with water and boil over high heat until cooked (approx. 15 minutes from when they start to boil). Once they're cooked, rinse them under cold water and let them drain in a colander for a minute or two. Return them to the pot and sprinkle with 1 tablespoon of vinegar (I lightly toss them). Let them finish cooling for about 15 minutes or so.
- Meanwhile, cook the bacon in a skillet over medium/medium-high heat until crispy. Transfer the bacon to a paper towel lined plate once it's done. Reserve about a tablespoon of the bacon fat for the dressing.
- Prep your other ingredients and make the dressing by combining the dressing ingredients in a medium bowl. Taste and adjust the dressing as needed (e.g. add more smoked paprika or vinegar).
- When the potatoes have cooled, add them to a bowl that is large enough to comfortably toss the ingredients together. Toss the potatoes with the dressing, scallions, parsley, and bacon.
- Serve immediately (it's good a little bit warm) or chill in the fridge (covered) for an hour prior to serving.
Notes
- Serves 6-8 depending on how much people eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Family love this especially with bacon in it!
I’m thrilled to hear that, Linda!! 😀
Delicious! Great smoky flavors mixed with cool creaminess of the mayo. I added some Calabrian chili paste for some spicy kick as well…love your recipes Natasha!!
Yay!! So happy you liked this one too. I love the Calabrian chili paste idea!
My mother would make a dressing with Salad dressing mixed with a bit of french dressing instead of mayonnaise & dijon mustard. She would also include radishes and cucumbers.
I have never made my mother’s version, but am now anxious to try hers, BUT also try yours & compare.
Your mom’s recipe sounds delicious! I want to try it too haha. Sounds like hers is a bit lighter/less creamy of a dressing. Let me know if you try this recipe!
Can the Mayo be substituted for Ranch/Italian dressing?
I think so, but then you may not want to bother with the other dressing ingredients.
Best potato salad I’ve ever had! The dressing is absolutely divine. My kids who hate potatoes LOVED this. I will absolutely be making this again!
I am so happy to hear that!! Thank you for leaving me a review, Sydney! 😀
Yes I will make it….as directed.Do I dare substitute Greek Yogurt for mayo?
Hi Jane! You could… or even do a 50/50 mayo/yogurt split. It will for sure taste different and dry out faster w. Greek yogurt, though.
Bacon is always a good idea! Love this twist on the classic potato salad!
Thanks Meghan!! 🙂
Ahh it looks so good! I am also a huge fan of switching up the simple potato salad and this has got to be great.
Thanks Allie!!
Love it!
Thank you!
Natasha this salad looks delicious! I’m not a fan of store-bought potato salad either, but I love just about any homemade version. I have a feeling I’ll be making yours often over the summer :).
Thanks Kelsie!! Let me know if you do make it 🙂
Could this look anymore delicious? This looks SO good and so perfect for a summertime BBQ!
Thanks so much, Bree!!