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potato salad with bacon in a white bowl.

Potato Bacon Salad

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  • Author: Katya
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Salad
  • Cuisine: American


This Bacon Potato Salad Recipe is my favorite go-to side dish for summer BBQs and potlucks. The addition of bacon makes this dish so tasty and everyone always asks for the recipe!


Units Scale
  • 3 lbs. Yukon Gold potatoes or any other waxy potato, peeled and cut into quarters
  • 1 small red onion, diced, about 3/4 cups
  • 1/4 cup chopped dill pickles
  • 4 hard-boiled eggs, coarsely chopped
  • 1/4 cup finely chopped fresh dill, plus extra for garnish, optional
  • 1 1/2 cups good-quality mayonnaise, such as Hellmann’s
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. paprika
  • 8 slices of cooked bacon, roughly chopped
  • Kosher salt and fresh black pepper, to taste


  1. Place potatoes into a 4-quart pot and cover with about 7 cups of cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-low and cook the potatoes for about 10-15 minutes, or until they are fork-tender. It may take about 8-12 minutes if the potatoes are smaller. Immediately drain the potatoes and allow to cool to room temperature or until no longer too hot to handle with hands. Cut the potatoes into bite-size pieces, about 3/4-inch cubes.
  2. To a large mixing bowl, add potatoes, red onions, pickles, eggs, and dill. Set aside. 
  3. In a small bowl, whisk together the mayonnaise, mustard, lemon juice, and paprika. Season with salt and pepper to taste. Add the dressing to the potatoes and mix to combine. Gently fold in the cooked bacon. Taste the salad for salt and pepper and add more if needed.
  4. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill. Before serving, taste the salad again for salt and pepper. Serve the salad chilled, garnished with extra dill if desired.


  • Potatoes: Avoid overcooking and drain as soon as you can pierce the potatoes with a fork. Do not mix hot potatoes with the dressing as it can make the mayonnaise oily.
  • Salad: Cut the vegetables roughly into same size so you get a bite of everything in each bite.
  • Leftovers: Store covered for up to 3-4 days. Mixing the salad to redistribute the dressing. Potato salad does not freeze well as it changes the texture of the potatoes.


  • Serving Size: 1/2 cup
  • Calories: 561
  • Sugar: 3 g
  • Sodium: 598.5 mg
  • Fat: 44.6 g
  • Carbohydrates: 29.5 g
  • Protein: 10.4 g
  • Cholesterol: 128.8 mg