This Bacon Potato Salad is a classic potato salad that will make your heart happy. Made with bacon, hard-boiled eggs, and mayo, this humble salad is perfect for any occasion, from barbecues to potlucks and everything else in between.
Potato Salad With Bacon- Midwest Style
Who doesn’t like a good potato salad? This recipe comes from the Midwest where comforting food is a must. The potato salad recipes I saw in Minnesota are easy to make and require ingredients that most people have in their pantries.
There are not too many spices, not too many crazy ingredients and everything is kept simple and delicious. There is no potluck, church gathering, or summer barbecue without the humble potato salad.
What kind of ingredients do you need for this Potato Salad With Bacon?
There is no potato salad without potatoes, right? However, the main question always comes to what kind of potatoes are good for this salad?
There are many types of potatoes out there, but I like only two kinds for this recipe: red potatoes or Yukon potatoes. These potatoes keep their shape, providing texture to the salad. I used Yukon.
I use large hard-boiled eggs that I usually boil in water for a maximum of 7 minutes, to a perfect result.
The best bacon for this salad is the bacon you like the most and have in the refrigerator. If I would have 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.
Celery is always used to bring crunchiness and texture to the salad.
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.
Mayonnaise or salad dressing?
There are so many brands out there, many flavors, and people like different things. If you know a brand that you like more than the other, use it. I personally like Hellmann’s Real Mayonnaise because it is an all-purpose mayo that is perfect for all kinds of jobs. It is thick enough but also spreadable and tangy without being overpowering.
However, if you are in the south, you will probably use Duke’s mayo. I was visiting my daughter in D.C. when I made this recipe and Duke’s mayo is what was popular in the grocery stores, so I tried it.
I have to say that I quite like it and I know that many people would agree with me. It is really good mayo. I do not like salad dressings because most of them have added sugar, which I try to avoid. My recommendation is real mayo.
Regular, yellow mustard is classic for this recipe. However, Dijon is a good replacement. I would not use spicy mustards if you serve the salad at a potluck, for example.
Also, whole grain mustard is not suitable for this recipe.
White vinegar is the secret for an amazing potato salad. It brings acidity and the “umami” that binds all ingredients together.
How to make this Bacon Potato Salad
Step 1. Clean and cook the potatoes.
Clean the potatoes in cold water and place them unpeeled in a pot of salted water. Bring to a boil.
Cook for about 25 minutes or until the potatoes are cooked through. A fork should go through them easily. Drain the water and allow the potatoes to cool.
Peel the cooked potatoes and chop them into bite-size pieces. Place them into a salad bowl.
Step 2. Boil the eggs.
Place the eggs in a pot with cold water and bring them to a boil. Set the timer for 7 minutes, from the moment when the water starts boiling. When the time is up, place the eggs under cold water to stop the cooking.
In a frying pan, cook the bacon until crisp. Drain and set aside to cool.
Step3. Chop the rest of the ingredients.
Chop the celery stalks, green onions, and eggs into bite-size. Place them over the potatoes. Add chopped bacon, but reserve some for sprinkling the salad when ready to serve.
Step 4. Make the dressing.
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. Add bacon and place it in the refrigerator.
Crumble bacon over the top and refrigerate.
When ready to serve, give the salad a good toss to help redistribute the dressing.
Can I make this salad in advance?
Yes, and you should, for better results. This way, the ingredients have time to get friendly with each other and create a symphony of flavors on the plate.
How long can I keep this salad in the refrigerator?
It keeps well in the refrigerator for about 4-5 days. Keep it in a covered container, or a bowl covered well with plastic wrap.
More recipes to love:
- 8 potatoes (large, red)
- 3 eggs (large, hard boiled)
- 6 strips of bacon
- 3 stalks(ribs) celery
- 4 green onions (scallions)
- 3 tablespoons mayonnaise
- 1/2 tablespoon mustard (regular)
- salt and pepper to taste
- Wash the potatoes in cold water and place them unpeeled in a pot of salted water. Cook for about 25 minutes or until the potatoes are cooked through. A fork should go through them easily. Drain the water and allow the potatoes to cool.
- Cook the bacon until crisp, using a frying pan. Drain and set aside to cool on paper towels.
- Peel the cooked potatoes and chop them into bite-size pieces. Place them into a salad bowl.
- Chop the celery stalks, green onions, and eggs. Place them over the potatoes.
- Combine mayo 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. Crumble bacon over the top and refrigerate.
- When ready to serve, gently remix the salad to redistribute the dressing.
Red potatoes - are my favorite type of potato for this salad. Use all-purpose or Yukon potatoes if you don’t have red ones .
Mustard - regular mustard is classic for this recipe. However, Dijon is a good replacement, if you like it better.
Bacon - Any bacon available is good in this salad. From hickory smoked to even turkey bacon, this recipe is all about simplicity and what you have in hand.
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Amount Per Serving: Calories: 355Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 107mgSodium: 361mgCarbohydrates: 50gFiber: 5gSugar: 3gProtein: 13g