Best Potato Salad with Bacon boasts bold and zesty flavor in a creamy dill and chive dressing that is just begging to be a star at your next gathering.
I’m going to share a confession with you. I’m really not a potato salad fan. I don’t hate it, but I can usually take it or leave it. It’s just that I’ve found so many potato salads to be bland and lifeless. But, THIS potato salad makes me want a second helping. It really is the Best Potato Salad, and well, bacon just makes everything better, right?
With Easter and summer just around the corner, it’s time to start planning for those potlucks and barbecues. This potato salad will feed a small crowd, and the recipe can be easily doubled if necessary.
I adapted my Best Potato Salad with Bacon recipe from Myron Mixon’s Zesty Potato Salad from his cookbook Smokin' with Myron Mixon.
FAQs:
I prefer red-skinned potatoes, or even Dutch potatoes, since there is no need to peel. However, I’ve been involved in making a huge batch of potato salad for about fifty people, and russets were the potatoes of choice. Use whatever potatoes you like.
Potato salad will keep well in the fridge for about four days. Take care when serving in warm weather to not leave it out for an extended period of time. Keep it cold in a cooler, or place the potato salad bowl inside a larger bowl that is lined with ice.
How to Prepare Potato Salad with Bacon:
- Begin by prepping and cooking the potatoes. Rinse the potatoes well, and place a large pot of water on the stove to boil. When the water is a near a boil, add the potatoes, and boil for about 15-20 minutes. Do make sure not to overcook them, as you don’t want mashed potato salad. When the potatoes are tender, drain them in a colander in the sink, and run cold water over them. Leave to drain and cool while you prep the remaining ingredients.
- Meanwhile, while the potatoes are cooking, preheat the oven to 400ºF. Line a baking sheet with parchment paper, and place six strips of bacon on the sheet. Cook the bacon for approximately 10 minutes. Remember, it will crisp as it cools.
- While the potatoes and bacon are cooking, chop the dill and the chives. Add the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar to a medium sized bowl. Stir together. Add the garlic, chives, dill, and remaining seasonings, and stir to blend all ingredients well. Set aside.
- Once the potatoes are cool enough to handle, cut into half-inch pieces, and place in a large mixing bowl. Peel the eggs, then slice in half lengthwise, then in half again, and slice into quarter moons. Add the chopped eggs to the large bowl. Chop the cooled bacon, and also add to the large bowl.
- Scoop the creamy dressing into the large bowl, and gently fold all the ingredients together, You want the dressing to evenly coat the potatoes and eggs without completely mashing them. I like to use a curved spatula for this step.
- Once the ingredients are thoroughly mixed, cover the bowl, and refrigerate for at least 2-4 hours before serving.
Serving Suggestions:
- Obviously, potato salad is a win with any type of cookout or BBQ foods. Burgers, hotdogs, smoked brisket, pulled pork—all are complemented perfectly with a winning potato salad. Try my Smoked Rosemary Wings or Smoked Lemon Rosemary Chicken at your next cookout with this potato salad.
- Try replacing the salt, pepper, onion, powder, and smoked paprika with a few teaspoons of homemade BBQ Spice Blend for extra savory flavor.
- You can also find delicious recipes for a Smoked Brisket or BBQ Ribs over at the Traeger website. I’ve made quite a few of their recipes, and they’ve always turned out great. (No, I do not have an affiliation with Traeger. I just really love my Traeger grill.)
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Best Potato Salad Notes:
- For the best flavor, refrigerate for at least two hours before serving. I prefer to chill mine overnight.
- Quick tip: Your kitchen shears make quick work of cutting up both the chives and bacon for this recipe.
- A heavy duty Dutch oven is perfect for boiling the potatoes.
- A curved spatula is a versatile kitchen tool and is perfect for folding ingredients.
- I love my stainless steel mixing bowls. They are easily the most used bowls in my kitchen.
- Smokin' with Myron Mixon has some fantastic tips for smoking and grilling along with a wide range of recipes including main dishes, sides, condiments, and rubs and marinades.
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Best Potato Salad with Bacon
Best Potato Salad with Bacon boasts bold and zesty flavor in a creamy dill and chive dressing that is just begging to be a star at your next gathering.
Ingredients
- 2 pounds red-skinned potatoes
- 6 hard boiled eggs
- 6 strips of bacon, chopped
- ⅔ cup sour cream
- ⅔ cup mayonnaise (I like Primal Kitchen.)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 4 cloves roasted garlic, smashed
- ⅓ cup chives, chopped small
- 1 tablespoon fresh dill, chopped fine (plus more for garnish if desired)
- 2 teaspoons black pepper
- 1 teaspoon pink Himalayan salt
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
Instructions
- Begin by prepping and cooking the potatoes. Rinse the potatoes well, and place a large pot of water on the stove to boil. When the water is a near a boil, add the potatoes, and boil for about 15-20 minutes. Do make sure not to overcook them, as you don’t want mashed potato salad. When the potatoes are tender, drain them in a colander in the sink, and run cold water over them. Leave to drain and cool while you prep the remaining ingredients.
- Meanwhile, while the potatoes are cooking, preheat the oven to 400ºF. Line a baking sheet with parchment paper, and place six strips of bacon on the sheet. Cook the bacon for approximately 10 minutes. Remember, it will crisp as it cools.
- While the potatoes and bacon are cooking, chop the dill and the chives. Add the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar to a medium sized bowl. Stir together. Add the garlic, chives, dill, and remaining seasonings, and stir to blend all ingredients well. Set aside.
- Once the potatoes are cool enough to handle, cut into half-inch pieces, and place in a large mixing bowl. Peel the eggs, then slice in half lengthwise, then in half again, and slice into quarter moons. Add the chopped eggs to the large bowl. Chop the cooled bacon, and also add to the large bowl.
- Scoop the creamy dressing into the large bowl, and gently fold all the ingredients together, You want the dressing to evenly coat the potatoes and eggs without completely mashing them. I like to use a curved spatula for this step.
- Once the ingredients are thoroughly mixed, cover the bowl, and refrigerate for at least 2-4 hours before serving.
Notes
- For the best flavor, refrigerate for at least two hours before serving. I prefer to chill mine overnight.
- Quick tip: Your kitchen shears make quick work of cutting up both the chives and bacon for this recipe.
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Nutrition Information
Yield 8 servings Serving Size 1 cupAmount Per Serving Calories 377Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 168mgSodium 625mgCarbohydrates 27gFiber 3gSugar 3gProtein 12g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Laura
I've never added bacon to potato salad but it sounds fantastic and I'll definitely try this recipe.
Inspired Fresh Life
Even if you don't make this exact recipe, try adding the bacon--it's a game changer!