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Creamy Classic Potato Salad with Crispy Bacon

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A quick and easy creamy potato salad featuring tender Yukon Gold potatoes, crispy bacon, and a tangy mayo-based dressing, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup full-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 stalks celery, finely chopped
  • 1/2 small red onion, minced (optional)
  • 3 large hard-boiled eggs, peeled and chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until potatoes are tender but still hold their shape. Drain in a colander, then let cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add the bacon slices and cook, turning occasionally, until crispy (8–10 minutes). Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces. Save about a tablespoon of bacon fat for the dressing if desired.
  3. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Stir in reserved bacon fat if using. Taste and adjust seasoning.
  4. Add the warm potatoes to the dressing and gently fold to coat. Stir in chopped celery, red onion (if using), hard-boiled eggs, crispy bacon, and fresh parsley. Mix carefully to keep potato chunks intact.
  5. Refrigerate the potato salad for at least 1 hour before serving to let the flavors marry. Stir gently before serving and adjust salt and pepper if needed.

Notes

Do not overboil potatoes to avoid mushy texture. Cook bacon until crispy but not burnt. Toss potatoes while warm with dressing for best flavor absorption. Chill salad for at least 1 hour before serving. Add a splash of potato cooking water if salad seems dry. For vegan or dairy-free versions, use vegan mayo and omit eggs.

Nutrition

Keywords: potato salad, creamy potato salad, bacon potato salad, summer BBQ side, classic potato salad, easy potato salad recipe

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