Easy Potato Salad with Bacon

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!

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.

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).