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This easy potato salad with bacon has plenty of crispy bacon that is complemented by a delicious smoky-tangy dressing and fresh scallions. It’s the perfect summer side dish!

bacon potato salad in a white serving bowl

This post was originally published on May 11, 2016. I’ve updated the post with new photos, a new write-up, and an improved recipe.

I was never a big fan of your standard potato salad, especially the store-bought kind. I much prefer to make my own and to be somewhat creative with the ingredients. This bacon potato salad has tons of bacon so will definitely please all those bacon lovers out there. 

Love bacon? You’ll want to try my Warm German Potato Salad as well!

I originally came up with this recipe back in 2016 as a submission for an ebook with picnic recipes, but the book never came to fruition… so here it is on my blog! As a kid, one of my favorite comfort foods was bacon and potatoes. My mom would fry up some bacon and then mash just-boiled potatoes in there. Soooo good. What a combo!

The dressing in this potato salad is made with a handful of everyday ingredients, so you can whip it up quickly without any fuss.

best potato salad with bacon ingredients (not tossed) in a glass prep bowl

How to make potato salad with bacon 

Halve and boil your potatoes. Meanwhile, fry up the bacon, chop your herbs, and prep the dressing. Toss the drained potatoes with a little white vinegar (an old trick that’s used in many potato salads to impart extra flavor). Toss the ingredients together in a large bowl when the potatoes have cooled. Eat right away or chill for an hour.

What kind of potatoes to use?

I used yellow creamer potatoes from The Little Potato Company (I live in Canada). I believe similar potatoes are available in the USA and they’re sometimes referred to as “baby” or “petite” Yukon golds. You don’t need to peel them, and they’re perfect for potato salad. You could definitely use a different variety of potatoes and just cut them into bite-size pieces. I do recommend sticking to red, white, or Yukon Gold potatoes because Russets can fall apart (not good for potato salad).

potato salad with bacon in a glass prep bowl (tossed)

Recipe notes & tips:

  • You can swap the scallions with chives or red onions if you want.
  • I use kitchen shears all the time when cooking. They’re super handy to chop up the bacon quickly.
  • This recipe makes a lot of potato salad, so if you don’t have a crowd to feed, simply halve every ingredient quantity.
  • I always like to reserve extra bacon fat and keep it in the fridge. It’s delicious as a substitute for butter (like in sandwiches or for roasting potatoes/veggies).

More summer side dishes to try:

potato salad with bacon close-up

Will you make this potato salad with bacon? Questions? Let me know in the comments below.

bacon potato salad in a white serving bowl
5 from 7 votes

Potato Salad with Bacon

This easy potato salad with bacon has plenty of crispy bacon that is complemented by a delicious smoky-tangy dressing and fresh scallions.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8


  • 3 pounds baby/petite Yukon Gold potatoes cut into halves
  • 1 tablespoon white vinegar
  • 1 (12 ounce) package bacon cut into small pieces
  • 1/3 cup scallions chopped
  • 2 tablespoons fresh parsley chopped


  • 1 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste


  • Cut potatoes into halves, place into a pot, then cover potatoes with water and boil over high heat until cooked (approx. 15 minutes from when they start to boil). Once they're cooked, rinse them under cold water and let them drain in a colander. Return them to the pot and sprinkle with 1 tablespoon of vinegar (I lightly toss them). Let them cool for about 15 minutes or so.
  • Meanwhile, Cut the bacon into small pieces (use kitchen shears to make this easy) and cook in a skillet over medium/medium-high heat until crispy.
  • Meanwhile, prep your other ingredients and make the dressing by combining the dressing ingredients in a medium bowl or measuring cup. Taste and adjust the dressing as needed (e.g. add more smoked paprika or vinegar).
  • When the potatoes have cooled, add them to a bowl that is large enough to comfortably toss the ingredients together. Toss potatoes with the dressing, fresh herbs, and bacon (spoon the bacon directly from the frying pan, being careful to leave most of the bacon fat behind, but I do like to add a little for extra flavor).
  • Serve immediately (it's good a little bit warm) or chill in the fridge (covered) for an hour prior to serving.


  • Serves 6-8 depending on how much people eat.
  • Recipe is easily halved. 
  • Leftovers will last in the fridge for a few days.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 402kcal, Carbohydrates: 34g, Protein: 18g, Fat: 21g, Saturated Fat: 6g, Cholesterol: 46mg, Sodium: 958mg, Potassium: 962mg, Fiber: 4g, Sugar: 2g, Vitamin A: 284IU, Vitamin C: 36mg, Calcium: 32mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 7 votes (1 rating without comment)

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  1. Devan says:

    Made this for the 4th and it was a hit! The only thing I did was sub the parsley for dill because I don’t like parsley. Shared the recipe with friends too. I like the smoked paprika in the dressing. This was so delicious!

    1. Natasha says:

      Wonderful!! Thanks, Devan!

  2. Natalie says:

    This recipe will now be my forever potato salad! The dressing is so fantastic (I made more than recommended because it’s THAT good). I HIGHLY recommend this recipe.

    1. Natasha says:

      Thank you so much, Natalie!

  3. Debbie says:


    1. Natasha says:

      Thanks, Debbie!

  4. Alex says:

    5 stars
    I just made this. I used red potatoes, and I added a tablespoon of maple syrup to the dressing for a touch of sweetness. It’s delicious! I was looking for a recipe that was somewhere between German and southern potato salad and this was just right.

    1. Natasha says:


  5. Anne says:

    5 stars
    I’m making this for the third time today for a bbq and birthday party. It’s become my favorite potato salad. I don’t use that much bacon however, more like 3 or 4 slices.

    1. Natasha says:

      I love that!! 😀 Thanks for letting me know.