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

You may also like my German Potato Salad or No Mayo Potato Salad next.

bacon potato salad in a white serving bowl

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!
ingredients for bacon potato salad in prep bowls

Pro tip

Don’t skip the step of tossing the potatoes in vinegar. The vinegar is absorbed into the potatoes, so that means each bite has a zing that perfectly counterbalances the creaminess of the dressing! It also keeps your potatoes firm and preserves the salad for longer.

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.

cooling potatoes in a colander and frying bacon in a skillet

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.

mixing creamy bacon dressing in a prep bowl and tossing with potato salad in a salad bowl

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.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

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).
potato salad with bacon in a glass prep bowl

What to serve with bacon potato salad

Leftovers and storage

  • Store leftover potato salad in the fridge for 3-4 days. I recommend covering it tightly so that it doesn’t dry out, either with plastic wrap or in an airtight container with a lid.
  • 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).
  • Freezing any component of this one isn’t a good idea.
potato salad with bacon close-up

If you made this potato salad with bacon, please leave a star rating and review below! I love hearing from readers. Tag me on Instagram if you made this or any S&L recipe!

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

Potato Salad with Bacon

This easy potato salad with bacon recipe has crispy bacon that is complemented by a delicious smoky-tangy dressing and fresh scallions. It’s the perfect summer side dish!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8

Ingredients 

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

Dressing:

  • 1 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 tablespoon bacon fat from frying the bacon
  • Salt and pepper to taste

Instructions 

  • Cut potatoes into halves, place them into a pot, then cover the 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 for a minute or two. Return them to the pot and sprinkle with 1 tablespoon of vinegar (I lightly toss them). Let them finish cooling for about 15 minutes or so.
  • Meanwhile, cook the bacon in a skillet over medium/medium-high heat until crispy. Transfer the bacon to a paper towel lined plate once it's done. Reserve about a tablespoon of the bacon fat for the dressing.
  • Prep your other ingredients and make the dressing by combining the dressing ingredients in a medium bowl. 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 the potatoes with the dressing, scallions, parsley, and bacon.
  • Serve immediately (it's good a little bit warm) or chill in the fridge (covered) for an hour prior to serving.

Notes

  • Serves 6-8 depending on how much people eat. 

Nutrition

Calories: 416kcal, Carbohydrates: 34g, Protein: 18g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 48mg, Sodium: 967mg, Potassium: 963mg, Fiber: 4g, Sugar: 2g, Vitamin A: 288IU, 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! Iโ€™m Natasha.

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5 from 7 votes (1 rating without comment)

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34 Comments

  1. Diane Catalano says:

    Iโ€™d like to make this a day ahead and chill it overnight, what are your thoughts?

    1. Natasha says:

      Hi! See “leftovers & storage” in the blog post. Hope you enjoy it! ๐Ÿ™‚

  2. 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 donโ€™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!

  3. Natalie says:

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

    1. Natasha says:

      Thank you so much, Natalie!

  4. Debbie says:

    Excellent!!!!!

    1. Natasha says:

      Thanks, Debbie!

  5. 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:

      Excellent!

  6. Anne says:

    5 stars
    Iโ€™m making this for the third time today for a bbq and birthday party. Itโ€™s become my favorite potato salad. I donโ€™t use that much bacon however, more like 3 or 4 slices.

    1. Natasha says:

      I love that!! ๐Ÿ˜€ Thanks for letting me know.