This Crispy Bacon Potato Salad is one of my favorite side dishes because it combines everything I love about a classic potato salad with the incredible flavor of crispy bacon. I start by boiling baby potatoes until they're perfectly tender but still hold their shape. While the potatoes cool slightly, I cook thick-cut bacon until it's nice and crispy, adding the perfect crunch to every bite.
The dressing is creamy, tangy, and packed with flavor. I whisk together mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, fresh parsley, green onions, diced red onion, salt, and black pepper. Then I gently toss the warm potatoes in the dressing so they soak up every bit of that delicious flavor without falling apart.
After adding the crispy bacon, I refrigerate the salad for a couple of hours, allowing everything to come together. The result is a rich, creamy potato salad with fresh herbs, smoky bacon, and just enough tang to keep you coming back for another bite. It's the perfect side dish for cookouts, family dinners, picnics, and holiday gatherings.
Why You'll Love This Recipe
Creamy with the perfect amount of crunch.
Crispy bacon in every bite.
Great for BBQs, picnics, and holidays.
Easy to make ahead of time.
Simple ingredients with big flavor.
Perfect served chilled.
Crowd favorite that disappears fast.
Variations
Loaded Potato Salad
Add shredded cheddar cheese and sour cream.
Ranch Potato Salad
Replace half the mayonnaise with ranch dressing.
Spicy Potato Salad
Mix in diced jalapeños or a little cayenne pepper.
Egg Potato Salad
Add chopped hard-boiled eggs.
Dill Pickle Potato Salad
Mix in chopped dill pickles and fresh dill.
Garlic Herb Version
Add roasted garlic and fresh dill for extra flavor.
Southern Style
Add chopped celery and sweet pickle relish.
Grilled Potato Salad
Grill the cooked potatoes before tossing them with the dressing for a smoky flavor.
Crispy Bacon Potato Salad
Ingredients
- 3 pounds baby potatoes Yukon Gold or red
- 6 slices thick-cut bacon cooked crispy and crumbled
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 green onions thinly sliced
- ¼ cup fresh parsley chopped
- ¼ cup diced red onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Instructions
- Place the baby potatoes into a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12 to 15 minutes until fork tender but not falling apart. Drain well and let cool for about 10 minutes.
- While the potatoes are cooling, cook the diced bacon in a skillet over medium heat until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate and let cool.
- In a medium bowl, whisk together: Mayonnaise, Dijon mustard, Apple cider vinegar, Smoked paprika, Salt, Black pepper, Red onion, Green onions, and Fresh parsley. Mix until smooth and well combined.
- Place the warm potatoes into a large bowl. Pour the dressing over the potatoes and gently fold everything together until evenly coated. Be careful not to mash the potatoes. Fold in the crispy bacon.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2 to 3 hours, to allow the flavors to fully develop.
- Give the potato salad one final gentle stir. Garnish with extra bacon, parsley, and sliced green onions before serving.
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