Potato Salad with Bacon
If you need a go-to side for cookouts, this Potato Salad with Bacon is one you’ll make on repeat. Made with baby potatoes, it’s creamy without being too heavy, has a bit of crunch from celery, and the bacon really brings it all together.
It works really well alongside anything off the grill, and it’s especially good with recipes that have a bold sauce like my BBQ dishes. I love serving this with my homemade BBQ sauce or alongside BBQ beef for an easy summer dinner setup.
This is one of those sides that fits just about anywhere. It’s great for summer BBQs, 4th of July spreads, potlucks, or even just a simple weeknight dinner when you want something fresh on the side.
Because it can be served chilled or slightly warm, it’s really flexible depending on what you’re making. I’ll sometimes prep it ahead and let it chill, or toss it together last minute while everything else is finishing up.
Why you’ll love this Potato Salad with Bacons
The Potato Salad I Always Bring to BBQs
This is the one I end up making anytime we’re having people over or heading to a get-together. It’s easy, it holds up well, and it pairs with pretty much everything.
I started making it with baby potatoes because I like how they keep their shape and don’t turn mushy. Once I added bacon and a bit of lemon to the dressing, that was it. It’s now my go-to, especially in the summer when everything revolves around easy sides and grill food.
Ingredients Needed for Potato Salad with Bacon
- Baby potatoes: These hold their shape really well after boiling and give you that nice bite. A mix of colors also looks great when serving.
- Bacon: Adds a salty, crispy element that balances the creaminess of the dressing.
- Mayonnaise: The base of the dressing that gives it that classic potato salad texture.
- Sour cream: Lightens things up a bit and adds a slight tang.
- Lemon juice: Keeps the salad tasting fresh and cuts through the richness.
- Dijon mustard: Adds a little depth without overpowering the other flavors.
- Celery: Gives a bit of crunch so every bite isn’t soft.
- Green onions: Bring a mild onion flavor that works well in cold salads.
- Parsley: Freshens everything up and adds a bit of color.
How to make Potato Salad with Bacon
**For more detailed instructions, please refer to the printable recipe card below.**
Cut the baby potatoes in half or into even-sized pieces if they are larger.
Add potatoes to a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender but still holding their shape.
Drain potatoes and let them cool slightly until warm, not hot.
Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper in a bowl.
Add the warm potatoes, celery, green onions, parsley, and most of the bacon and gently toss to coat.
Transfer to a serving bowl and top with remaining bacon and extra herbs if you like.
Variations
- Loaded potato salad: Add shredded cheddar cheese and a bit of extra sour cream for a loaded baked potato feel. It makes the salad richer and more filling.
- No mayo version: Swap the mayo for extra sour cream or a light vinaigrette if you want something a bit lighter. You’ll still get great flavor, just with a different texture.
- Garlic herb potato salad: Mix in a bit of minced garlic and extra fresh herbs like dill or chives. This gives it more of a fresh, herb-forward flavor.
- Spicy version: Add a pinch of cayenne or a spoon of chopped jalapeños for a little heat. It pairs really well with BBQ dishes.
- Warm potato salad: Skip the chilling step and serve it right away while the potatoes are still warm. The dressing soaks in more and gives it a slightly different feel.
Serving Suggestions
- With BBQ beef or pulled meat: This pairs perfectly with my Instant Pot Pulled Pork, Slow Cooker BBQ beef or BBQ beef tacos. The creamy texture balances out the richness of the meat and sauce.
- Alongside grilled meats: Serve it with Lemon Garlic Chicken, Garlic Steak Bites, or sausages for an easy summer dinner plate.
- As part of a party spread: Add it to a table with beef nachos, loaded tater tots, and other shareable dishes. It rounds everything out nicely.
- With burgers and sandwiches: It works really well next to burgers or sandwiches instead of fries.
- As a make-ahead side: Make it earlier in the day and let it chill until dinner. The flavor gets even better as it sits.
Storage and Freezing
- How should I store Potato Salad with Bacon?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again since the dressing can settle a bit.
- Can I freeze Potato Salad with Bacon?
Freezing isn’t recommended for this one. The texture of the potatoes and dressing changes too much once thawed.
Don’t forget to pin this for later!
Tips & Tricks
- Don’t overcook the potatoes: Keep an eye on them while boiling. You want them tender but not falling apart so they hold up when mixed.
- Dress the potatoes while warm: This helps them absorb more flavor from the dressing instead of just coating the outside.
- Cook the bacon until crisp: Crispy bacon gives the best texture contrast against the soft potatoes.
- Chop everything evenly: Keeping your celery and onions small helps distribute flavor in every bite.
- Taste before chilling: Flavors mellow slightly in the fridge, so adjust salt and lemon before you chill it.
Recommended
More Sides Ideas
Potato Salad with Bacon
Equipment
Video
Ingredients
- 2 pounds mixed baby potatoes red, yellow, purple, halved or quartered
- 6 slices bacon cooked and crumbled
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 celery stalks diced
- ¼ cup green onions sliced
- 2 tablespoons fresh parsley chopped
Instructions
- Cut the baby potatoes in half or into even-sized pieces if they are larger.
- Add potatoes to a large pot and cover with cold salted water. Bring to a boil and cook for 12–15 minutes, until fork tender but still holding their shape.
- Drain potatoes and let them cool slightly until warm, not hot.
- In a large bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper.
- Add the warm potatoes and gently toss so they are lightly coated.
- Stir in celery, green onions, parsley, and most of the bacon, reserving some for topping.
- Transfer to a serving bowl and top with remaining bacon and a sprinkle of extra green onions or parsley.
- Chill for at least 1 hour before serving, or serve slightly warm if preferred.
