Best Ever Bacon Potato Salad

August 29, 2023
Bacon Potato Salad
Bacon Potato Salad

This really is the Best Ever Bacon Potato Salad

Does anyone else find it funny that any potato salad let alone bacon potato salad is actually called a salad? Mind blowing!

Much like pasta salad and macaroni salad, potato salad is usually trash and salad in name only. Mushy chunks of overcooked potato drowned in mayonnaise and devoid of any flavor other than mayonnaise. You’ll usually find this next to the other mayonnaise-based salads in your local grocery store. Every once in a while, when they’re feeling fancy, they’ll dress their cold potato goop with some scallions. They look pretty, but they don’t help the flavor and are drowned out by the mayonnaise.

This potato salad is the king of the potato salads thanks to the king of the breakfast meats; bacon! Cooking the potatoes correctly is also a big help in making this a spectacular dish.

bacon potato salad ingredients

Our process for this easy rendition:

Bring a large pot of salted water to a boil.

While the water is coming to a boil, chop the bacon into one-inch slices and cook in a skillet. Once cooked, remove the bacon from the skillet and reserve about 4 tablespoons of the bacon grease for later use.

While the bacon cools, slice the celery and green onion.

By now the water should be at a boil, add the potatoes. Cook until just about fork tender. You want them to be tender, but not to the point where you could make mashed potatoes.

When the reserved bacon grease in the skillet has cooled, add in your dijon, sugar, and salt and stire to combine.

Once combined, add your potatoes, celery, green onion, and bacon in a large mixing bowl. Add in the mayonnaise and sour cream, and stir to combine. Finish by adding in the dijon and bacon grease mix. Stir until everything is combined. Store in the refrigerator for a few hours to chill. The longer this one sits, the better it becomes!!

bacon potato salad mixing bowl

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Is bacon good in potato salad?

Ummmm. Duh. Bacon adds a deliciously smoky and savory flavor to potato salad, elevating its taste to a whole new level. The crispy texture of bacon contrasts perfectly with the soft potatoes, creating a delightful culinary experience. If you’re a fan of savory and indulgent flavors, incorporating bacon into your potato salad is a must-try.

Is potato salad gluten-free?

Yes, potato salad can be gluten-free! Traditional potato salad ingredients like potatoes, mayonnaise, mustard, herbs, and vegetables are naturally gluten-free.

Can potato salad be frozen?

While potato salad can technically be frozen, it’s not recommended. Freezing can negatively impact the texture and quality of the ingredients, causing them to become mushy or lose their original flavors. Potatoes, in particular, can undergo a change in texture upon thawing. For the best taste and quality, it’s advisable to consume potato salad fresh or store it in the refrigerator for short periods.

How long can I keep my potato salad in the fridge before it goes bad?

To ensure the freshness and safety of your potato salad, it’s recommended to store it in the refrigerator for no more than 3-5 days.

Why does my potato salad get watery?

A watery potato salad can result from a few factors. One common reason is overcooking the potatoes, causing them to absorb more water during the boiling process. Additionally, if the potatoes are not properly drained and cooled before mixing with other ingredients, excess moisture can accumulate.

Is potato salad healthy?

Firstly, everything is healthy in moderation. This recipe is calorie and fat-rich. If you are looking for lower-calorie potato salads this one is not for you. If you are looking for optimal yumminess than stick around!

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Bacon Potato Salad

Best Ever Bacon Potato Salad

  • Author: A Couple Bites
  • Total Time: 35


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Units Scale
  • 1 1/2 pounds of red potatoes, cut into small cubes (about 4 cups)
  • 12 ounce package of bacon (I like thick cut), cut into 1-inch pieces
  • 3/4 cup mayonnaise
  • 1 tbsp dijon mustard
  • 2 tsp granulated white sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 stalk celery cut into small pieces
  • 3 green onion stalks sliced thin


  • Boil the cut red potatoes in salted water until fork tender which is usually around 15 minutes.
  • While the potatoes are cooking chop bacon and cook it over medium heat in a cast iron skillet until cooked. Bacon does keep cooking after it is removed from the pan so be sure not to overcook. Remove from pan when finished, and turn off the heat.
  • Reserve 2 tbsp of the bacon fat in the cast iron skillet and discard the rest.
  • Check on your potatoes and drain them when they are done cooking. Put the cooked potatoes in a large bowl and set to the side.
  • In the cast iron with NO HEAT mix the bacon fat, Dijon mustard, sugar, salt, and pepper. Whisk until combined. The warmth of the pan will help emulsify the mixture.
  • To the bowl with the potatoes add your celery, green onion, and the dressing from the cast iron.
  • Mix well and allow to sit in the fridge for at least 3 hours, but the longer it sits the tastier it gets!
  • Prep Time: 15
  • Cook Time: 20
  • Category: side dish
  • Cuisine: American
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We’re Matt and Melissa, and this is our food blog, though it may not be the food blog you are expecting. We are here to take you on a culinary adventure through our kitchen, our passions, our stories, and our liquor cabinet. Residing in Monmouth County, NJ (the best county in NJ) we love to cook and create in our kitchen. But we know we’re not the real experts and the only thing more fun than tasting our own creations are tasting others’. When we’re not cooking for you, we’re around town sampling all that New Jersey’s culinary scene has to offer. Let take A Couple Bites!

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