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Thrown together on a whim one night many years ago while we were on the road, this Bacon Potato Salad rapidly became a family favorite.

Filled with plenty of eggs, bites of bacon, and a bright dill pickle flavor, this salad has proven irresistible to everyone who tries it.

Horizontal shot of salad in white bowl

Sean and I were craving potato salad, and I was improvising with what I had on hand in the camper. It was a lucky whim that turned into this dill pickle and bacon-inspired salad.

Sean commented that it was really good before I had even tasted it and sure enough, this recipe turned out to be an absolute keeper.

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Overhead shot of salad in white bowl

Bacon Potato Salad

The first time I added bacon to a potato salad it was a game-changer. We all know that bacon + potatoes is pretty much a guaranteed win, right?

After that, I added bacon to our salads whenever I made one all summer long. This has become the most requested potato salad that I make when we get together with friends.

Close-up shot of diced bacon, hard-boiled eggs, potatoes, and green onions in a bowl

The first time I made this recipe, I wasn’t about to cook bacon in the camper. (We would have been smelling like bacon for days!) However, I spied the real bacon crumbles in the fridge and decided to try them in this salad.

I love using bacon crumbles for easy breakfasts and salad toppings, so I figured they’d probably work fine. Sure enough, the bacon crumbles worked great in the potato salad.

That said, when given a chance? I cook the bacon myself to have larger pieces in each bite!

Diced potatoes, hard-boiled eggs, bacon, green onions, and dressing in a bowl

Potato Salad Recipe with Bacon

To make this salad, place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.

Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.

Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.

Overhead close-up shot of creamy potato salad in white bowl

Potato Salad Recipes

For more salads you might love, try the Garlic Lover’s Potato Salad, the Lemony Dill Potato Salad, and the Honey Dijon Roasted Potato Salad.

Supercharge your cookout side dish game with this Dill Pickle Potato Salad. Classic tender potato salad gets a glow-up with scandalous amounts of dill pickles, pickle relish, pickle seasonings, and hard-boiled eggs.

This Honey Mustard Warm Potato Salad by Spend with Pennies and this Warm Bacon Corn Smashed Salad by Real Housemoms are next on my list to try.

Horizontal close-up shot of creamy salad in white bowl
4.54 from 13 votes

Bacon Potato Salad

Avatar photoMary Younkin
Filled with plenty of eggs, bacon, and pickle flavor, this potato salad was a kid and adult favorite from the first bite.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 servings
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Ingredients 

  • 3 lbs Yukon Gold potatoes cut into ½-¾ inch pieces
  • 6 strips of bacon, cooked and crumbled OR ½ cup real bacon crumbles
  • ¾ cup mayonnaise
  • 2 tablespoons warm bacon grease
  • 2 tablespoons dill pickle relish
  • ¼ teaspoon dried dill
  • ½ teaspoon kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper adjust to taste
  • 6 hard boiled eggs roughly chopped
  • 4 green onions sliced thin, about ½ cup

Instructions 

  • Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool. 
  • Cook the bacon and set aside 2 tablespoons of the bacon grease. Combine the mayonnaise, reserved bacon grease, dill pickle relish, dried dill, salt, and pepper in a large mixing bowl. Stir to combine.
  • Add the potatoes, eggs, chopped bacon, and green onions to the bowl with the dressing. Stir to mix well. Serve immediately or refrigerate until ready to serve.

Notes

You can use any potato you like to make this recipe. However, the thin-skinned Yukon Gold potatoes are my preference. There’s no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, you’ll want to peel the potatoes for the best results.

Nutrition

Calories: 295 kcal | Carbohydrates: 26 g | Protein: 9 g | Fat: 17 g | Saturated Fat: 4 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 127 mg | Sodium: 411 mg | Potassium: 635 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 234 IU | Vitamin C: 28 mg | Calcium: 37 mg | Iron: 2 mg

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

{originally published 7/9/18 – recipe notes and photos updated 8/28/24}

Overhead shot of creamy potato salad in white bowl

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Rating




51 Comments

  1. Bill Oglesby says:

    I have tried several different potato salad receipes. This receipe turned out better than any other receipe I’ve tried!! Received several comments and there were no leftovers!! Best compliment you can receive!!5 stars

    1. Mary Younkin says:

      Bill – I am glad you and your friends enjoyed it so much.

  2. Cecilia Lisa says:

    You dont need to peel the potatoes once they are fully cooked?
    So wash, cut with skins and boil?
    Just want to clarify, the only reason I never make potato salad is peeling the hot potatoes lol

    1. Mary Younkin says:

      Cecilia – Yes, leave the skins on. I completely agree with you and loathe that task as well.

  3. Bonnie says:

    Similar to my recipe…i remove thr yolks and mash them & mix with the mayo & 1-2 tablespoons of mustard (any kind that you like). It makes it very creamy…just dice the whites and add them in!4 stars

    1. Mary Younkin says:

      I’m glad you like it!

  4. Carlotta MortonRosas says:

    very good the bacon and radishes sealed the deal. I made pigs feet on the side. oh so good.5 stars

    1. Mary Younkin says:

      I’m so glad you like it!