Bacon Potato Salad

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.

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.

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.

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!

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.

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.

Bacon Potato Salad

4.55 from 11 votes

Filled with plenty of eggs, bacon, and pickle flavor, this potato salad was a kid and adult favorite from the first bite.

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

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

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