Bacon Potato Salad

Overhead shot of creamy potato salad in white bowl

4.54 from 13 votes

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

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Author: Mary Younkin

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