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This next level potato salad has a full pound of crispy bacon, a creamy dressing with a hint of Dijon mustard, fresh herbs, hard boiled eggs, and tender potatoes. It's sure to be your new favourite potato salad for grilling and picnic season.
5 from 7 votes

Potato Salad with Bacon

Course barbecue, picnic, Side Dish
Cuisine American
Keyword how to make potato salad, potato salad with bacon, red potato salad
Prep Time 30 minutes
Servings 12
Calories 369kcal
Author Rebecca Lindamood


  • 3 pounds red creamer potatoes cut into bite sized pieces, about 1-inch
  • 1 gallon water
  • 1/4 cup salt
  • 2 tablespoons cider vinegar or rice vinegar
  • 1/2 sweet onion, peeled and diced
  • 3/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 pound bacon cooked til crispy and crumbled or chopped. Reserve 2 tablespoons of bacon for garnish.
  • 6 green onions green parts only, thinly sliced. Reserve 1 teaspoon for garnish.
  • 1/4 cup fresh parsley chopped. Reserve 1 teaspoon for garnish.
  • 4 hard boiled eggs peeled, and sliced. Reserve 3 slices for garnish.
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt


  • Bring 4 quarts of water to a boil in a large pot high heat. Add 1/4 cup of salt to the water and stir to dissolve. Carefully add the potatoes to the water and return to a boil.
  • Boil the potatoes for between 8 and 15 minutes, depending on what size you cut them. Beginning at 8 minutes, use tongs to extract a piece of potato and test for doneness. Do this until they are tender and easily pierced with a fork, knife, toothpick, or skewer.
  • Drain in a colander, then immediately return the potatoes to the pan.
  • Add vinegar and diced sweet onion to the pan and toss to distribute. Put a tight fitting lid on the pan and refrigerate to bring the potatoes to body temperature.
  • Stir in the mayonnaise, Dijon mustard, green onions, parsley, chopped hard-boiled eggs, and chopped, crispy bacon. Transfer to a serving bowl.
  • You can either garnish with the remaining bacon, hard-boiled egg, parsley, and green onion and serve warm, or cover and refrigerate to chill.
  • If you refrigerate it first, stir, and add a little extra mayonnaise if needed before garnishing and serving.


Calories: 369kcal | Carbohydrates: 20g | Protein: 9g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 554mg | Potassium: 658mg | Fiber: 2g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 13.3mg | Calcium: 44mg | Iron: 1.5mg