- Ingredients and Substitutions
- Step-by-step Instructions
- Air fryer alternatives for the bacon and eggs
- The Air Fryer I Use and ❤️
- Need help with the eggs?
- How to store leftover potato salad
- FAQs
- Classic Potato Salad with Bacon Recipe
- What to serve with classic potato salad
- More cookout sides we can’t stop making
Why I judge BBQ spots on their potato salad
Growing up in Texas, I don’t just judge a BBQ spot on the brisket. I judge it on the potato salad.
Some are way too mayonnaise-y. Some drown it in mustard.
And some try WAY too hard to be different (like capers, in potato salad… really?!).
This Classic Potato Salad with Bacon is about as classic as it gets. The perfect mayo-to-mustard ratio, loaded with hard-boiled eggs and bacon (yes, bacon, because I firmly believe EVERY potato salad is better with a little bacon), with just enough celery for crunch.
So if you’re packing it for a backyard BBQ, a Memorial Day cookout, or the only side anyone’s going to remember at the potluck, this is the one.
What makes this potato salad work
- Lightly smashed potatoes: Not fully mashed (you still want chunks!), just a few gentle presses with the masher. You’re after a rustic mix of creamy bits that soak up the dressing AND bigger chunks that give every bite some structure.
- Dijon plus a touch of sugar: Dijon gives the dressing its sharp, tangy backbone, way more depth than yellow mustard. The sugar balances it out so it’s not too sharp.
- Dill (not sweet) relish: Sweet relish turns potato salad into dessert. Dill keeps the whole thing on the tangy side, exactly where it should be.
If you love this one, my Instant Pot potato salad is the faster, hands-off version with all the same flavors!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Red potatoes: Red potatoes hold their shape during boiling and smash into the perfect rustic mix of creamy bits and bigger chunks. Yukon Golds are the closest swap. Russets will work if you don’t mind a softer, less chunky finish. An OXO vegetable peeler makes quick work of peeling.
- Eggs: Large eggs are hard-boiled, peeled, and chopped. Need a refresher on the timing? My how to boil eggs post has the foolproof method.
- Bacon: Cooked until crisp, then crumbled. I usually cook mine in a skillet for the best texture, but bake-in-the-oven works too if you want a hands-off option. Skip it if you must, but you’ll lose the smoky-savory crunch that makes this potato salad the potato salad.
- Celery: Diced finely. Big chunks can overpower the soft potatoes, so don’t go bigger than about a quarter inch. No celery on hand? Swap in finely diced dill pickles for a similar crunch plus extra tang.
- Mayonnaise: Duke’s is my favorite. It’s tangier and richer than most other full-fat mayos, and it really shows up in this salad. Skip the light versions, since they tend to break down.
- Dijon mustard: Dijon is what gives this dressing its sharp, tangy backbone. It’s noticeably more nuanced than yellow mustard and pairs perfectly with the small amount of sugar to balance things out.
- Dill pickle relish: Stick with dill (not sweet) here. Sweet relish turns the whole salad into dessert. If your store doesn’t carry dill relish, finely dice some dill pickles plus a splash of pickle brine and you’re set.
- Sugar: Balances the tang of the Dijon and the dill relish. Don’t skip it. Without it, the dressing tilts too sharp.
- Fresh chives: Optional, but a nice fresh-green pop on top right before serving. Skip if you don’t have them.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Boil the potatoes.
Place the potatoes in a large pot and cover with cold water by an inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until fork tender.
Drain and transfer to a large bowl.
Hard-boil the eggs.
While the potatoes cook, place the eggs in a separate saucepan and cover with cold water by an inch. Bring to a boil, then cover, remove from heat, and let the eggs sit for 12 minutes.
Transfer the eggs to an ice bath for 5 minutes, then peel and chop.
The Air Fryer I Use and ❤️
I use a 6-quart air fryer for this recipe and it’s the perfect size for cooking everything in a single layer without overcrowding. Because remember, keeping it in one layer is key to all that crispy goodness!
Crisp the bacon.
Cook the bacon in a large skillet over medium heat for 8-10 minutes, flipping occasionally, until crisp. Transfer to a paper towel-lined plate, let cool, and crumble.
Smash the potatoes (just a little).
Use a potato masher to gently press the potatoes, leaving plenty of bigger chunks behind. About 10-12 gentle passes is all it takes.
Set aside to cool to room temperature.
Easy on the masher! You’re going for a rustic mix of creamy bits and bigger chunks, not mashed potatoes. If you start to lose all the chunks, you’ve gone too far. About 10-12 gentle passes does it.
Whisk the dressing.
In a medium bowl, whisk together the mayonnaise, Dijon mustard, dill pickle relish, sugar, salt, and black pepper until smooth.
Fold and chill.
Add the dressing, chopped eggs, crumbled bacon, and celery to the bowl with the potatoes. Gently fold until everything is evenly coated.
Cover and refrigerate for at least an hour to let the flavors meld. Sprinkle with chives before serving, if desired.
This salad is actually better the next day. The flavors deepen after 8-24 hours in the fridge, so make it a day ahead if you can!
Need help with the eggs?
If hard-boiling eggs has ever stressed you out (gray-green yolk rings… no thanks), my how to boil eggs post breaks down the foolproof method I use every single time. The trick is the ice bath right after.
How to store leftover potato salad
Make ahead: This salad is actually better the next day. The flavors deepen after 8-24 hours in the fridge, so feel free to make it up to 2 days in advance.
Storage: Pop leftovers in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving, since the dressing thickens as it sits.
Freezing: Skip the freezer for this one. Mayo-based dressings break when thawed, and the potatoes turn grainy. Make-ahead in the fridge is the right move.
Picnic + outdoor serving: Max 2 hours at room temperature for food safety. For longer outdoor serving, set the bowl on top of a bigger bowl filled with ice to keep things cool.
FAQs
Usually overcooked potatoes or adding the dressing while the potatoes are still hot. Cook just to fork-tender (not mushy) and let everything cool fully before folding in the dressing.
Yes, and actually recommended. The flavors deepen after 8-24 hours in the fridge. Make it up to 2 days in advance and give it a quick stir before serving.
Dice some dill pickles finely, add a splash of pickle brine, and you’re set. Sweet relish will also work, but skip the sugar in the dressing since the relish brings its own sweetness.
Max 2 hours at room temperature for food safety. For longer outdoor serving, set the bowl on top of a bigger bowl of ice to keep the temp safe.
Yes. Yukon Golds are the closest swap with similar shape-holding. Russets work too but turn softer once smashed, so the texture will be less chunky.
A pinch more salt, a splash of pickle brine, or an extra teaspoon of Dijon will fix it every time. Tangy and salty is the classic “more please” combo for potato salad.
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Classic Potato Salad with Bacon Recipe
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Ingredients
- 2 pounds red potatoes peeled and cut into 1- to 2-inch chunks
- 3 large eggs
- 4 ounces bacon
- 2 celery ribs finely diced (about ½ cup)
- ¾ cup mayonnaise Duke’s preferred
- 3 tablespoons Dijon mustard
- ⅓ cup dill pickle relish
- 1 teaspoon sugar
- 1 ½ teaspoons salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- Fresh chives finely chopped, optional
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high, then reduce to a simmer and cook for 10-12 minutes, or until fork tender. Drain and transfer to a large bowl.2 pounds red potatoes
- While the potatoes cook, place eggs in a separate medium saucepan and cover with cold water by 1 inch. Bring to a boil over high, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop.3 large eggs
- Place bacon in a large skillet over medium and cook for 8-10 minutes, flipping occasionally, until crisp. Transfer to a paper towel-lined plate, let cool, and crumble.4 ounces bacon
- Use a potato masher to lightly smash the potatoes, leaving plenty of larger chunks for texture. Don’t overdo it. About 10-12 gentle passes is all it takes for that rustic mix of creamy bits and bigger chunks. Set aside to cool to room temperature.2 pounds red potatoes
- In a medium bowl, whisk together mayonnaise, Dijon mustard, dill pickle relish, sugar, salt, and black pepper until well combined.¾ cup mayonnaise, 3 tablespoons Dijon mustard, ⅓ cup dill pickle relish, 1 teaspoon sugar, 1 ½ teaspoons salt, ¼ teaspoon black pepper
- Add the dressing, chopped eggs, crumbled bacon, and celery to the bowl with the potatoes and gently fold until everything is evenly coated. Taste and adjust with additional salt and black pepper, if needed.3 large eggs, 4 ounces bacon, 2 celery ribs
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld. For best flavor, make this a day ahead. It’s even better after 8-24 hours in the fridge. Sprinkle with chives, if desired.Fresh chives
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with classic potato salad
This one is begging for a backyard BBQ plate. My Slow Cooker BBQ Shredded Chicken and Balsamic Grilled Chicken Breast are both perfect mains to scoop right next to a pile of this salad.
If you’re going pulled pork, my Pineapple Pulled Pork Tacos work in tortillas or right on the bun for a sandwich. Or for the easiest “throw it together” cookout, my BBQ Chicken Pizza with Summer Corn pairs the same flavors in a slice format.
Looking for something a little less classic-cookout? My BBQ Chicken Stuffed Sweet Potatoes and Salmon Burgers are both great mains that pair just as well as the standard burger or brisket.
Need another side to round out the spread? My Mexican Street Corn Pasta Salad is the perfect “two salads” move when you’re feeding a crowd.
More cookout sides we can’t stop making
Need a few more sides for the table? These never miss.
