Original Post: https://www.evolvingtable.com/classic-potato-salad-bacon/
Classic Potato Salad with Bacon Recipe
This Classic Potato Salad with Bacon is creamy, tangy, and lightly smashed for the perfect mix of fluffy potato bits and bigger chunks. Loaded with crispy bacon, hard-boiled eggs, and just enough celery for crunch, it's a make-ahead side dish that's right at home at any backyard BBQ or summer potluck.
Servings: 6 servings
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
Notes
Potatoes: Red potatoes are the move here. Yukon Golds are the closest substitute. Russets work but turn softer once smashed.
Peeling: Peeling before boiling makes this recipe faster and keeps the potatoes from getting waterlogged. If you prefer skins on, the red skins are thin and tender enough to leave on.
Air Fryer alternatives: Both the bacon and eggs can be made in the air fryer instead. See my air fryer bacon and air fryer hard-boiled eggs posts for the full methods.
Make ahead: This salad is actually better the next day. Make it up to 2 days in advance and let the flavors deepen in the fridge.
Storage: Store 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: Not recommended. Mayo-based dressings break when thawed and the potatoes turn grainy.
Nutrition
Calories: 426kcal | Carbohydrates: 29g | Protein: 9g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 1174mg | Potassium: 788mg | Fiber: 3g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 2mg
