Crunchy Bacon Potato Salad
There’s just something about a classic crunchy bacon potato salad that feels like summer has arrived. Tender potatoes tossed with crispy bacon, fresh herbs, and a creamy, tangy dressing make this dish a standout at any gathering. Whether you’re serving it alongside burgers, ribs, or fried chicken, this easy recipe brings comfort and bold flavor to every bite.
| Prep Time | Cook/Cool/Refrigerator Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 30 minutes/20 minutes/1 hour | 6-8 | Beginner + |
Step-By-Step Instructions
Gather your ingredients. Fill a large pot with water and add about two tablespoons of salt. Peel and cube the potatoes. Add them to the salted water and cook over medium heat for about 20 minutes, or until tender.
While the potatoes are cooking, grab a small pot, carefully place the eggs in it, and cover with enough water to submerge the eggs. Cook on medium heat until the water comes to a boil. Turn the heat off, cover the pot, and let the eggs sit in the water for 15 minutes.
After the potatoes cook, drain them and add them to a large mixing bowl. Allow them to cool to room temperature. Run cooled water over eggs while they are still in the pan. When the eggs are cool enough to handle, remove the egg shells, cut the eggs into pieces, and add them to the potatoes.
While potatoes and eggs are cooling, cook the bacon until crisp, crumble it into smaller pieces, and set aside. When the potatoes and eggs are cool, add onions, celery, mayonnaise, mustard, salt, pepper, paprika, and ¾ of the bacon pieces to the bowl. Carefully mix everything together, trying not to break up the potatoes.
Refrigerate the potato salad for at least an hour. When it’s ready to serve, top with the remaining bacon and enjoy!
More Delicious Potato Recipes
- If you want a hearty dinner to come home to, give slow cooker potato soup a try.
- If you love this recipe, you’ll love the smashed potato salad from Two Pease and Their Pod
- Cheesy potato salad is a comforting side dish for any type of meal.
- If you like the combo of creamy and crunchy, you’ll love funeral potatoes. They are topped with Cornflakes and plenty of butter.
- Need extra space in the oven during the holidays. Give these slow cooker cheesy potatoes a try.
Crunchy Bacon Potato Salad
Ingredients
- 4 cups cubed peeled potatoes about 4-5 potatoes
- 3 hard-boiled large eggs diced
- 1 rib celery thinly sliced
- ⅓ cup finely chopped onion
- ½ cup mayonnaise
- ½ cup Miracle Whip
- 1 teaspoon ground mustard
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon celery salt
- 8 slices bacon cooked and crumbled
- Green onions OPTIONAL
Instructions
- Fill a large pot with water and add about two tablespoons of salt. Peel and cube the potatoes. Add them to the salted water and cook on medium heat for about 20 minutes until tender.
- While cooking the potatoes, grab a small pot, place the eggs in it, and cover with water. Heat the water and eggs on medium heat until the water comes to a boil. Turn off the heat, cover the pot, and let the eggs sit for 15 minutes in the water.
- While potatoes and eggs are cooking, cut your celery and onions into small pieces.
- When potatoes are tender, drain them and add them to a large mixing bowl, and allow them to cool to room temperature. Run cold water over the eggs while they are still in the pan. When the eggs are cool enough to handle, remove the egg shells and dice the eggs into small pieces. Add the eggs to the potatoes.
- While potatoes and eggs are cooling, cook bacon until crisp and crumble into pieces. Set aside.
- When potatoes and eggs are cooled, add onions, celery, mayonnaise, mustard, salt, pepper, paprika and ¾ of the bacon pieces. Carefully mix everything together, trying not to break up potatoes.
- Refrigerate Potato Salad for at least an hour. When ready to serve, top with the remaining bacon.
