Creamy Potato Salad with Bacon
My absolute favorite picnic-style potato salad recipe? This Creamy Potato Salad with Bacon!
It strikes the perfect balance of flavors and textures—creamy, smoky, and tangy, with pops of crisp bacon and fresh crunch from celery and onions.
Looking for a vinegar-based potato salad? Make sure to check out my Swabian Potato Salad!
Key ingredients
- Yukon Gold potatoes: Yukon Gold potatoes are my favorite for this salad. They have a buttery texture, hold their shape well after cooking and soak up all of the delicious dressing.
- Mayonnaise and sour cream: Mayonnaise or sour cream? I prefer both! The mayonnaise adds richness and a classic creamy base, while the sour cream lends a subtle tanginess that keeps the dressing light.
- Bacon: For a vegetarian version, you can simply leave out the bacon.
- Celery, red onion and green onion: For crunch and herby freshness this is my potato salad trio. Feel free to customize with your favorite herbs and veggies (think dill, chives, radishes or bell peppers).
- Pickle juice: Don’t underestimate this secret ingredient! Just a couple tablespoons of brine from your pickle jar takes this potato salad from good to can’t-stop-eating-it delicious.
Make ahead and storage
This potato salad actually tastes better when made in advance! Prepare it up to 24 hours ahead. The extra chilling time lets the flavors meld beautifully.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Revive leftovers with a splash of pickle juice or a dollop of mayo before serving.
Before serving, let the potato salad sit at room temperature for 15-20 minutes to take the chill off.
FAQs
Yes! I recommend a waxy potato for this salad, such as red or fingerling potatoes. Russet potatoes are too starchy and fall apart easily.
Yes! Just give them a good scrub first. While I personally prefer this salad without skins (since Yukon Golds become wonderfully tender and soak up the dressing better when peeled), leaving the skins on will add a nice texture.
Pierce a potato piece with a fork. It should slide in easily but the potato should just barely hold its shape. If the fork meets resistance, cook 1–2 minutes more. If the potato falls apart, drain immediately as they’re a bit overcooked (no worries–your salad will still be delicious)!
I really don’t recommend it. Worried about pickle flavor? Don’t be! A few spoonfuls of brine from a pickle jar won’t add pickle flavor, but will add a huge amount of brightness to the salad. It’s really the ingredient that makes it difficult to take just one bite. If you must skip it, add a bit of lemon juice instead.
Yes, such a classic addition! Fold in 2 chopped hard-boiled eggs.
What to serve with potato salad
Creamy Potato Salad with Bacon Recipe
- Total Time: 2 hours 45 minutes
- Yield: 8
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Global
Description
This classic creamy potato salad with bacon is a crowd-pleasing side dish that always disappears quickly!
Ingredients
- 3 pounds (1.4 kg) Yukon gold potatoes, peeled and chopped into 1-inch pieces
- Kosher salt
- 6 slices bacon, cooked and crumbled
- 2 celery stalks, finely diced
- 1/2 small red onion, finely diced
- 3 green onions, green parts only, thinly sliced
- 1/2 cup (110g) mayonnaise
- 1/2 cup (120g) sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle juice
- 1/2 teaspoon smoked paprika
Instructions
- Place the potatoes in a large pot and cover with cold water by at least 1 inch. Season with 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 12–15 minutes. Drain and transfer to a large mixing bowl.
- In a separate bowl, combine the mayonnaise, sour cream, Dijon mustard, pickle juice, smoked paprika, crumbled bacon, diced celery, red onion, sliced green onions, and 1 teaspoon of kosher salt. Stir until fully mixed.
- Pour the dressing mixture over the warm potatoes and gently fold everything together until evenly coated. Taste and add more salt as needed.
- Let the potato salad cool to room temperature, then cover and refrigerate for at least 2 hours before serving.
Notes
Storage: Store in an airtight container in the refrigerator for 3-4 days.
Adjust Seasoning to Taste: After mixing up your potato salad, adjust the seasoning to taste. Add more salt as needed, pickle juice if it needs acidity, Dijon or smoked paprika for depth or even a splash of milk or buttermilk for extra creaminess.
Garnishes: For an extra pop of color, reserve chopped crispy bacon and green onions to garnish right before serving.
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