Looking for a super-easy side dish that is ready in less than 30 minutes and is an instant crowd-pleaser? This creamy potato salad with bacon is the only recipe you’ll need! Chunks of perfectly seasoned, tender potatoes are loaded with fresh herbs, crispy bacon and egg, all smothered in a creamy and zesty homemade dressing. It’s so good, you’ll make it again and again!
Why you’ll love this recipe
- Quick and easy – an easy recipe, made in under 30 minutes with simple pantry staples.
- Make ahead – short on time? Make it ahead and store it in the fridge, ready to serve with minimal effort.
- Easily multiplied – this recipe can be easily doubled or tripled when feeding a crowd.
- Perfect for any occasion –a worthy side dish for Aussie BBQs, picnics, Christmas celebrations, family brunch, lunch or dinner.
- So good – tender potatoes, crispy bacon and the ultimate homemade dressing made with mayonnaise and sour cream that will make you never want to buy store-bought dressing again! It is a guaranteed crowd-pleaser.
- Customisable – use this recipe as a base and load it up with your favourite add-ins to create the potato salad of your dreams!
Need some more tasty salads and sides for your next event? Try this vermicelli noodle salad or cold pasta salad!
Ingredients you’ll need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Potatoes – small, waxy and thin-skinned potatoes are best for potato salad, as they tend to hold their shape when boiled. Steer clear of starchy potatoes, as they have a tendency to fall apart and become mushy during the cooking process.
In Australia, Kipfler, Dutch cream, Desiree, Nicola, Pontiac or baby red potatoes are perfect. Fingerling potatoes also work well. I leave the skin on, but feel free to remove it if preferred. Small or baby potatoes are perfect, as they are already bite-sized and don’t need to be cut. For larger potatoes, cut them into bite-sized chunks. Cooking times can vary, depending on size, so keep an eye on them to avoid overcooking. - Bacon – aside from the potatoes, bacon is the star ingredient and adds a crispy, salty, savoury element to the salad. Pancetta can also be used. Use middle bacon and fry it until it is browned and extra crispy!
- Hard boiled eggs – simply cook them on the stove and peel them before adding them to the salad. They can be prepared ahead of time, if required.
- Onion – red/purple onions and spring onions add crunch and a peppery bite to balance the creamy dressing.
For the homemade dressing;
- Mayonnaise – the creamy base of the dressing. Use a good quality, full-fat whole egg mayo that you love to eat for best results. Choose a gluten-free certified mayonnaise if you require the salad to be gluten-free.
- Sour cream – balances the tang of the mayonnaise and makes the dressing super creamy and light. Use full fat, regular sour cream for best results.
- Fresh herbs – dill, chives and parsley are all classic potato salad herbs that add freshness and depth. I recommend using fresh herbs, where possible.
- Dijon mustard – adds extra zing and helps to cut through the richness of the dressing.
- Spices – salt, pepper, garlic powder and paprika. Use mild, sweet Hungarian paprika, not smoked or hot paprika.
- White wine vinegar – a mild, clean-tasting vinegar that adds a lovely tang to the dressing. Apple cider vinegar can also be used. I do not recommend using regular white vinegar, as the flavour is stronger and more acidic.
Step by step instructions
Full recipe quantities and instructions can be found in the detailed recipe card below.
Step 1 – Make the dressing;
Mix the dressing ingredients together in a bowl and keep covered in the fridge until ready for use.
Step 2 – Cook the potatoes;
Add the potatoes to cold, salted water.
Tip: It is important to start the potatoes in cold water, rather than adding them to boiling water. Adding them to boiling water can cause the outside of the potato to cook and become soft before the middle of the potato has a chance to cook through. This will make them mushy and watery on the outside. We want tender bites of potato that hold their shape!
The potatoes are ready when a fork can be gently pressed through to the middle with minimal resistance. Avoid over-cooking them, or they will become mushy and fall apart.
Drain and set aside to cool.
Step 3 – Prepare the fillings;
While the potatoes are simmering on the stove, fry the bacon in a pan until crispy and set aside.
Hard-boil the eggs and place in cold water before peeling. The eggs can be cooked ahead and kept in their shells in the fridge for up to 7 days.
Step 4 – Assemble the potato salad;
Place the potatoes in a salad bowl and add the dressing, bacon, eggs and onion and stir until everything is combined. The salad can be eaten warm, or kept in the fridge and enjoyed cold when ready to serve.
Expert tips
- Don’t overcook the potatoes. They should be cooked until soft and tender, but still have a little resistance when they are pierced with a fork. Don’t let them become too mushy, or they will fall apart when mixed with the dressing.
- Don’t start the potatoes in boiling water. When cooking potatoes, add them cold water and bring the water to a boil with the potatoes in it. Adding boiling water directly to the potatoes can cause the outside of the potato to become soft and mushy before the middle has cooked. Starting them in cold water ensures they will be evenly cooked through.
- Season the potatoes! Add a generous amount of salt to the cooking water. By salting the water, the potatoes will be seasoned inside and out. And overall, the salad will be more flavourful.
- Add-in ideas; try adding some finely sliced pickles, or a tablespoon of gherkin relish. You can also use wholegrain mustard instead of Dijon, if preferred. Thinly sliced or diced celery can be added for extra crunch. Capers add a sour/salty hit to balance the creaminess of the dressing. And some finely chopped mint is lovely too!
- While bacon adds the perfect flavour and garnish, you can leave it out if you need vegetarian potato salad. Or, try a vegetarian bacon instead.
FAQs
I don’t recommend freezing potato salad. While technically it can be frozen, it does not keep the same texture, once thawed. The dressing will become watery and the potatoes will start to break down and lose their texture. If needed ahead of time, make it and keep it in the fridge for 3-4 days.
Potato salad is the perfect make-ahead recipe, as it stores in the fridge beautifully! It tastes even better the next day, once the flavours have had a chance to mingle. While it is freshest in the first 1-2 days, it can be made ahead and keep it in the fridge for 3-4 days.
Keep it in the fridge in an airtight container (or covered) for 3-4 days.
Related recipes
Looking for some more summer salad recipes? Why not give these ones a try?
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Potato Salad with Bacon – Australian-Style
Ingredients
- 1 kg potatoes red, whole baby potatoes or chopped into bite-sized chunks
- 150 grams bacon or bacon, chopped
- 4 eggs
- 1 red onion thinly sliced
For the homemade dressing
- ¾ cup mayonnaise whole egg, full-fat mayonnaise
- ⅓ cup sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons white wine vinegar
- 2-3 tablespoons dill fresh, chopped
- 2-3 tablespoons parsley fresh, chopped
- 2-3 tablespoons chives fresh, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper ground, black
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika mild/sweet Hungarian (not hot or smoked!)
Instructions
To prepare the dressing
- Place all of the dressing ingredients into a bowl and stir to combine. Cover and place in the refrigerator.
Preparation
- Place the potatoes into a large pot of cold water with 1 teaspoon of salt and bring to the boil. Cook for around 10-15 minutes, or until the potatoes are tender and a fork can easily pierce through to the centre. *Cooking times will vary, depending on the size of the potatoes. Be careful not to overcook, or they will be mushy.
- Drain the potatoes and set aside to cool.
- While the potatoes are cooking, place the eggs into a small pot and cover with boiling water. Cook for 8-10 minutes (for hard-boiled). Turn the heat off and transfer the eggs to a bowl of ice-cold water. Allow to cool slightly before peeling the eggs and chopping into small pieces.
- Meanwhile, cook the bacon in a large frying pan over medium-high heat, until crispy. Remove from the heat and set aside for later.
To make the potato salad
- Place the cooked and slightly cooled potatoes into a large salad bowl and top with the homemade dressing, bacon, chopped eggs and onion. Stir to combine and add a little more seasoning, if required.
- Garnish with a little extra chopped parsley or dill if desired. Serve warm, or cover and refrigerate to serve cold.
Notes
- Don’t overcook the potatoes. They should be cooked until soft and tender, but still have a little resistance when they are pierced with a fork. Don’t let them become too mushy, or they will fall apart when mixed with the dressing.
- Don’t start the potatoes in boiling water. When cooking potatoes, start them in cold water first and bring the water to the boil. Adding boiling water directly to the potatoes can cause the outside of the potato to become soft and mushy before the middle has cooked. Starting them in cold water ensures they are evenly cooked through.
- Season the potatoes! Add a generous amount of salt to the cooking water. By salting the water, the potatoes will be seasoned inside and out and overall, the salad will be more flavourful.
- Add-in ideas; try adding some finely sliced pickles, or a tablespoon of gherkin relish. You can also use wholegrain mustard instead of Dijon, if preferred. Thinly sliced or diced celery can be added for extra crunch. Capers add a sour/salty hit to balance the creaminess of the dressing. And a little finely chopped mint is lovely too!
- While bacon adds the perfect flavour and garnish, you can leave it out if you need vegetarian potato salad. Or, try a vegetarian bacon instead.
- Storage; keep any leftovers covered in the fridge for 3-4 days.
- Please note that the nutrition information is based on the ingredients being divided into 8 serves. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the salad.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in October 2019, but was re-published with new information, helpful tips and photos in November 2022.
Marie says
Made this tonight and it’s fantastic. The perfect potato salad. I was trying to clear out some end of week veggies so threw in some salad leaves too. Both ways it was great
Andrea Geddes says
Hi Marie! I’m so happy to hear that you loved it, and salad leaves sound like a lovely addition. Thanks so much for taking the time to let me know.