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a bowl with potato salad with bacon, onion and egg, topped with dill and chives.
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5 from 23 votes

Potato Salad with Bacon - Australian-Style

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!
Prep Time10 minutes
Cook Time15 minutes
0 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: Australian
Servings: 8
Calories: 395kcal
Author: Andrea Geddes

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!)
Metric - US Customary

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. Storage; keep any leftovers covered in the fridge for 3-4 days.
  7. 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.  
  8. 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

Calories: 395kcal | Carbohydrates: 22g | Protein: 10g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 123mg | Sodium: 576mg | Potassium: 651mg | Fiber: 3g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 2mg