Few dishes bring back warm, comforting memories quite like a Classic Creamy Potato Salad with Bacon and Egg. Whether it’s for a summer barbecue, family gathering, or picnic, this dish is a staple that never goes out of style. With its creamy texture, smoky bacon, and rich hard-boiled eggs, every bite is packed with flavor.
This homemade potato salad is easy to make, full of delicious textures, and better than store-bought versions. The combination of tender red potatoes, crispy bacon, and a tangy, slightly sweet dressing makes it an irresistible side dish that pairs well with everything from grilled meats to sandwiches.
If you’re looking for a crowd-pleasing recipe that’s both classic and incredibly delicious, this potato salad with bacon and egg is the perfect choice!
Why You’ll Love This Classic Creamy Potato Salad with Bacon and Egg
✔ Rich & Creamy – The mayonnaise-based dressing is smooth and perfectly coats every bite.
✔ Loaded with Flavor – Smoky bacon, creamy eggs, and crunchy veggies add layers of deliciousness.
✔ Easy to Make – Simple ingredients and step-by-step instructions make this a foolproof recipe.
✔ Perfect for Any Occasion – A must-have side dish for potlucks, BBQs, and holidays.
✔ Better Than Store-Bought – No preservatives, just fresh and wholesome ingredients.
This creamy, flavor-packed potato salad is one you’ll come back to time and time again!
Ingredients for Classic Creamy Potato Salad with Bacon and Egg
Here’s everything you need to make this delicious homemade potato salad:
| Category | Ingredient | Amount |
|---|---|---|
| Potatoes & Protein | Red potatoes, cubed | 1½ lbs (about 4 cups) |
| Bacon, cut into 1-inch pieces | 12 oz package | |
| Hard-boiled eggs, peeled & chopped | 4 | |
| Dressing | Mayonnaise | ¾ cup (170g) |
| Dijon mustard | 1 tbsp | |
| Granulated sugar | 2 tsp | |
| Salt | 1 tsp | |
| Vegetables | Celery, finely diced | 1 stalk |
| Yellow onion, finely diced | 1 small | |
| Green bell pepper, finely diced | ½ medium |
How to Make Classic Creamy Potato Salad with Bacon and Egg
1. Cook the Potatoes
- Place the cubed potatoes in a large pot and cover with water.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook for 10–12 minutes, or until fork-tender.
- Drain and allow to cool completely.
2. Cook the Bacon
- In a large skillet, cook the bacon pieces over medium heat.
- Stir occasionally and cook for 5–7 minutes, until crispy.
- Drain excess grease on paper towels and set aside.
3. Prepare the Dressing
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sugar, and salt.
- Mix until smooth and creamy.
4. Assemble the Salad
- Add the cooled potatoes, chopped eggs, crispy bacon, diced celery, onion, and green bell pepper to the bowl with the dressing.
- Gently toss all ingredients together until evenly coated.
5. Chill & Serve
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
- Serve chilled and enjoy!
Tips for the Best Potato Salad
⭐ Use waxy potatoes – Red potatoes hold their shape well and don’t become mushy.
⭐ Cool potatoes before mixing – This prevents the salad from getting watery.
⭐ Crisp up the bacon – Well-cooked bacon adds the best texture and flavor.
⭐ Chill before serving – Refrigerating helps flavors meld together beautifully.
⭐ Customize to your liking – Try adding fresh herbs, pickles, or paprika for extra flavor!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 kcal |
| Protein | 10g |
| Carbohydrates | 20g |
| Fat | 18g |
| Fiber | 2g |
This potato salad is packed with protein, healthy fats, and satisfying flavors, making it a perfect side dish for any meal.
Best Ways to Serve Classic Creamy Potato Salad
🥩 With Grilled Meats – Perfect alongside BBQ ribs, steak, or burgers.
🍗 As a Side Dish for Fried Chicken – A Southern classic combination.
🥪 With Sandwiches – Pairs beautifully with a ham or turkey sandwich.
🌽 At a Summer Picnic – A must-have for outdoor gatherings.
🥗 With Fresh Green Salad – A great contrast to light and fresh greens.
No matter how you serve it, this creamy bacon and egg potato salad is guaranteed to be a hit!
Common Mistakes to Avoid
❌ Overcooking the Potatoes – They should be tender but firm, not mushy.
❌ Not Chilling Before Serving – This helps the flavors blend beautifully.
❌ Adding Hot Ingredients – Let potatoes and bacon cool before mixing to prevent sogginess.
❌ Not Using Enough Dressing – The mayonnaise mixture should fully coat the potatoes.
❌ Skipping the Crunch – Celery, onions, and bell peppers add great texture.
Follow these simple tips for the best homemade potato salad every time!
Frequently Asked Questions (FAQ)
1. Can I make this potato salad ahead of time?
Yes! In fact, it tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days.
2. Can I use a different type of potato?
Yes! While red potatoes work best, you can also use Yukon Gold or russet potatoes. Just be careful, as russets can get too soft.
3. How do I keep my potato salad from getting watery?
- Drain the potatoes well before mixing.
- Let them cool completely to prevent excess moisture.
4. Can I make this salad without mayonnaise?
Yes! You can substitute Greek yogurt or sour cream for a tangy, lighter version.
5. Can I add other ingredients?
Absolutely! Some delicious additions include:
- Chopped pickles for a tangy crunch.
- Paprika or cayenne pepper for a little spice.
- Chopped fresh herbs like parsley or dill for freshness.
6. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Avoid freezing, as the texture may change.
Final Thoughts
This Classic Creamy Potato Salad with Bacon and Egg is rich, flavorful, and incredibly easy to make. Whether you’re serving it at a summer cookout, family dinner, or holiday gathering, this creamy, smoky, and savory potato salad will always be a hit.
Why settle for store-bought when you can make a fresh, homemade version that’s even better? Try this easy, crowd-pleasing recipe today!
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Classic Creamy Potato Salad with Bacon and Egg
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
This creamy potato salad is a crowd-pleaser withtender red potatoes, crispy bacon, and a blend of hard-boiled eggs and freshvegetables. With a tangy dressing, it’s perfect for gatherings, barbecues, oras a comforting side dish.
Ingredients
- 1½ pounds red potatoes (cut into small cubes (about 4 cups))
- 12– ounce package bacon (cut into 1-inch pieces)
- 3/4 cup 170 g mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 hard-boiled eggs (peeled and chopped)
- 1 stalk celery (finely diced)
- 1 small yellow onion (finely diced)
- 1/2 medium green pepper (finely diced)
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with water. Heat the mixture to a boil over medium-high heat, then lower the heat and let it simmer. Cook for about 10–12 minutes or until the potatoes are tender when pierced with a fork. Drain and allow to cool.
- Cook the Bacon: In a large skillet, cook the bacon pieces over medium heat until crispy, about 5–7 minutes.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, granulated sugar, and salt until well combined.
- Assemble the Salad: Add the cooled potatoes, chopped eggs, cooked bacon, celery, onion, and green pepper to the bowl with the dressing. Carefully toss all the ingredients until they are evenly coated.
- Chill and Serve: For best flavor, cover and refrigerate the potato salad for at least 1 hour before serving. Serve chilled and enjoy!
Notes
- Make Ahead: This salad tastes even better after chilling overnight.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Variations: Try adding chopped pickles, paprika, or fresh dill for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Boiled & Mixed
- Cuisine: American