Creamy Bacon Potato Salad

Here is my favorite bacon potato salad recipe, with creamy Yukon Gold potatoes, crispy bacon, crunchy vegetables, and a tangy dressing that combines mayo, sour cream, horseradish, and Dijon mustard.

This bacon potato salad is always the first dish to disappear at our summer barbecues. I’ve been bringing it to family cookouts for years, and people always ask for the recipe. It’s got way more flavor than your typical potato salad, thanks to that horseradish kick.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to stick with waxy potatoes like Yukon Gold, red potatoes, or fingerlings rather than russets or Idaho potatoes. Waxy potatoes hold their shape better after boiling and won’t turn into a mushy mess when you mix them with the dressing. Red potatoes are a classic choice and you don’t even need to peel them, which saves time and adds a nice texture. If you can only find russets at the store, they’ll work in a pinch, but just be extra gentle when mixing so they don’t fall apart on you.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swapping ingredients:

• Potatoes: Yukon golds, red potatoes, or russets all work great here. Waxy potatoes like Yukon gold or red potatoes hold their shape better, while russets give you a creamier texture. Pick what you like best.
• Bacon: Turkey bacon works if you want a lighter option, or you can skip the bacon entirely and add some smoked paprika to the dressing for that smoky flavor.
• French dressing: The recipe includes ingredients to make your own French dressing, but if you’re short on time, store-bought works just fine. You can also use Italian dressing in a pinch.
• Sour cream: Plain Greek yogurt is a great substitute and adds extra protein. Use the same amount and you won’t notice much difference.
• Horseradish: If horseradish is too strong for your taste, cut it in half or leave it out completely. You can add a bit more dijon mustard for tanginess instead.
• White wine vinegar: Apple cider vinegar or regular white vinegar work just as well for that acidic kick.
• Celery: Not a celery fan? Try diced bell peppers or radishes for that same satisfying crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overcooking the potatoes, which turns them into mush when you mix everything together – they should be firm enough to hold their shape, so test them with a fork at the 4-minute mark and stop cooking as soon as a fork slides in with slight resistance.

Skipping the step where you dress the warm potatoes with the French dressing is a real missed opportunity, since warm potatoes absorb flavors much better than cold ones, giving you a more flavorful salad overall.

Another common error is adding the creamy dressing while the potatoes are still warm, which can make the mayonnaise separate and turn oily, so make sure your potatoes have cooled to room temperature first.

Finally, don’t forget to save some bacon for topping – mixing it all in means you lose that crispy texture contrast that makes this salad special.

What to Serve With Bacon Potato Salad?

Bacon potato salad is a total crowd-pleaser at any backyard barbecue or picnic, and it pairs perfectly with just about any grilled meat you can think of. I love serving it alongside burgers, hot dogs, grilled chicken, or ribs – the creamy, tangy flavors complement smoky grilled foods so well. It’s also great next to pulled pork sandwiches or fried chicken for a classic summer cookout spread. If you want to round out the meal, add some corn on the cob, coleslaw, or baked beans to keep things casual and satisfying.

Storage Instructions

Store: Keep your bacon potato salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit together, so it’s great to make a few hours ahead or even the night before your gathering.

Make Ahead: You can prep this salad up to a day in advance, which makes it perfect for potlucks and barbecues. Just hold off on adding the bacon until right before serving so it stays nice and crispy. Store the cooked bacon separately in the fridge and toss it in when you’re ready to serve.

Serve: This salad is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving to take the chill off. Give it a good stir before serving since the dressing can settle at the bottom.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 45-55 g
• Fat: 185-210 g
• Carbohydrates: 185-210 g

Ingredients

For the potato base:

• 2.5 lb potatoes (I use Yukon Gold for a creamier texture)
• 2.5 tsp salt
• 10 oz bacon (browned and crumbled into small pieces)
• 3/4 cup cucumber (peeled and diced into 1/2-inch cubes)
• 1.25 cup celery
• 1/4 cup white onion
• 2 tbsp fresh chives, chopped

For the french dressing:

• 1.5 tbsp dijon mustard (I prefer Maille for more tang)
• 2.5 tbsp white wine vinegar
• 1/3 cup olive oil
• 1 tbsp water
• 3/4 tsp sugar
• 1 clove garlic, minced
• 3/4 tsp salt
• 1/2 tsp black pepper

For the creamy dressing:

• 1/2 cup french dressing
• 1/2 cup mayonnaise (I use Hellmann’s for best flavor)
• 1/3 cup sour cream
• 1.5 tbsp horseradish (grated finely for a uniform kick)
• 3/4 tsp salt
• 1/2 tsp black pepper

Step 1: Cook the Bacon and Potatoes in Parallel

• 10 oz bacon
• 2.5 lb potatoes
• 2.5 tsp salt

Start by cooking the bacon in a large skillet over medium heat until it’s crispy and golden, about 8-10 minutes, stirring occasionally.

While the bacon cooks, place the potatoes in a large pot of cold water with 2.5 teaspoons of salt.

Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are just tender when pierced with a fork but still hold their shape—you want them firm enough to absorb dressing without falling apart.

Once the bacon is done, transfer it to a paper towel-lined plate to drain and cool, then crumble it into small pieces.

Drain the hot potatoes thoroughly in a colander.

Step 2: Make the Vinaigrette Dressing

• 1.5 tbsp Dijon mustard
• 2.5 tbsp white wine vinegar
• 1 clove garlic, minced
• 3/4 tsp sugar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/3 cup olive oil
• 1 tbsp water
• warm potatoes from Step 1

While the potatoes are still warm, prepare the vinaigrette by whisking together the Dijon mustard, white wine vinegar, minced garlic, sugar, 3/4 teaspoon salt, and black pepper in a small bowl.

Slowly whisk in the olive oil until emulsified, then add the water to lighten it slightly.

Pour this warm dressing over the drained potatoes and gently toss to coat evenly.

Let the potatoes sit and absorb the dressing for at least 30 minutes at room temperature—this is where the real flavor develops, so don’t skip this step.

I like to use Yukon Gold potatoes because they’re naturally creamy and absorb dressing beautifully without becoming mushy.

Step 3: Prepare the Vegetables

• 3/4 cup cucumber, peeled
• 1.25 cup celery
• 1/4 cup white onion
• 2 tbsp fresh chives

While the potatoes are absorbing the vinaigrette, prepare all your vegetables by dicing the cucumber into 1/2-inch cubes, chopping the celery into small pieces, dicing the white onion finely, and chopping the fresh chives.

Keep these in separate bowls so they’re ready to combine when needed.

I like to keep the cucumber separate until the very end—it stays crispier and doesn’t weep water into the salad if you wait to add it just before serving.

Step 4: Make the Creamy Dressing Base

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1/2 cup French dressing
• 1.5 tbsp horseradish, grated finely
• 3/4 tsp salt
• 1/2 tsp black pepper

In a medium bowl, whisk together the mayonnaise, sour cream, and French dressing until smooth and fully combined.

Stir in the finely grated horseradish, the remaining 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Taste and adjust seasoning as needed—the horseradish should give a pleasant peppery kick without being overwhelming.

This creamy dressing acts as the binding agent for the final salad, so make sure it’s well-seasoned before combining.

Step 5: Combine and Finish the Salad

• creamy dressing from Step 4
• potatoes from Step 2
• crumbled bacon from Step 1
• celery from Step 3
• white onion from Step 3
• cucumber from Step 3
• fresh chives from Step 3

Add the creamy dressing from Step 4 to the vinaigrette-coated potatoes along with the celery, onion, and most of the crumbled bacon from Step 1, reserving about 1/4 of the bacon for garnish.

Fold everything together gently until just combined, being careful not to break up the potatoes.

If you’re serving immediately, add the diced cucumber now; if you’re making this ahead, add it just before serving to keep it crisp.

Transfer to a serving bowl and top with the reserved bacon and fresh chives.

For best flavor, let the finished salad rest for 15-20 minutes before serving so all the flavors meld together.

Creamy Bacon Potato Salad

Delicious Creamy Bacon Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Calories: 2750

Ingredients Method

Ingredients

  

For the potato base::

• 2.5 lb potatoes (I use Yukon Gold for a creamier texture)
• 2.5 tsp salt
• 10 oz bacon (browned and crumbled into small pieces)
• 3/4 cup cucumber (peeled and diced into 1/2-inch cubes)
• 1.25 cup celery
• 1/4 cup white onion
• 2 tbsp fresh chives, chopped

For the french dressing::

• 1.5 tbsp dijon mustard (I prefer Maille for more tang)
• 2.5 tbsp white wine vinegar
• 1/3 cup olive oil
• 1 tbsp water
• 3/4 tsp sugar
• 1 clove garlic, minced
• 3/4 tsp salt
• 1/2 tsp black pepper

For the creamy dressing::

• 1/2 cup french dressing
• 1/2 cup mayonnaise (I use Hellmann's for best flavor)
• 1/3 cup sour cream
• 1.5 tbsp horseradish (grated finely for a uniform kick)
• 3/4 tsp salt
• 1/2 tsp black pepper

Method

 

1. Start by cooking the bacon in a large skillet over medium heat until it's crispy and golden, about 8-10 minutes, stirring occasionally. While the bacon cooks, place the potatoes in a large pot of cold water with 2.5 teaspoons of salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are just tender when pierced with a fork but still hold their shape—you want them firm enough to absorb dressing without falling apart. Once the bacon is done, transfer it to a paper towel-lined plate to drain and cool, then crumble it into small pieces. Drain the hot potatoes thoroughly in a colander.
2. While the potatoes are still warm, prepare the vinaigrette by whisking together the Dijon mustard, white wine vinegar, minced garlic, sugar, 3/4 teaspoon salt, and black pepper in a small bowl. Slowly whisk in the olive oil until emulsified, then add the water to lighten it slightly. Pour this warm dressing over the drained potatoes and gently toss to coat evenly. Let the potatoes sit and absorb the dressing for at least 30 minutes at room temperature—this is where the real flavor develops, so don't skip this step. I like to use Yukon Gold potatoes because they're naturally creamy and absorb dressing beautifully without becoming mushy.
3. While the potatoes are absorbing the vinaigrette, prepare all your vegetables by dicing the cucumber into 1/2-inch cubes, chopping the celery into small pieces, dicing the white onion finely, and chopping the fresh chives. Keep these in separate bowls so they're ready to combine when needed. I like to keep the cucumber separate until the very end—it stays crispier and doesn't weep water into the salad if you wait to add it just before serving.
4. In a medium bowl, whisk together the mayonnaise, sour cream, and French dressing until smooth and fully combined. Stir in the finely grated horseradish, the remaining 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed—the horseradish should give a pleasant peppery kick without being overwhelming. This creamy dressing acts as the binding agent for the final salad, so make sure it's well-seasoned before combining.
5. Add the creamy dressing from Step 4 to the vinaigrette-coated potatoes along with the celery, onion, and most of the crumbled bacon from Step 1, reserving about 1/4 of the bacon for garnish. Fold everything together gently until just combined, being careful not to break up the potatoes. If you're serving immediately, add the diced cucumber now; if you're making this ahead, add it just before serving to keep it crisp. Transfer to a serving bowl and top with the reserved bacon and fresh chives. For best flavor, let the finished salad rest for 15-20 minutes before serving so all the flavors meld together.