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This bacon and egg potato salad is a hearty, flavor-packed twist on the classic cookout side dish. Tender potatoes, chopped eggs, and crisp bacon create a satisfying base, while celery and red onion add just the right amount of crunch. The dressing—made with mayonnaise, Dijon mustard, and a bit of sweet pickle relish—brings everything together with tangy, creamy balance.
It’s the perfect side for picnics, holidays, potlucks, or summer barbecues. Since it can be made ahead and refrigerated, it’s an easy, reliable choice whenever you want a flavorful, crowd-pleasing potato salad.
What You’ll Like About This Dish
Classic flavor with a twist. Bacon and eggs add richness and satisfying texture.
Great crunch. Celery and red onion keep the salad fresh and lively.
Tangy dressing. Dijon and relish brighten the creamy mayonnaise base.
Perfect make-ahead. Great for parties, picnics, and next-day leftovers.
Ingredient Notes
- Potatoes – White or red-skinned potatoes hold their shape well.
- Bacon – Adds smoky, savory flavor and a bit of crispness.
- Hard-boiled eggs – Make the salad richer and more filling.
- Celery – Adds crunch and freshness.
- Red onion – Provides color and a mild bite.
- Celery seeds – Classic seasoning for potato salad.
- Mayonnaise – The creamy base of the dressing.
- Dijon mustard – Adds tang and depth.
- Sweet pickle relish – Brings sweetness and acidity.
- Salt & pepper – Essential for balancing the flavors.
Steps to Make Potato Salad With Bacon and Egg
- Cook the bacon until crisp, then chop and set aside.
- Boil the potatoes until tender and let them cool.
- Chop the cooled potatoes into bite-size pieces.
- Combine the potatoes, eggs, celery, onion, celery seeds, pepper, and bacon.
- Mix the dressing ingredients in a separate bowl.
- Add the dressing to the potato mixture and stir gently.
- Adjust mayonnaise and seasoning to taste.
- Refrigerate until chilled.
Tips
Cool the potatoes completely before mixing to prevent a mushy texture.
Use a gentle folding motion so the potato chunks stay intact.
Add more mayonnaise just before serving if the salad seems dry.
Taste and adjust salt carefully—bacon and relish add saltiness.
Recipe Variations
- Southern-style version. Add a spoonful of yellow mustard for extra tang.
- Herb variation. Stir in chopped dill, parsley, or chives.
- Pickle-forward version. Add chopped dill pickles or extra relish.
- Smoky version. Add smoked paprika or use smoked bacon.
- Loaded potato style. Stir in cheese and green onions.
Serving Suggestions
- Serve chilled with grilled meats or burgers.
- Add paprika or chopped herbs on top.
- Pair with barbecue chicken, ribs, or hot dogs.
- Garnish with extra bacon or scallions.
How to Store
Refrigerate the potato salad in an airtight container for up to 3 days.
Stir well before serving, as the dressing can thicken as it chills.
Keep the salad chilled at all times and avoid leaving it at room temperature for more than 2 hours.
Potato Salad With Bacon and Egg
Ingredients
- 4 strips bacon
- 2 ½ pounds potatoes, small white or red skinned potatoes
- 1 tbsp kosher salt, for the potato cooking water
- 4 large hard-boiled eggs, chopped
- ⅓ cup celery, chopped
- ¼ cup red onion, chopped
- ½ tsp celery seeds
- ¼ tsp freshly ground black pepper
- ¾ to 1 cup mayonnaise
- 1 tsp Dijon mustard
- 1 heaping tablespoon sweet pickle relish
- Salt, to taste
Instructions
- Arrange the bacon in a skillet and place it over medium heat. Cook the bacon until almost crisp. Transfer to paper towels to drain. Dice and set aside.4 strips bacon
- Leave the potato peels on, if desired, or peel them. Cut the potatoes into large chunks. Put them in a large saucepan and cover with water. Add 1 tablespoon of kosher salt and bring to a boil. Reduce the heat to maintain a simmer, cover the pan, and cook for about 20 minutes, until tender. Drain and let cool completely.2 1/2 pounds potatoes | 1 tbsp kosher salt
- When the potatoes have cooled, cut them into 1/2- to 1-inch pieces.
- In a large bowl, combine potatoes with the chopped eggs, celery, onion, celery seeds, pepper, and the reserved diced bacon. Toss gently to blend.4 large hard-boiled eggs | 1/3 cup celery | 1/4 cup red onion | 1/2 tsp celery seeds | 1/4 tsp freshly ground black pepper
- In another bowl, combine 3/4 cup of mayonnaise, Dijon mustard, and relish. Add to the potato mixture and stir gently to combine. Add more mayonnaise, as desired.3/4 to 1 cup mayonnaise | 1 tsp Dijon mustard | 1 heaping tablespoon sweet pickle relish
- Taste and add salt, as needed.Salt
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
