Looking for an awesome salad to bring to a summer bbq? Look no further! This is the best potato salad recipe (if you ask me!) Chunks of baby red potato are mixed with loads of crispy bacon, crunchy pickle, cheese, chopped egg and a few other ingredients. This deliciousness is then tossed in a creamy mixture made with mayonnaise, Dijon mustard, cider vinegar and dill.
The best potato salad means simple, tasty ingredients … don’t ya think?
Nothing complicated here and I like that.
This recipe is like a classic potato salad amped up.
It has a few extra ingredients than you may not normally find, but nothing complicated and probably ingredients you already have on hand.
I always say that good food doesn’t have to be fussy, just tasty.
Once you make this easy potato salad recipe, there’s no going back. It’ll be your go-to, especially during the summer months!
Ingredients Needed
At its core, potato salad includes:
- Potatoes
- Mayonnaise
- Salt
- Pepper
If you really want to make your salad extra special throw in some yummy add-ins like:
- Crispy bacon
- Chopped boiled egg
- Cheddar cheese
- Pickle (so good)
- Green onion
- A few other seasonings, like dill and cayenne pepper
Best Potato to Use
I love to use red baby potatoes for homemade potato salad.
They have thin skins and are not too starchy.
And because they are thin-skinned, I always love to leave the skin on (actually, usually for all potato recipes I do that). I enjoy the little bit of texture its gives. Just make sure the potatoes are scrubbed clean and picked over before using.
Another reason why I love using baby red potatoes in this salad is because when they are boiled, they retain their shape well, which is exactly what you want when making a chunky potato salad. Nobody want mushy, broken up potatoes, do they? Red potato salad, yep, that’s the way to go!
Though I am using baby red potatoes in this potato salad, I do cut some of them, depending on their size.
Like with any produce, there are variations in size, with some potatoes being smaller or larger.
The larger ones I cut into chunks; the smaller ones, I left whole.
Just make sure that they are bite-sized and all about the same so that when the potatoes cook, they cook evenly.
How to Make It
Full details are in the recipe card below, but here are the basics:
- Boil clean, cut, red baby potatoes. Drain, rinse, dry.
- Boil eggs.
- Cook bacon until crisp. Remove excess grease
- Toss all ingredients together in a large bowl.
- Drizzle over dill-infused dressing and stir to combine.
- Garnish with extra bacon and green onion, if desired.
Tips for Making This Recipe
- If you can’t find or don’t have baby potatoes, no worries! Just use the regular sized ones and cut into bite-sized pieces.
- Don’t overcook your potatoes. Start with a pot of cold water, add potatoes, bring to a boil, salt and cook for 8 to 10 minutes or until fork-tender. If they are overcooked, it will be too mushy and nobody wants that!
- After the potatoes are cooked, I always drain and rinse with cold water. I then place on a (clean) tea towel-lined baking sheet and allow the potatoes to dry out a little before adding the rest of the salad ingredients and dressing.
- If you want your salad less or more saucy, then simply omit or add mayonnaise, about a tablespoon or so at a time until you’ve reached your desired consistency. It’s always easier to add than to take away.
- I always like to reserve a little bacon and green onion for garnish to give this potato salad a pop of colour.
Next time when you’re asked to take a dish to a potluck or BBQ this recipe will be your go-to. I know it’s mine!
Don’t ya just want to grab that forkful from your screen?
What Goes with Potato Salad
Hope you try this iconic summer salad! It’s really good!
If you make this chunky potato salad recipe, be sure to leave a comment below!
Best Potato Salad Recipe (with bacon and pickles)
Ingredients
- 2 pounds baby red potatoes, scrubbed clean and cut into bite-sized chunks
- 2 large cooked (boiled) eggs, roughly chopped
- 6 ounces bacon, few slices
- ½ cup chopped pickle
- ½ cup cheddar cheese (marble or regular cheddar), cut into small cubes
- 3 to 4 stalks green onion, chopped (plus more to taste for optional garnish)
- ⅔ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon dried dill (dill weed)
- ¾ teaspoon salt, plus more for water when boiling potatoes
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Place potatoes into a large pot and cover with cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil, season water with salt (about ½ teaspoon). Cover with lid slightly ajar and cook 8 to 10 minutes, or until potatoes are just fork-tender. Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil. Drain, rinse with a little cold water and drain again. Place on a (clean) tea towel-lined baking sheet to dry out a little.Note: You can cook eggs with the potatoes if you wish. Otherwise cook them separately until they are hard boiled.
- Meanwhile, preheat oven to 375 degrees Fahrenheit.
- Place bacon onto a sheet pan and bake for 15 to 20 minutes or until crispy. Remove and drain on a paper towel-lined plate.
- Place cooked potatoes into a large bowl. Add cooked chopped eggs, crumbled cooked bacon, pickle, cheese and green onion. Note: If desired, reserve a little green onion and bacon for garnish (optional).
- In a small bowl, whisk together the mayonnaise, Dijon mustard, cider vinegar, dill, salt, black pepper, cayenne pepper, onion powder and garlic powder until smooth an combined. Pour over potato mixture and stir until everything is well combined.
- Transfer potato salad to a serving dish. Garnish (if desired) with green onion and reserved cooked bacon. Serve and enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Adam Romanowski
Thank you Dawn for this recipe. This is a great recipe to make a double batch for a Sunday picnic and then have left overs for work lunches during the following week.
Modifications I made that worked very nicely:
– Omit cheese and double amount of boiled eggs
– Substitute pickle juice for cider vinegar and add ~1.5x more than original recipe proportions (i.e. 3 tbsp for 1x recipe above).
Reminds me of a salad my late Oma made for family gatherings, very very tasty and comforting food.
Dawn - Girl Heart Food
Thank you for the kind words, Adam, and so happy you enjoyed the recipe!! Love the twist with the pickle juice (that sounds delicious)! It’s wonderful how food can bring back fond memories, isn’t it? 🙂
Janet ` hamlett
What kind of pickles do you use? Maybe I missed this in the recipe. THANKS.
Dawn - Girl Heart Food
Hi Janet! I usually opt for kosher pickles, but you can use whatever variety you enjoy best. 🙂 Have a great day!
Karen (Back Road Journal)
I can’t have barbecue without having potato salad and yours sounds terrific. It reminds me of a loaded baked potato.
Girl Heart Food
I know what ya mean! Thank you Karen 🙂
Jeff the Chef
I have to say that whenever I see “the best X ever,” I usually think, uh huh. But wow, this does look like the best potato salad ever! I love eggs in potato salad. But BACON? Yes, please! And pickles, and cheese … I’ve never had a potato salad with all those things, and now I have to have it!
Girl Heart Food
Hahaha – understandable 😉 Thanks so much, Jeff!! It really is quite tasty…hope you get a chance to try this one out!
Denise from Urb'n'Spice
There is nothing better than a good potato salad and your version looks wonderful, Dawn! I like the idea of the dill-infused dressing (dill is a must in potato salad, in my opinion). I agree with your thoughts on using the tiny red-skinned potatoes – they have so much flavour. I cannot wait to try your recipe. Thanks for sharing! 🙂
Girl Heart Food
Thank you so much, Denise! Dill definitely adds a lot of flavour, doesn’t it?? Hope you enjoy this one as much as we do! Have a great upcoming weekend 🙂
Jessica
Mmm, LOVE potato salad in the summertime! I especially love the addition of dill pickles – my absolutely fav!
Girl Heart Food
Me too! Thank you Jessica! They really add a nice crunch, don’t they?
Leanne | Crumb Top Baking
Potato salads are always a must at BBQs! I usually make a mashed version loaded with mayo and coleslaw dressing because that’s what the family likes! But I love this chunky version. I can’t eat mayo, but I would love to try this recipe with sour cream or greek yogurt!
Girl Heart Food
Totally!! Thanks Leanne! That would work lovely too 🙂
Sarah
Oh my goodness.. the hubs devours potato salad, and I’ve never actually made it! I need to make him a batch of yours- it looks so much better than store-bought!
Kevin O'Leary
I could eat the entire bowl myself. Perfect for the holiday!
Jennifer @ Seasons and Suppers
Loving this loaded potato salad! All my favourite things in one bowl 🙂 Have a great weekend!
Girl Heart Food
Thank you so much Jennifer 🙂
Kathy @ Beyond the Chicken Coop
Nah….this doesn’t sound good….it sounds GREAT!!! I love the bacon and the crunchy pickle! Yummers! This would be absolutely perfect for summertime barbecues! Nicely done!
Girl Heart Food
Woo hoo!! Thanks so much, Kathy!!
Ben|Havocinthekitchen
I normally avoid potato salads dressed in mayonnaise, but this version looks good! Besides, I do love the fact you used Dijon and vinegar here too. And the addition of cheese and bacon? Best potato salad indeed. Well done, Dawn!
Girl Heart Food
Thanks so much Ben! Appreciate the kind words 🙂
Shashi at SavorySpin
Good Gawsh, Dawn! This looks so insanely good! I have a potato salad coming up on Monday so, can I trade you some of mine for some of yours! That mayo dressing makes those potatoes look so melty good – and bacon! I love bacon in a potato salad – but I don’t usually add eggs or pickle in mine – what a fun and deliciously tasty twist! So love the sound of this! Happy weekend to you and yours..and Happy Canada Day! xoxo
Girl Heart Food
Thanks a million, Shashi! We are tato salad twinning 😉 XOXO
Milena
I am ready to have this salad for my main course at dinner. Will need nothing else, perhaps a few extra bacon slices and I will be all set! Red potatoes are such a favorite of mine and you picked the perfect ones for a beautiful summer salad. So stoked about summer actually! Need to move to Hawaii or somewhere similar to enjoy it year round:)
Girl Heart Food
Haha – I can’t blame ya 😉 It is really tasty! Thanks Milena!
Nicoletta @sugarlovespices
Beautiful baby red potatoes, that you treat in an exquisite manner. Love this salad (well, minus the bacon for me, but hubby can have it double), So many intriguing flavors, so fresh and tasty, perfect for this season!
Girl Heart Food
Thanks a million, Nicoletta!!! You’re so kind! Hope you guys have a wonderful Canada Day weekend 🙂
Mary Ann | The Beach House Kitchen
Honestly Dawn, I wish I could just grab a scoopful of this potato salad right off my screen! I love the ingredients you’ve got going on in here! Cheese, bacon, pickles…count me in! Bet it goes fast!
Girl Heart Food
Well, that just made my day! Thank you so much, Mary Ann!! It really does go fast 😉 Happy weekend!
Kelsie | the itsy-bitsy kitchen
YES PLEASE! If you only knew how much I love potato salad. Seriously, I could make a meal out of that alone. Who am I kidding? I HAVE made a meal of it on many occasions. This looks sooo good, Dawn! And now I’m craving potatoes :). Happy weekend and happy Canada Day!
Girl Heart Food
You got it!! I love it too! Most times, I enjoy sides more than the actual main. Thank you Kelsie! Have a wonderful weekend too 🙂
[email protected]
I am always looking for an awesome salad to bring to summer BBQ’s and you have nailed it with this one! I have to admit – I never get enough of a good potato salad – and the bacon in here – oh man – that’s what I’m talking about! Happy weekend, my friend! XOXO
Girl Heart Food
Yay!! Thank you Annie! Love to hear if you try this one out. It’s really yummy! Have a lovely weekend 🙂 XOXO
David @ Spiced
Oh man, a good potato salad is one of my favorite things about summer eats! And I agree with you about using red potatoes. I don’t put eggs in my version, but I might need to rethink that now…I do love hardboiled eggs in salads. I actually have to make a batch for a family picnic next week, so I might add eggs! Oh, and one tip that I picked up recently: try putting the chopped potatoes in a steamer basket. No more threat of overboiling! Just a fun little tip. Enjoy the weekend, and happy Canada Day!
Girl Heart Food
Mine too!! Great tip, David! Have to try that next time 😉 You have an awesome weekend too. Thanks so much!