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 mayo, 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!
At its core, potato salad includes:
- Potatoes (obviously)
Then, 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
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.
- Dig in!
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More Recipe Tips
Red baby potatoes are the best choice in this salad.
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 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 ‘wet’ from the dressing, then simply omit or add mayo, 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.
Want this potato salad to be vegetarian? Just omit the bacon.
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. Love to know how you enjoyed!
Best Potato Salad Recipe (with bacon and pickles)
- 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 pickle , chopped
- ½ cup cheese , cut into small cubes (I used marble)
- 3 to 4 stalks green onion , chopped (Plus a little for garnish, if you like).
- ⅔ cup light mayo
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon dried dill
- ¾ teaspoon salt (plus more for water when boiling potatoes)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Fill a pot with cold water. Add potatoes. 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. Drain, rinse with a little cold water and drain again. Place on a 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 on a sheet pan and bake for15 to 20 minutes or until crispy. Remove and drain on brown paper towel.
- Place cooked potatoes in 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, mix together mayo, Dijon mustard, cider vinegar, dill, salt, pepper, cayenne, onion and garlic powder. Pour over potato mixture and mix to combine. Garnish with green onion and bacon, if desired. 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.