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Classic American Potato Salad with Bacon

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A nostalgic and comforting potato salad featuring tender Yukon Gold potatoes, crispy bacon, and a tangy, creamy dressing. Perfect for picnics, potlucks, and backyard barbecues.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon salt (for boiling water)
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 3 large eggs, hard-boiled and chopped
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place peeled and cut potatoes into a large pot. Cover with cold water by about an inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, or until potatoes are tender but not falling apart (test with a fork).
  2. While potatoes boil, heat the skillet over medium heat. Add bacon slices and cook until crisp, about 5-7 minutes, turning occasionally. Transfer to paper towels to drain, then chop into bite-sized pieces.
  3. Place eggs in a small pot and cover with water. Bring to a boil, then remove from heat and cover. Let sit for 12 minutes. Cool eggs in ice water, peel, and chop.
  4. Drain potatoes in a colander and run under cool water briefly to stop cooking. Transfer to a large mixing bowl.
  5. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, black pepper, and smoked paprika until smooth.
  6. Add the chopped bacon, eggs, celery, red onion, and parsley to the potatoes. Pour the dressing over the salad and gently fold everything together using a spatula, being careful not to mash the potatoes.
  7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (overnight is best) to let the flavors marry. Stir gently before serving.

Notes

Soak red onions in cold water for 10 minutes to reduce sharpness. Chill the salad for at least 2 hours or overnight for best flavor. If salad seems dry after chilling, add more mayo or a splash of vinegar before serving. Use Yukon Gold potatoes to hold shape and provide creamy texture. For a lighter version, substitute half the mayo with plain Greek yogurt or use vegan mayo for dairy-free. Bacon can be replaced with turkey bacon or omitted for vegetarian versions.

Nutrition

Keywords: potato salad, bacon, picnic side, classic American, creamy potato salad, summer salad, potluck recipe

Find it online: https://katedishes.com/classic-american-potato-salad-with-bacon-easy-homemade-recipe-for-perfect-picnic-side/