Classic Potato Salad with Extra Crispy Bacon

Ingredients

• 900 g (2 lb)Yukon Gold potatoes, cut into 2 cm dice
• 225 g (8 oz)thick-cut bacon
• 180 ml (¾ cup)full-fat mayonnaise
• 30 ml (2 tbsp)apple cider vinegar
• 15 ml (1 tbsp)Dijon mustard
• 75 g (½ cup)red onion, finely diced, soaked in cold water for 10 minutes and drained
• 50 g (½ cup)celery, diced
• 80 g (⅓ cup)sweet pickle relish
• 2hard-boiled eggs, chopped
• to tastesalt
• to tasteblack pepper
• for garnishpaprika

Instructions

1. 1

   Cook the potatoes

   Put the diced potatoes in a large saucepan and cover with cold water by 2.5 cm (1 inch). Salt the water generously, bring it to the boil, then lower the heat and simmer for 10–12 minutes, until fork-tender but still holding their shape.

2. 2

   Steam dry

   Drain the potatoes in a colander, then spread them in a single layer on a baking tray. Leave them to steam dry for about 10 minutes.

3. 3

   Crisp the bacon

   As the potatoes cool, lay the bacon in a cold frying pan. Set the heat to medium and cook slowly until the fat has rendered and the bacon is deep golden and very crisp. Lift it onto a plate lined with kitchen paper and reserve 30 ml (2 tbsp) of the bacon fat.

4. 4

   Whisk the dressing

   In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard and a generous pinch of black pepper. Whisk continuously as you slowly drizzle in the warm reserved bacon fat, until the dressing is emulsified.

5. 5

   Coat the potatoes

   Add the warm, steam-dried potatoes to the dressing. Use a rubber spatula to fold gently until they are evenly coated.

6. 6

   Add the mix-ins

   Add the chopped hard-boiled eggs, celery, drained red onion, sweet pickle relish and half of the crumbled crispy bacon. Fold just until combined, taking care not to break up the potatoes.

7. 7

   Chill the salad

   Transfer the salad to a serving bowl and cover tightly with cling film. Refrigerate for at least 2 hours or up to overnight so the flavours can meld.

8. 8

   Finish and serve

   Just before serving, stir gently and taste, then adjust the salt and pepper. Crumble the remaining bacon over the top and dust with paprika.

What is American potato salad?

American potato salad is a chilled side dish built around cooked potatoes and a creamy, tangy dressing, often served at picnics and shared meals. This version brings together familiar additions—eggs, celery, onion and sweet pickle relish—with crisp bacon.

Yukon Gold potatoes suit the dish because they become tender while generally keeping their shape. The warm bacon fat whisked into the dressing adds a savoury note and gives this version its distinctive finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and sweet relish supply most of the carbohydrates; mayonnaise and bacon contribute much of the fat, while the bacon and eggs provide protein. Pair a serving with a green salad or other vegetables for a more varied plate.

Choosing and cooking the potatoes

Potato cubes: Cut them to a similar size so they cook at roughly the same rate. Start them in cold, salted water, then simmer until a fork slips in easily without the pieces crumbling.

Steam-drying: Spread the drained potatoes out for about 10 minutes. This lets excess surface moisture escape before the dressing goes on.

Getting the bacon dressing right

Bacon fat: Start the bacon in a cold pan and cook it over medium heat to render the fat gradually. Measure out 30 ml (2 tbsp) for the dressing, keeping the rest for other uses.

Emulsion: Drizzle the warm fat into the mayonnaise, vinegar and mustard while whisking. A slow pour helps the mixture come together evenly rather than separating.

Keeping the salad chunky

Gentle folding: Add the potatoes while they are still warm, then coat them with a spatula using light folds. Stirring vigorously can break the cubes and make the salad pasty.

Mix-ins: Fold in the eggs, celery, onion, relish and half the bacon only until distributed. Save the other half of the bacon for the top so it keeps some crunch.

Chilling and seasoning

Resting time: Chill the covered salad for at least 2 hours, or up to overnight, to give the flavours time to mingle. The full recipe takes 45 minutes before this chilling time.

Final check: Give the salad a gentle stir before serving and taste it for seasoning. Add salt and pepper as needed, then finish with the reserved bacon and paprika.

What to serve alongside it

Picnic plate: This salad works well alongside grilled or roasted food, where its creamy, tangy dressing provides contrast. It can also be served with a green salad or other vegetable sides.

Serving bowl: Keep it chilled until serving, particularly when preparing it ahead. Add the bacon topping just before it goes to the table for the best texture.

Recipe notes & tips

• Keep the potato cubes close to 2 cm so they cook evenly.
• Start the bacon in a cold pan to give its fat time to render as it cooks.
• Pour the warm bacon fat into the dressing gradually while whisking.
• Let the potatoes steam dry before adding them to the dressing.
• Fold in the potatoes and mix-ins gently to keep the salad chunky.
• Add the reserved bacon topping just before serving to retain its crispness.

Variations

• Extra tang: Add a little more apple cider vinegar to the dressing to sharpen its flavour.
• More mustard: Increase the Dijon slightly for a stronger savoury bite.
• Herb finish: Fold chopped fresh herbs into the salad just before serving.
• More crunch: Add extra diced celery for a crisp, fresh contrast.
• Milder onion: Keep the red onion soak and drain it thoroughly before mixing.

Common mistakes to avoid

• Overcooking the potatoes: Stop when a fork goes in easily but the cubes still hold together.
• Skipping the steam-dry: Spread the drained potatoes on a tray for about 10 minutes so excess moisture can escape.
• Adding bacon fat too quickly: Drizzle it in slowly while whisking to help the dressing emulsify.
• Rough mixing: Fold with a spatula rather than stirring hard, so the potatoes stay intact.
• Adding all the bacon early: Reserve half for the topping so it stays crisp.
• Serving without chilling: Refrigerate for at least 2 hours to let the flavours meld.

How to store

Cover and refrigerate leftovers promptly, keeping them chilled and using them within 3 days. Stir gently before serving; if desired, refresh the topping with a little newly crisped bacon, as stored bacon will soften.

Frequently asked questions