Potato and Bacon Salad

Potato and Bacon Salad

readernut 3

"This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too."

Ingredients {{adjustedServings}} servings 361 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  2. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
  3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  4. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  5. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.
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Reviews 192

  1. 258 Ratings

Frantic Cook

This was awesome!! Everyone loved it. I used a bit more bacon than called for (it was for a party, darnit! Party calories don't count, right?), and added a quarter of a red onion, finely chopped, and a couple small handfuls of chopped green onion for extra bite and crunch.(Omitted the celery due to personal preference) Used those tiny red-skinned potatoes, cut in half -- their waxy flesh holds up better to boiling, and the there's less risk of a mushy potato salad. (Plus, no peeling!) Garnishing with the sliced egg didn't work for me, it just didn't look right. So I mixed in all the egg, and just sprinkled parseley and bacon on top, and it looked great. Very easy to omit the bacon for a vegetarian version. An easy way to cook the bacon: line a baking sheet with foil, then place bacon strips on the pan. Place pan in a COLD oven, then turn the heat up to 350F. After about 15 minutes (varies dep. on how crispy you like your bacon), you'll get perfect bacon, with minimal mess. It tastes better than microwaved bacon (plus no lingering smells in the microwave), clears up space on the stove top, and you can even stack the bacon in 2-slice layers if you need to make a lot (works best for bacon that will be crumbled, as the slices tend to stick together). Anyway, thanks for the recipe, it was SO good!


Just average as written, but a good start to make it your own. Novice cooks will appreciate cooking instructions for the eggs and potatoes, although even that is done differently from cook to cook. I didn't care for the idea of mincing the celery or mashing the eggs - it seemed to me this would make it more like potato salad PASTE. I wanted more texture so I chopped everything, and cut the potatoes into bite-size chunks. I added red, orange, yellow and green bell peppers for extra flavor, color and crunch, as well as green onion. I love the bacon and Dijon mustard, but I don't care for straight mayonnaise in salads like this so I cut it, half and half, with sour cream. Finally, rather than seasoning with just salt and pepper, I used Jane's Krazy Mixed Up Salt and lemon pepper. Again, a nice foundation but this recipe really needs some embellishment to personal taste. With my additions and changes I ended up with some great potato salad.

Amanda Lynn

my boyfriend and I LOVED this recipe. It's a great potato salad, especially if you are looking for something a bit different with a little pizzaz. The bacon and dijon mustard really make a world of difference!