Potato Salad with Bacon

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Summer needs awesome side dishes, and this Potato Salad with Bacon is definitely awesome. With just the right amount of creamy dressing, delicious tender potatoes, and pops of salty, smoky, crispy bacon, it's gonna be your new summer favorite.

We've been blessed with a beautiful Spring this year, and all I ever want to do is eat outside under the sunshine. Feasting outdoors feels so natural and so magical in the Spring and Summer, and you need dishes that are comforting and delicious to elevate the experience.

If you're going to the trouble of firing up the grill and cooking on site, then pre-made, cold side dishes are the way to go. And sure, you could stop by the store and pick up some mediocre sloppy potato salad and that would be fine. But if you want your sunny feast to be truly awesome, homemade is the way to go.

What makes this Potato Salad with Bacon so awesome?

This simple Potato Salad with Bacon is a meaty twist on my Dill Potato Salad. It's got the same great buttermilk and mayo dressing that's got a lively pop of acid. It's got plenty of fresh chopped chives and ground black pepper. Of course, it's got tender chunks of tasty potato. But the best part is definitely the bacon.

There's something so irresistible about that burst of deeply salty and smoky flavor that comes through when you bite into those crunchy bacon pieces. It's like a potato's best friend.

Make this for picnics, potlucks, and cookouts all summer long. I love that it has to be made ahead of time, so you can have it all ready to go while you focus on all the other stuff that has to get done at the last minute. I promise, it's a hundred times better than store bought.

Magical Properties of Chives

Chives, with their fiery energy, are the perfect compliment to earthy, grounding potatoes. In the same family as onions, this vibrant green herb brings masculine or projective energy to your spells. Ruled by Mars, you can call on chives for strength and protection. You can also use them in spells for blocking negative energy and lifting your spirits, as well as breaking bad habits and finding balance.

To learn more about the magical properties of the ingredients in this recipe, check the Kitchen Magick page.

Ingredients

Here's everything you'll need to make this dish. The full details are in the recipe card below.

Potatoes - You want potatoes that are waxy but tender. Yukon golds are ideal if you can get them. Outside the US, opt for an all-rounder.
Bacon - Smoked and streaky if you're in the UK.
Salt
Mayonnaise - Use your favorite variety.
Buttermilk - or kefir
Mustard - Your favorite variety.
Black pepper
Fresh chives

Tips for making Potato Salad with Bacon

For this potato salad, we're going to boil our potatoes whole and then cut them after they're cooked and cooled a bit. You could do this ahead of time if that's easier. It's a bit of a messier procedure, but it stops your potatoes from getting overly water logged.

While your potatoes are boiling, you can cook your bacon. I like to scissor mine straight into the skillet and cook until crisp, but you could also cook your bacon in the oven and chop it afterwards.

You'll probably also have time to make up your dressing while other things are cooking. Mix all the ingredients intoa big bowl that will fit your potatoes later, and then stash it in the fridge until you're ready for it.

Then all you have to do is toss everything together and let it hang out in the fridge to chill. If you add the potatoes while they're still warm, they'll soak up more of the dressing and have a deeper flavor.

What else could I add to my potato salad?

I love this just the way it is, but you may want to add veggies such as celery or bell pepper. You could also up the protein factor by adding some chopped boiled eggs to the mix.

I hope you feast in the sunshine every chance you get. And if you bring this Potato Salad with Bacon, it will definitely be awesome.

Looking for more awesome potato salad recipes? Try Dill Potato Salad or my favorite Za'atar Potato Salad.

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Author: Renee Rendall
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

1-½ pounds Yukon gold potatoes
Salt
6 slices smoked bacon
½ cup mayonnaise
¼ cup buttermilk
1 tablespoons Dijon mustard
Black pepper
2 tablespoons chopped fresh chives

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Instructions

Put your potatoes in a large pot of salted water and bring to the boil. Lower the heat to a simmer and cook until you can pierce the largest potato with a sharp knife. Mine took about 30 minutes, but it will vary depending the size of your potatoes.
While your potatoes are cooking, chop your bacon and cook the pieces in a skillet over medium heat, stirring occasionally, until as crisp as you like. This usually takes about 10 minutes. Remove the bacon pieces to a paper towel-lined plate to drain. Reserve.
Drain the potatoes then put the colander back over the hot pot. Place a clean kitchen towel over the colander and allow your potatoes to continue to steam for another 15 minutes.
In a large bowl, whisk together the mayo, buttermilk, mustard, and salt and pepper. The mixture will be quite thick.
When the potatoes are cool enough to not burn your fingers off, cut them into bite-sized pieces. The skin of Yukon golds is quite tender, so if the skin sticks you can leave it on. If it falls off, I discard it. Don't stress yourself out. Add the potatoes to the bowl with the dressing as you chop them.
Season with salt and pepper and toss with dressing.
Using scissors, cut your chives directly into the bowl. Then add your bacon pieces and give it a final stir.
Allow your salad to hang out in the fridge for a couple of hours before serving.