Loaded Potato Salad with Bacon and Eggs

Name: Loaded Potato Salad with Bacon and Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ½ pound thick cut applewood smoked bacon; 2 pounds Yukon Gold potatoes; 1 teaspoon salt; 2 tablespoons red wine vinegar; 3 stalks celery (finely diced); ½ cup red onion (finely diced); 2 scallions (thinly sliced); 4 eggs (hard boiled); ½ cup + 2 tablespoon mayonnaise; 1 tablespoon + 1 teaspoon Dijon mustard; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ teaspoon smoked paprika; 2 tablespoons parsley (chopped)

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Inside: The chef’s trick that takes loaded potato salad with bacon and eggs to the next level — plus the easy onion hack that keeps the bite away.

If you love a loaded potato salad with bacon and eggs, this old fashioned recipe is the kind of classic cookout side dish people come back for seconds of. We use Yukon Gold potatoes in a tangy, lush Dijon mustard and mayonnaise dressing with crunchy veg, crumbled bacon and chopped eggs for a creamy homemade potato salad that’s perfect for backyard BBQs, summer picnics and holiday potlucks.

loaded potato salad with bacon and eggs in a serving bowl.

Why This Loaded Potato Salad Works

There’s a world of difference between an old fashioned homemade potato salad and the sad, gluey tubs lined up in the supermarket deli case.

A good bacon potato salad should have real texture, and identifiable chunks of tender potato, and a little tanginess — not a flat, one-note scoop of mayonnaise.

This loaded potato salad with bacon and eggs strikes the perfect balance of creamy, smoky and tangy, with crunchy celery and onion folded into every bite.

And unlike some potato salad recipes where the bacon and eggs seem like an afterthought, this one is loaded with a half pound of crispy bacon and four hard-boiled eggs.

And there’s one chef’s trick involving the potatoes themselves that gives this bacon potato salad a depth of flavor you just won’t get from the flat, one-note deli versions.

If you prefer a lighter, more herby version without the mayo, try my No Mayo Potato Salad (a.k.a. French Potato Salad), but if you’re a traditionalist, this one is the best.

Why This Bacon and Egg Potato Salad Is Better Than Most

The potatoes are seasoned first — not just coated in dressing. Most potato salad recipes rely entirely on mayonnaise and mustard for flavor, but the real secret here is a few splashes of red wine vinegar added while the potatoes are still hot. The warm potatoes absorb the vinegar, giving the entire salad a balanced tang and depth of flavor that dressing alone can’t achieve. It’s not overly sour — just brighter, more savory and better balanced.
Soaking the onions keeps them crisp without the harsh bite. A quick soak in ice water mellows the sharpness of raw onion while keeping all the crunch and flavor. It’s a simple chef’s trick that lets the onion complement the salad instead of overpowering it.
It’s loaded with texture and flavor in every bite. Smoky bacon, chopped eggs, crunchy celery and tender Yukon Gold potatoes make this loaded potato salad feel substantial instead of flat and one-note.
The dressing is creamy, tangy and balanced. Dijon mustard, mayonnaise and the vinegar-seasoned potatoes work together for a classic old fashioned potato salad that tastes homemade — because it is.

Ingredients you’ll need:

Thick Cut Applewood Smoked Bacon — Smoky, savory and crisp; the bacon adds richness and big flavor to every bite. Thick-cut bacon holds its texture best in the salad.
Yukon Gold Potatoes–The ideal potato for this salad. Their thin skins don’t require peeling, and they have just the right balance of starchiness and creaminess to absorb the vinegar and dressing without falling apart. Choose potatoes about 3–5 inches long for evenly sized chunks.
Red Wine Vinegar — The secret ingredient. Tossed with the hot potatoes, it adds brightness and depth that keeps the salad from tasting heavy or flat.
Celery — Adds fresh crunch and texture to balance the creamy dressing.
Red Onion — Sharp and flavorful, but soaking it in ice water mellows the bite while keeping the crunch.
Scallions — Green onions add a wild onion flavor without the harsh bite.
Mayonnaise — The creamy base that brings everything together without overwhelming the other flavors.
Dijon Mustard — Adds tang and subtle sharpness that gives the dressing more complexity than yellow mustard alone.
Kosher Salt — Essential for seasoning the potatoes properly and bringing the flavors into balance. Black Pepper — Adds gentle heat and savory depth throughout the salad.
Smoked Paprika — Reinforces the smoky bacon flavor and adds warm color and subtle earthiness.
Italian Parsley — Fresh and clean tasting, it brightens the rich flavors and adds color to the finished salad.

Step-by-step instructions:

Potatoes cut into chunks on the cutting board.

Rinse and scrub the tubers with a vegetable brush. Slice the tubers in half lengthwise, then place the flat side against the cutting board and cut them lengthwise again into quarters. Cut crosswise into 1–2 inch chunks. They should be bite-sized. Transfer the spuds to a 3-quart saucepan; fill it with cold water and a teaspoon of salt and bring it to a boil.

2. Cook the bacon. You can fry it in a skillet or use my preferred method–baking. Arrange the bacon slices on a wire rack over a aluminum-lined rimmed sheet pan. Bake at 400°F for 20-25 minutes or until crisp.

3. Finely dice the celery and red onion; to soften the harshness of the allium, transfer to an ice bath to sit for 10-15 minutes. Drain well and pat completely dry with paper towels. Set aside.

4. Once the potatoes come to a boil, reduce the temperature to medium heat and cook for 10–12 minutes, or until fork tender. To test for doneness, slide a sharp paring knife into the center of one and lift it gently. If it slips easily off the knife, it’s ready. If it clings or feels firm in the center, give it another minute or two.

5. Drain the water from the boiled spuds and transfer them to a large mixing bowl. Sprinkle them with about 2 tablespoons of red wine vinegar (most have shaker holes in the lid to make it easier to gauge and evenly distribute the acid). Gently toss with a rubber spatula to even coat them. Set aside to cool to room temperature.

6. Combine the mayonnaise, Dijon mustard, kosher salt, black pepper and smoked paprika in a small bowl and whisk to combine.

Mix the dressing with the diced veggies and add them to the potatoes.

7. Once cooled, you can add the dressing to the potatoes folding them in carefully without mashing or breaking them apart.

8. Add the chopped bacon and eggs to the potato salad; fold them in with a rubber spatula until evenly distributed.

9. Add the parsley and mix until well combined.

10. Can be served immediately at room temperature or covered and refrigerated until you’re ready.

Pro-Tips:

Drain the potatoes very well after boiling or use a kitchen spider to transfer them from the pot to the bowl; excess water will make the salad goopy.
A few shakes of vinegar over the spuds makes a difference in the flavor; don’t skip it.
Hard boil the eggs in the same pot of boiling water as the spuds to save on time and dishes.
Use any type of bacon you like, but I prefer thick-cut applewood smoked bacon cut into bite-sized pieces.
Chop the celery and onion into uniform ¼” dice; you don’t want big chunks. They should be small enough to cling to the potato pieces and give each bite a little crunch.
Use the ice-soak method (mentioned above) if you don’t like the heat of raw onions.

A mixing bowl of loaded potato salad with bacon and eggs.

Mistakes to avoid:

Making the potato chunks too small. Tiny potato pieces break down too easily and make the salad heavy and pasty. Keep the chunks hearty enough to stay distinct in the finished salad.
Overcooking the potatoes. Mushy potatoes turn potato salad gluey fast. The potatoes should be tender enough to pierce easily with a knife, but still hold their shape when tossed.
Don’t add the dressing to the potatoes while they’re still hot; the salad will turn goopy.
Avoid stirring too aggressively, otherwise the tubers can beak apart.

a serving bowl of old fashioned potato salad.

Swaps and Variations:

For loaded baked potato salad with crispy skins; prick whole spuds with a fork and lightly coat with oil. Bake on a sheet pan for 45-60 minutes until the flesh is tender and skins are crispy. Cut into bite-sized chunks and proceed with the recipe-ensuring the spuds are steaming hot when you add the vinegar.
Add shredded cheddar cheese and chives to bump up the wow-factor.
Swap sour cream for mayo for a tangier flavor.
Thinking of swapping bacon bits for the bacon? You can, but be aware that bacon bits contain significantly more sodium than cooked bacon because they’re dehydrated and preserved. Add a few tablespoons at a time, tasting after each to avoid over-salting the dish.

The salad with bits of bacon, egg and parsley on top.

FAQ’s

What’s the best potato for potato salad?

I recommend Yukon Golds. Red potatoes don’t have enough potato flavor, and the dressing doesn’t cling as readily. Russet potatoes are too starchy and tend to fall apart when mixed with other ingredients.

How long can potato salad with mayonnaise dressing stay out at room temperature?

According to the FDA’s website, items with eggs, mayonnaise, and dairy can be out for up to 2 hours at room temperature (one hour if it’s more than 90°F). If you’re serving this for a summer cookout, I’d recommend keeping it on ice in a cooler until serving — or just keeping the salads and slaws in the cooler at all times and tell the guests where to find it.

Loaded potato salad with bacon and a dish towel tucked behind the bowl.

Make ahead:

This can be made up to two days ahead. For the best results, reserve the crispy bacon and freshly chopped parsley to add just before serving to keep the flavors fresh.

Storage:

This recipe lasts for up to 5 days when stored tightly covered in the fridge
If any liquids from the vegetables leak out during refrigeration, just stir to reincorporate them.

Freezing:

I don’t recommend freezing this dish; the onion, celery and scallions will leak liquid and mar the flavor and texture.

What to serve with loaded potato salad with bacon and eggs:

Serving the bacon potato salad with a wooden spoon.

Other side summer salads you’ll love:

Bacon Potato salad in a white serving bowl with parsley garnish.

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