Easy Bacon Potato Salad

5 from 1 vote

Easy Bacon Potato Salad is a standout side dish with its irresistible blend of crispy bacon and tender potatoes, mixed with creamy dressing.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 360kcal

Place the cubed potatoes and eggs in a pot and cover them with water. Add a pinch of salt. Boil the for about 15-20 minutes. The potatoes should be fork tender but not mushy.
While the potatoes and eggs are cooking, I cook my bacon to crispy, but not crunchy. Drain bacon on paper towels, and reserve the bacon grease for later.
Bake: Place bacon in a single layer on a foil lined baking sheet and bake at 425°F. for 15 to 20 minutes, depending on thickness of your bacon.
Fry: Place bacon in a pan or skillet and fry until crispy, then place on paper towels to remove excess grease. You can chop it into bits or small pieces, so every bite of salad has a taste of bacon.
Drain potatoes and eggs and rinse under cold water. Set aside to cool. Once cooled, quarter the potatoes and dice the eggs.
In a small bowl, mix together the mayonnaise, mustard, and 2 tablespoons of the reserved bacon fat with the diced green onions and parsley.
In a large bowl, gently combine the cooled potatoes with the crispy bacon pieces and diced eggs.
Pour the dressing over the potato mixture. Use a spatula to fold the dressing into the potatoes and bacon, making sure everything is well-coated.
Cover and chill the salad in the fridge for at least an hour before serving. This lets the flavors meld together, making each bite pure heaven on a fork.
Garnish with sliced green onion or chopped parsley before serving for a pop of color, if desired.