Creamy Potato Salad With Bacon: A Love Story

Hey, friends! Avery here, from rainy (but beautiful) Portland. Today, I’m sharing a recipe that’s near and dear to my heart: Creamy Potato Salad with Bacon. This isn’t just any potato salad; it’s the one that’s graced countless potlucks, BBQs, and summer picnics in my life. It’s the one my family requests every single time, and it’s the one I turn to when I need a little comfort food that also feels nourishing. This recipe is also easy to make, so you will have some extra time with your family.

My journey with food started out of necessity, a desperate attempt to reclaim my health and well-being. And somewhere along the way, amidst the kitchen chaos and many recipe fails, I discovered the simple joy of creating something delicious and nourishing with my own hands. This potato salad is a testament to that journey – a celebration of fresh ingredients, simple flavors, and the joy of sharing good food with good people.

Why You’ll Love This Potato Salad

So, why should you make this potato salad? Let me tell you:

It’s the ultimate comfort food: Creamy, savory, and satisfying, this potato salad is a hug in a bowl.
It’s incredibly versatile: Perfect for picnics, potlucks, BBQs, or even a simple weeknight dinner.
It’s packed with flavor: The combination of creamy potatoes, smoky bacon, and fresh dill is simply irresistible.
It’s easy to make: Even if you’re a beginner cook, you can nail this recipe.
Everyone loves it: Seriously, I’ve never met anyone who doesn’t enjoy this potato salad.

This is truly the world’s best potato salad and I think it rivals Ina Garten’s potato salad.

Here’s what you’ll need to make this magical potato salad:

Ingredients:

8-10 medium size red potatoes
10 eggs
1 pound turkey bacon, chopped
1 and a ½ to 2 cups of mayo
¼ cup sour cream
¼ cup dill weed seasoning
2 teaspoon onion powder
Salt and pepper to taste

How to Make Creamy Potato Salad with Bacon: Step-by-Step

Alright, let’s get cooking! Here’s how to bring this creamy, dreamy potato salad to life:

Cook the bacon: Fry the chopped turkey bacon in a large pan until crispy. Set aside to cool slightly, then crumble.
Boil the potatoes: Scrub and chop the red potatoes into bite-sized pieces. Place them in a large pot, cover with cold water, and bring to a boil. Cook until tender but not mushy (about 10-15 minutes). Drain well. It’s important that you DO NOT RINSE the potatoes.
Cool the potatoes: Spread the drained potatoes in a wide baking dish lined with paper towels to help absorb excess moisture.
Boil the eggs: Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let it sit for 12 minutes. This makes the perfect hard-boiled egg.
Prepare the eggs: Peel the eggs and cut them in half. Remove the yolks and place them in a large mixing bowl. Chop the egg whites into bite-sized pieces and set aside.
Make the dressing: Mash the egg yolks with mayo, sour cream, dill weed, onion powder, salt, and pepper. Mix until smooth and creamy. This is the foundation of our creamy potato salad.
Combine everything: Once the potatoes are cooled, add them to the dressing along with the chopped egg whites and crumbled bacon. Gently stir until everything is evenly coated.
Chill: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld. This step is crucial!

Pro Tips for the Best Potato Salad

Want to take your potato salad to the next level? Here are a few of my favorite tips and tricks:

Choose the right potatoes: Red potatoes or Yukon Golds are my go-to choices because they hold their shape well when cooked. Avoid Russet potatoes, as they can become mushy.
Don’t overcook the potatoes: The potatoes should be tender but not falling apart. Test them with a fork – they should be easy to pierce but still firm.
Use good quality mayo: Since mayo is a key ingredient, choose a brand you love. I prefer full-fat mayo for the best flavor and texture.
Don’t be afraid to experiment with flavors: Add a splash of vinegar or lemon juice for extra tang, or a pinch of smoked paprika for a smoky flavor.
Let it chill: Chilling the potato salad allows the flavors to meld together and the potatoes to absorb the dressing. It’s worth the wait!

Common Mistakes to Avoid

Even the simplest recipes can have pitfalls. Here are a few common mistakes to avoid when making potato salad:

Overcooking the potatoes: Mushy potatoes are a potato salad killer. Cook them until just tender.
Using too much dressing: Start with less dressing and add more as needed. You can always add more, but you can’t take it away.
Not seasoning properly: Salt and pepper are essential for bringing out the flavors in the potato salad. Don’t be shy!
Serving it too warm: Potato salad is best served cold. Make sure to chill it for at least 30 minutes before serving.

I’ve seen people mess up this potato salad by not following the instructions. This potato salad, with bacon, is a classic, so you should follow the recipe.

Potato Salad Variations

One of the great things about potato salad is how easily you can customize it to your liking. Here are a few fun variations to try:

Add some crunch: Celery, red onion, or chopped pickles add a satisfying crunch.
Spice it up: A pinch of cayenne pepper or a dash of hot sauce will give your potato salad a kick.
Go green: Add chopped fresh herbs like parsley, chives, or tarragon for a burst of freshness.
Mediterranean twist: Add olives, feta cheese, and a drizzle of olive oil for a Mediterranean-inspired potato salad. This is a great potato salad with olives and bacon.
Cobb Salad Potato Salad: Add avocado, blue cheese, and tomatoes.

How to Store Potato Salad

Proper storage is key to keeping your potato salad fresh and safe to eat. Here are a few tips:

Refrigerate promptly: Don’t leave potato salad at room temperature for more than two hours.
Store in an airtight container: This will help prevent the potato salad from drying out or absorbing odors from the refrigerator.
Consume within 3-4 days: Potato salad is best enjoyed within 3-4 days of making it.

If you are serving this salad with bacon outdoors, be sure to keep it cool. You can put a larger sized bowl or container full of ice and set the bowl of this salad into the ice. It keeps it cool and safe for every one to enjoy!

Frequently Asked Questions (FAQ)

Here are some common questions I get asked about potato salad:

Can I make this potato salad ahead of time? Absolutely! In fact, I recommend making it a day ahead to allow the flavors to meld.
Can I freeze potato salad? I don’t recommend freezing potato salad, as the texture can change and become watery.
Can I use a different type of bacon? Of course! Feel free to use regular bacon, or even vegetarian bacon if you prefer.
Can I add other vegetables? Yes! Celery, red onion, and pickles are all great additions.
Is this potato salad gluten-free? Yes, this potato salad is naturally gluten-free.

Serving Suggestions

This creamy potato salad with bacon is the perfect side dish for so many meals. Here are a few of my favorite ways to serve it:

With grilled burgers or hot dogs: A classic combination that’s always a hit.
With BBQ ribs or chicken: The creamy potato salad complements the smoky flavors of BBQ perfectly.
With sandwiches or wraps: Add a scoop of potato salad to your lunch for a satisfying and flavorful meal.
As part of a picnic spread: Potato salad is a must-have for any picnic.
As a light lunch on its own: Sometimes, all you need is a bowl of creamy potato salad to hit the spot.

I hope you enjoy this creamy potato salad with bacon as much as my family does. It’s a simple recipe, but it’s packed with flavor and love. So, gather your ingredients, put on some music, and get cooking! And remember, healthy eating isn’t about perfection; it’s about finding joy in the process and nourishing your body with good food. I’m so glad I’ve recently posted this recipe.

Thanks for stopping by my little corner of the internet. I hope you have a wonderful day, and happy cooking!

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