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Simple Potato Salad with Bacon
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4.8 from 5 votes

Simple Potato Salad With Bacon

Who doesn't love to be able to whip up a simple potato salad for the many potlucks, barbeques, and picnic gatherings throughout the year?
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 311kcal
Author: Savory With Soul


  • 3 pounds potatoes red or white, cut in half
  • 7 slices bacon
  • 4 eggs boiled and peeled
  • 1 large celery stalk, finely chopped
  • 1 bunch green onions or scallions, chopped (about ½ cup)
  • ¼ cup parsley fresh, finely chopped
  • 1 tsp salt , more to taste
  • ½ tsp black pepper ground, more to taste
  • 1 tsp dill weed dry
  • 1 tsp paprika
  • 1 cup mayonnaise
  • ¼ cup mustard plain yellow


  • Wash and cut potatoes in half. Don't peel yet (easier to do after cooking). Add to large pot and cover with water. Bring to a boil and cook on medium for 10-15 minutes or until just tender (fork enters easily). Don't overcook or let get mushy.
  • Meanwhile, cook bacon until browned and crispy. Remove from heat and set aside.
  • Cut boiled eggs in half and separate yolks from whites. Chop whites in small pieces. Add yolks to small bowl and mash.
  • In medium-sized bowl, add egg whites, celery, onion, parsley, dill, paprika, salt, and pepper.
  • To mashed yolks in small bowl, add mayonnaise and mustard and blend until almost smooth.
  • Add yolk mixture to large bowl with egg whites and other ingredients and incorporate thoroughly.
  • When potatoes are done, drain water. Peel each potato and gently chop into ½-inch pieces. Crumble cooled bacon. Add potatoes to egg mixture along with crumbled bacon. Blend thoroughly and refrigerate for at least 2 hours before serving (best refrigerated overnight).


Calories: 311kcal | Carbohydrates: 2g | Protein: 6g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 724mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg