If you’re a potato salad connoisseur or even just a potato salad lover, you’re going to enjoy this recipe!
This potato salad recipe is creamy, chunky, and zippy AND has bacon in it!
They say that everything is better with bacon, and I have to agree with that!
When I was a kid, every now and then when my family would go on a picnic they would order some take out fried chicken with some potato salad and coleslaw (and all those other yummy things).
While this isn’t a copycat recipe, it is inspired by the restaurant variety of potato salad I loved so very much.
This potato salad in particular is a super duper wicked version of the classic stuff we all love. 🙂
I like my potato salad creamy, flavorful and with great big chunks of potatoes, and I MUST have bacon! lol
While I’m cooking the potatoes, I cook up some bacon and make sure that it’s really nice and crispy. Making sure that the bacon bits are super crisp will give the salad a nice texture.
Also, I should note that it's best to use real bacon for this recipe rather than the artificial bacon bits. It just tastes better that way. 🙂
I’m not sure what it is but there’s something about potato salad that just puts my mind in a good place!
It’s good home cooking and comfort food at its best!
One of the most satisfying things about this potato salad, is that my two-year-old son loves it!
My boy has been extremely picky ever since he turned two years old (well actually since before then!) so whatever he’s willing to eat I’m happy with!
I’ve made this recipe many times as something to bring to family gatherings or barbecues and it almost always completely disappears!
- 5 lbs potatoes, peeled and cubed – varying sizes of chunks are good
- 1 lb of bacon, cooked and crumbled – make sure it's crisp but not overcooked
- 3 cups mayonnaise
- 1/3 cup mustard
- 2 tsp onion powder
- 1/4 cup apple cider vinegar
- 1 tsp seasoning salt
- 1 tsp pepper
- 2 dill pickles, chopped into small pieces (optional)
- Boil the chunks of potatoes until they are cooked and are soft. Remove them from the pot and place into a large mixing bowl. Let them cool for a few minutes.
- Combine all the remaining ingredients in a separate mixing bowl using a whisk.
- Once potato chunks have cooled for a few minutes, add the mayonnaise mixture and gently stir everything together so that all the potatoes are coated. It's ok if some of the potatoes break up a bit but you want to still have some big chunks.
- Once the potatoes are coated, place the mixing bowl (covered) into the fridge to chill overnight or for at least 2 hours.
- Before serving, give the salad a gentle stir.
When you combine the dressing with the potatoes, you don't have to wait for the potatoes to completely cool. Just wait about 10 minutes or even less. I find that if I combine the dressing while to potatoes are still warm it becomes nice and creamy while still having chunks. 🙂
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I'd love to hear from you so please feel free to leave a comment in the comment section below! 🙂