clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Potato Salad with Bacon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 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)


  1. 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.
  2. Combine all the remaining ingredients in a separate mixing bowl using a whisk.
  3. 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.
  4. Once the potatoes are coated, place the mixing bowl (covered) into the fridge to chill overnight or for at least 2 hours.
  5. 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. 🙂

  • Category: Side