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Classic Southern Potato Salad with Crispy Bacon

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A traditional Southern potato salad featuring tender potatoes, crispy bacon, and a creamy, tangy dressing with a hint of sweetness. Perfect for warm-weather gatherings and family dinners.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked until crisp and chopped
  • 1 cup mayonnaise (preferably full-fat)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely chopped (optional)
  • 3 large hard-boiled eggs, peeled and chopped
  • 2 tablespoons sweet pickle relish
  • Salt to taste (preferably kosher salt)
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh parsley or chives, chopped for garnish

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12-15 minutes, until potatoes are just tender but not falling apart. Drain in a colander and let cool slightly.
  2. While potatoes are boiling, heat a skillet over medium heat. Add bacon slices and cook, flipping occasionally, until crisp (about 6-8 minutes). Transfer bacon to a paper towel-lined plate to drain excess fat. Once cool, chop into small pieces.
  3. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, salt, and pepper. Taste and adjust seasoning.
  4. Finely dice celery and red onion. Peel and chop hard-boiled eggs.
  5. In a large bowl, gently fold the warm potatoes with the dressing, allowing flavors to meld. Add celery, onion, chopped eggs, and bacon pieces. Mix carefully to avoid breaking the potatoes.
  6. Cover the salad and refrigerate for at least 1 hour or overnight. Before serving, sprinkle with fresh parsley or chives.

Notes

Use warm potatoes when mixing with dressing to absorb flavors better. Chill the salad for at least 1 hour to let flavors meld. For a lighter salad, substitute half the mayo with plain Greek yogurt. To keep bacon crispy, cook slowly over medium heat and drain well on paper towels. Variations include swapping potatoes for cauliflower for a low-carb version or omitting bacon for a vegetarian option.

Nutrition

Keywords: potato salad, southern potato salad, crispy bacon, picnic side dish, summer salad, classic potato salad

Find it online: https://zoeplate.com/classic-southern-potato-salad-recipe-with-crispy-bacon-easy-and-best/