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Homemade Potato Salad with Bacon

A loaded potato salad with bacon, dill and more.

Potato Salad with Bacon

This potato salad is one of my go-to recipes and is a crowd-pleaser every time.

There’s a little sweet, a little savory, a little crunch and a whole lot of flavor in each bite.

It’s made with Russet potatoes, dill, sweet pickles, onion, bacon, egg and more.

The skin is left on the potatoes which adds a nice hearty texture to the mix.

This recipe makes a fairly large batch which works well for get-togethers or just to have extra for leftovers.

Serve this delicious potato salad as a side dish for lunch or dinner any time of the year.

Here are more salad side dishes you may like “Homestyle Elbow Macaroni Salad“, “Broccoli, Bacon and Mandarin Orange Salad” and “Simple Coleslaw“.

Let’s check out the ingredients.

Potato Salad Ingredients

For the Potatoes – Russet potatoes, water and salt

For the Potato Salad – Cooked and cooled potatoes, mayonnaise, prepared yellow mustard, celery, green onions, sweet pickles, fresh dill, fresh parsley (curly or Italian), pepper, salt, Hormel Real Crumbled Bacon, sliced black olives and hard boiled eggs

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Potatoes:

Russet Potatoes

Wash the potatoes…

Russet Potatoes on Plate

…and cut of any scars or bruises.

Boiling Russet Potatoes

In  a large pot, add cold water (about 3/4’s full) and salt.  To the pot, add the potatoes.

The potatoes cook more evenly when added to cold water; if added to boiling water, the outside of the potatoes cook faster than the inside of the potatoes.

Heat the pot on medium heat and bring the water to a boil.

Let the potatoes cook until a cooking fork or paring knife can easily pierce the potatoes (about 45 minutes).

TIP – Be careful not to overcook the potatoes or they’ll be too soft and fall apart.

Boiled Russet Potatoes

When the potatoes are done cooking, the skin starts to break just a little.

Transfer the potatoes to a large plate and let them cool (about 20 minutes).

An option to speed up the cooling process is to place the plate of potatoes in the refrigerator.

Cut Potatoes on Cutting Board

With the skins on, cut the cooled potatoes into cubes.

Set aside for a moment.

For the Potato Salad:

In a large mixing bowl add mayonnaise, mustard, celery, onions, sweet pickles, dill, parsley, pepper, salt, bacon and black olives.

Gently stir together.

Egg in Potato Salad Bowl

To the bowl, add chopped hard boiled eggs and stir.

Potato Salad Ingredients

To the bowl, add the cut potatoes a little at a time and gently mix together as the potatoes are added.

Potato Salad in Bowl

Do a taste test and add more salt if needed.

Just enough salt brings out the flavor and makes this potato salad taste wonderful.

Potato Salad in Bowl

Garnish with bacon bits and dill.

Serve chilled or at room temperature.

Thank you so much for stopping by CCC!

More Recipes with Potatoes You May Like:

Twice-Baked Browned Butter, Bacon and Cheese Stuffed Potatoes

Chipotle Lime Potato Salad with Black Beans

Roasted New Red Potatoes with Thyme

Easy Potato Salad with Egg

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Potato Salad with Bacon

Homemade Potato Salad with Bacon

A potato salad loaded with delicious ingredients.
Print Pin
Prep Time: 40 minutes
Cook Time: 45 minutes
(Prep time includes time to cool potatoes): 20 minutes
Total Time: 1 hour 25 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Potato Salad, Potato Salad with Bacon
Servings: 9 (Serves 8 to 10)

Ingredients

For the Potatoes:

  • 15 small to medium size russet potatoes (skin left on) skin washed really good, bruises and scars cut off
  • Water
  • 1 teaspoon salt

For the Potato Salad:

  • Cooked and cooled potatoes
  • 1 jar (30 ounces) mayonnaise
  • 1/4 cup prepared yellow mustard
  • 7 stalks celery chopped including the leafy tops of the celery hearts
  • 2 green onions chopped
  • 5 medium size sweet pickles chopped
  • 1 bunch fresh dill chopped (including stems); set some aside for garnish
  • 1/4 cup chopped fresh parsley (curly or Italian)
  • 1 teaspoon ground black pepper
  • 1-1/2 teaspoons salt or to taste
  • 1/4 cup Hormel Real Crumbled Bacon diced
  • 1/2 cup sliced black olives
  • 3 hard boiled eggs peeled and chopped

For Garnish:

  • 1 tablespoon Fresh chopped dill
  • 2 tablespoons Hormel Real Crumbled Bacon

Instructions

For the Potatoes:

  • The recipe calls for 15 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size so they cook at the same rate.
  • In a large pot, add cold water (about 3/4's full), and salt. To the pot, add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potatoes cook faster than the inside of the potatoes).
  • Heat the pan on medium heat and bring the water to a boil. Let the potatoes cook until a cooking fork or paring knife can easily pierce the potatoes (about 45 minutes). Be careful not to overcook the potatoes or they’ll be too soft and fall apart.
  • When the potatoes are done cooking the skin starts to break just a little.  
  • Transfer the potatoes to a large plate and let them cool (about 20 minutes). An option to speed up the cooling process is to place the plate of potatoes in the refrigerator.

For the Potato Salad:

  • In a large mixing bowl add mayonnaise, mustard, celery, onions, sweet pickles, dill, parsley, pepper, salt, bacon and black olives.  Gently stir together.
  • To the bowl, add chopped eggs and stir.  Set aside for a moment.
  • With the skins on, cut the cooled potatoes into cubes.  To the large bowl, add the potatoes a little at a time.
  • Gently mix all ingredients together as the potatoes are added.  
  • Do a taste test and add more salt if needed (just enough salt brings out the flavor and makes this potato salad taste wonderful).
  • Garnish with bacon bits and dill.  Serve chilled or at room temperature.

Notes

TIPS

For Boiling the Potatoes:
  1. Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside). 
  2. The recipe calls for 15 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size so they cook at the same rate.
  3. Be careful not to overcook the potatoes or they'll be too soft and fall apart.  
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