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Homestyle Loaded Potato Salad with Bacon

It’s comfort food to the max with this potato salad that’s fully loaded with delicious flavors and textures.

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, fresh dill, sweet pickles, crispy bacon bits, hard boiled eggs, black olives and more.

The skin is left on the potatoes which adds a 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.

This potato salad is so good that even if some of the ingredients aren’t available, certain ones can be omitted and it’s still delicious.

For example, if fresh dill, fresh parsley, black olives, hard boiled eggs or even the bacon bits aren’t available, just add an extra medium size potato to the recipe. 

And add a little more salt and pepper to taste.

Spoon of Potato Salad

With some of the ingredients omitted, the flavors and textures may be a little different than the original recipe but it will still be delicious.

Serve this 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 Boiling the Potatoes – Russet potatoes, water and salt

For the Dressing – Mayonnaise, prepared yellow mustard, salt and pepper

For the Potato Salad – Cooked and cooled potatoes, celery, green onions, sweet pickles, fresh dill, fresh parsley (curly or Italian flat parsley), pepper, salt, Real Crumbled Bacon bits (from a jar), sliced black olives, hard boiled eggs, dressing, salt and pepper

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

Here’s how to make it.

For the Potatoes:

Peeled Russet Potatoes on Plate

Wash the potatoes and cut of any scars or bruises.

Add salt to water in pot

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

Add potatoes to water in pot

To the pot, add the potatoes.

Add potatoes to water in pot

TIP – 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.

Boil Water in Pot with 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 Potatoes on Plate

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).

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

Cut Potatoes in Bowl

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

For the Potato Salad Ingredients:

To the bowl with the cut potatoes, add…

Add Sliced Black Olives to Bowl

…sliced black olives…

Add chopped celery in bowl

Celery and potatoes in bowl

…chopped celery…

Add sweet pickles to bowl

…chopped sweet pickles…

Add Chopped Green Onions to Bowl

…chopped green onions…

Add chopped cooked bacon to bowl

…chopped cooked bacon bits…

Add chopped hard boiled eggs to bowl

Chopped hard boiled eggs in salad

…chopped hard boiled eggs…

Add chopped parsley to bowl

…chopped fresh parsley (curly or flat Italian parsley)

Add chopped fresh dill to bowl

and chopped fresh dill.

Potato salad ingredients in bowl

Set aside for a moment while making the dressing.

For the Dressing:

Mayonnaise dressing in bowl

To a medium size bowl…

Mayonnaise Potato Salad Dressing

…add mayonnaise, yellow prepared mustard, salt and pepper.

Mayonnaise Potato Salad Dressing

Next,

Mayonnaise Potato Salad Dressing

…whisk together…

Mayonnaise Potato Salad Dressing

…until combined and creamy.

For the Potato Salad:

Add mayonnaise dressing to salad

To the bowl with the ingredients, add the dressing.

Potato Salad Ingredients in Bowl

With a sturdy spoon or soft spatula,

Potato Salad with Bacon in Bowl

Mix together until the dressing coats all of the ingredients.

TIP – Depending on the size of the potatoes (if they were all more on the medium size side), more mayonnaise may be needed.  If the salad looks a little dry, add more mayonnaise.

Potato Salad with Bacon in Bowl

Time for a taste test.

Do a taste test and add more salt if needed.

Potato Salad with Bacon in Bowl

TIP – Make sure to add enough salt; just enough salt brings out the flavor and makes this potato salad taste wonderful.

Potato Salad with Bacon in Bowl

Garnish with bacon bits and chopped dill.

Potato Salad with Bacon in Bowl

Serve chilled or at room temperature.

Store leftovers in the refrigerator.

Bite of potato salad on spoon

Then enjoy each and every…

Bite of potato salad on spoon

…delicious comfort food bite.

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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Loaded Potato Salad in Bowl

Homestyle Loaded Potato Salad with Bacon

A potato salad that comes fulling 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, Potatoes
Servings: 9 (Serves 8 to 10)

Ingredients

For Boiling the Potatoes:

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

For the Dressing:

  • 1 jar (30 ounces) mayonnaise
  • 1/4 cup prepared yellow mustard
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground black pepper

For the Potato Salad:

  • Cooked and cooled potatoes
  • Dressing (see ingredients above)
  • 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)
  • 1/4 cup Real Crumbled Bacon Bits (in a jar) diced
  • 1/2 cup sliced black olives
  • 3 hard boiled eggs peeled and chopped
  • Salt to taste
  • Pepper to taste

For Garnish:

  • 1 tablespoon fresh chopped dill
  • 2 tablespoons Real Crumbled Bacon Bits (in a jar)

Instructions

For Boiling 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.
  • Once cooled, with the skins on, cut the cooled potatoes into medium size cubes.

For the Dressing:

  • To a medium size bowl, add mayonnaise, mustard, salt and pepper.
  • Whisk together until combined and creamy. Set aside.

For the Potato Salad:

  • To a large mixing bowl add the cubed potatoes, celery, onions, sweet pickles, dill, parsley, pepper, salt, bacon, black olives and chopped eggs. 
  • To the bowl of ingredients, add the dressing. With a sturdy spoon or soft spatula,
  • With a large sturdy spoon or soft spatula, mix together until the dressing coats all of the ingredients.
    Depending on the size of the potatoes (if they were all more on the medium size side), more mayonnaise may be needed.  If the salad looks a little dry, add more mayonnaise.
  • Do a taste test and add more salt if needed (make sure to add enough salt; 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.
  • Store leftovers in the refrigerator.

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.  
Regarding All of the Ingredients:
  1. This potato salad is so good that even if some of the ingredients aren’t available, certain ones can be omitted and it’s still delicious. 
  2. For example, if fresh dill, fresh parsley, black olives, hard boiled eggs or even the bacon bits aren't available, just add an extra medium to large size potato to the recipe. 
  3. And add a little more salt and pepper to taste.
  4. With some of the ingredients omitted, the flavors and textures may be a little different than the original recipe but it will still be a delicious homestyle potato salad.
Cooling the Potatoes:
  1. An option to speed up the cooling process is to place the plate of potatoes in the refrigerator.
Adjusting the Amount of Mayonnaise:
  1. Depending on the size of the potatoes (if they were all more on the medium size side), more mayonnaise may be needed.  If the salad looks a little dry, add more mayonnaise.
Adding Enough Salt:
  1. Make sure to add enough salt; just enough salt brings out the flavor and makes this potato salad taste wonderful.
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This recipe was originally posted on April 29, 2011.

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