Bacon Potato Salad is a rich and savory side dish made with tender potatoes, crispy bacon, crunchy celery, and a creamy mayonnaise dressing with a hint of Dijon mustard. Packed with smoky flavor and satisfying texture, this hearty salad is perfect for barbecues, potlucks, family dinners, and holiday gatherings. It can be served chilled or slightly warm for a delicious twist.
Boil the potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let them cool before cutting into bite-sized cubes.
Cook the bacon in a skillet until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
In a large bowl, mix together the mayonnaise, Dijon mustard, salt, and black pepper until smooth.
Add the cooled potatoes, crumbled bacon, chopped celery, and diced red onion to the dressing.
Gently toss everything together until the potatoes are evenly coated.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled or slightly warm, garnished with extra bacon pieces or chopped parsley if desired.
6 medium potatoes, boiled and cubed
½ cup mayonnaise
6 slices bacon, cooked and crumbled
¼ cup red onion, finely diced
2 celery stalks, finely chopped
1 tablespoon Dijon mustard
Salt and black pepper to taste
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