Classic Creamy Potato Salad with Eggs and Bacon is a comforting, crowd-pleasing dish rooted in traditional home cooking. Soft, buttery potatoes are folded into a rich, tangy dressing and layered with hearty additions like hard-boiled eggs, crispy bacon, and fresh green onions. This salad delivers balance in both texture and flavor—creamy, savory, and lightly sharp. Perfect for barbecues, potlucks, or family meals, it is a timeless recipe that feels familiar yet indulgent when prepared with care.
Ingredients (Serves 4–6)
- 1 kg (2.2 lbs) yellow or baby potatoes
- 4 large eggs
- 6 slices bacon, cooked until crisp and crumbled
- ¾ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 3 tablespoons fresh green onions, finely sliced
- 1 tablespoon fresh parsley, chopped (optional)
Method
- Cook the potatoes
Wash the potatoes thoroughly. Cut into evenly sized chunks if large. Place in a pot of salted cold water and bring to a gentle boil. Cook until fork-tender but not falling apart, about 12–15 minutes. Drain and allow to cool slightly. - Prepare the eggs
Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9–10 minutes. Transfer immediately to cold water. Peel once cooled and slice into halves or quarters. - Make the dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, salt, pepper, and paprika. The dressing should be smooth, creamy, and lightly tangy. - Assemble the salad
Add the warm (not hot) potatoes to the dressing. Gently fold to coat without breaking them. Stir in most of the bacon and green onions, reserving some for garnish. - Finish with eggs
Carefully fold in half of the sliced eggs. Transfer the salad to a serving bowl and top with remaining eggs, bacon, and green onions. - Chill before serving
Cover and refrigerate for at least 1 hour. This resting time allows the flavors to develop and the texture to settle.
Serving Suggestions
- Serve chilled as a side with grilled meats or sandwiches
- Ideal for picnics, summer cookouts, and festive spreads
- Pairs well with coleslaw or fresh green salads
Chef’s Tips
- Dress potatoes while slightly warm for better flavor absorption
- Use waxy potatoes to prevent a mushy texture
- Bacon can be replaced with smoked turkey or omitted for a vegetarian version
- A pinch of sugar balances excess acidity if needed
- Garnish just before serving to keep toppings fresh and vibrant
