Creamy Bacon Potato Salad with Chives and Dijon

I’m pleased to share this summer-ready Potato Salad with Bacon, made with a creamy Dijon dressing. It’s a bacon-forward take on the classic potato salad, designed for picnics, barbecues, and warm-weather get-togethers.

Potato salad has always been part of my life. Growing up it showed up at every church potluck, family picnic, and neighborhood barbecue. Those familiar versions were comforting and reliably tasty, but I was always excited when someone brought a potato salad with extra ingredients—more texture, bold flavors, or a surprising twist.

Now I like to be the person who brings that “extra” potato salad. This recipe boosts the familiar with a full pound of crispy bacon folded into three pounds of tender potatoes—definitely for bacon lovers. Fresh green onions, chopped parsley, and hard-boiled eggs add brightness and texture, while a Dijon-mayonnaise dressing ties everything together.

How to Make Potato Salad

At its core, potato salad is simply cooked potatoes combined with a dressing, but technique makes all the difference. Salt the boiling water generously—this is your best chance to season the potatoes all the way through. Much of the salt washes away when you drain them, so don’t be shy.

When the potatoes are done, drain them and immediately toss with a splash of cider or rice vinegar while still warm. The warmth helps the vinegar penetrate and flavor the potatoes. I also stir diced sweet onion into the warm potatoes at this stage; the heat softens the onion’s sharp edge and brings a milder, integrated flavor.

This recipe uses two types of onion: diced sweet onion stirred into the warm potatoes for texture and bite, and thinly sliced green parts of green onions added later for a delicate, fresh onion note and a pop of color.

Red Potato Salad

My preference is red creamer potatoes. Their thin red skins add color and help the potatoes hold their shape, while their flesh cooks creamy and tender. If you can’t find small creamer potatoes, use red potatoes cut into one-bite pieces. White or gold potatoes are fine substitutes as well—just aim for evenly sized, bite-sized pieces and boil until easily pierced with a fork.

After draining, return the potatoes to the hot pan, add the diced sweet onion and a splash of vinegar, cover, and refrigerate until they reach about body temperature. They’ll still be warm enough to gently break down and absorb dressing without falling apart.

Mayonnaise or Salad Dressing?

I prefer mayonnaise for this potato salad because it creates a creamy, savory base that pairs well with Dijon mustard, bacon, and eggs. If you prefer a sweeter dressing (Miracle Whip style), you can substitute it—cooking and recipe-making are about creating food you love.

The Dijon mustard in this recipe adds subtle tang and depth. It elevates the mayo dressing without taking the spotlight, complementing the smoked bacon and tender potatoes.

This salad is delicious warm or chilled. If you chill it before serving, stir it once more and add a touch more mayonnaise if it needs loosening, then garnish and serve.

What Kind of Bacon?

Use a bacon you enjoy. My recommendation is thick-cut hickory-smoked bacon—its smoky profile pairs especially well with Dijon mustard. Avoid strongly flavored maple bacon unless you want a sweet smoky note to dominate. Uncured smoked bacon or beef bacon also work fine. Turkey bacon is acceptable if that’s your preference.

What Goes with Potato Salad?

Potato salad pairs with a wide range of spring and summer mains: grilled meats, chicken, tacos, or burgers. It also complements lighter mains like grilled fish or marinated salads. Serve it alongside seasonal drinks and a simple dessert to round out a relaxed outdoor meal.

Potato Salad with Bacon

Bring 4 quarts of water to a boil in a large pot over high heat. Stir in 1/4 cup salt to dissolve, then carefully add 3 pounds of bite-sized red creamer potatoes and return to a boil.

Boil the potatoes 8–15 minutes depending on size. Beginning at 8 minutes, test a piece—when a fork or skewer slides in easily, they’re done. Drain the potatoes in a colander, then immediately return them to the hot pan.

Add 2 tablespoons cider or rice vinegar and 1/2 cup diced sweet onion to the pan and toss to combine. Cover with a tight-fitting lid and refrigerate until potatoes reach body temperature.

Stir in 3/4 cup mayonnaise, 1/4 cup Dijon mustard, thinly sliced green parts of 6 green onions (reserve 1 teaspoon for garnish), 1/4 cup chopped parsley (reserve 1 teaspoon), 4 sliced hard-boiled eggs (reserve 3 slices for garnish), and 1 pound cooked, chopped crispy bacon (reserve 2 tablespoons for garnish). Season with 1/2 teaspoon ground black pepper and 1/2 teaspoon kosher salt to taste. Transfer to a serving bowl.

Serve warm or cover and chill. If chilled, stir and add a little extra mayonnaise if needed before garnishing. Garnish with reserved bacon, egg slices, parsley, and green onion. Enjoy!