July 4th is almost here — time to bring out your best picnic and grill skills. Make your meal as exciting as the fireworks with a bright, flavorful Bacon Horseradish Potato Salad.
I have a complicated relationship with potato salad. On one hand I have a classic, cherished recipe I rarely change — the one I call “The Unbeatable Potato Salad.” It’s the version that convinced my sister she liked potato salad and that I’m reluctant to alter.
On the other hand, potatoes are an incredible blank canvas. Their mild, earthy flavor showcases other ingredients beautifully, and sometimes I can’t resist experimenting. This Bacon Horseradish Potato Salad is one of those experiments that felt right: tender potatoes, lots of crisp bacon, and a creamy horseradish dressing that brightens everything up.
I used thick-cut pork bacon here, but you can use whatever you prefer — regular bacon, turkey, beef, or even plant-based alternatives will work. The bacon adds crunch and a savory, smoky contrast to the tangy horseradish and vinegar.
The dressing is what makes this salad sing. Creamy horseradish adds a sharp, peppery kick that pairs beautifully with the potatoes and bacon. If you like a stronger bite, add more horseradish a little at a time until it’s exactly the heat you want.
To assemble the salad, tender red potatoes are boiled until just fork-tender, then drained and tossed while still hot with apple cider vinegar and the white parts of green onions. Once chilled, the potatoes are combined with the green parts of the onions, plenty of crisp, crumbled bacon, and the creamy horseradish-mayonnaise dressing. Hard-boiled eggs are optional but add another classic potato-salad element if you enjoy them.
This salad improves with a little time in the refrigerator — a few hours or overnight allows the flavors to meld. If it seems a bit wet before chilling, don’t worry; it will absorb dressing as it rests. If it looks dry after chilling, stir in a touch more mayonnaise and horseradish to refresh the texture and flavor. Reserve a bit of bacon and green onion to sprinkle on top right before serving so the garnish stays crisp and bright.
Pair this Bacon Horseradish Potato Salad with grilled pork chops, burgers, or a selection of picnic dishes for a festive summer spread. It’s a bold, comforting variation on a classic that will stand out at any barbecue.
Bacon Horseradish Potato Salad
I prefer small red potatoes for potato salad because the skins add color and help the pieces hold together. If you don’t like skins, peel the potatoes before boiling. The biggest risk is overcooking — check the potatoes often and drain them as soon as they are fork-tender.
Salt the cooking water generously and add the apple cider vinegar to the hot potatoes right after draining. That step seasons the potatoes from the inside and adds a bright layer of flavor. Start the horseradish with the lower amount suggested and add more to taste, since prepared horseradish varies in strength and personal preference differs.
Let the salad chill before serving — preferably overnight — and remember the garnish: add reserved bacon and sliced green onion right before serving so they stay crisp.
Bacon Horseradish Potato Salad
Rebecca Lindamood
Ingredients
- 2 pounds small red potatoes scrubbed and cut into even, bite-sized pieces
- 6 green onions scrubbed, trimmed, and thinly sliced; white parts separated from the green
- 3 tablespoons apple cider vinegar
- 12 slices bacon fried until crisp, drained, and crumbled
- 4 hard boiled eggs optional, peeled and roughly chopped
- 1 cup mayonnaise or more, to taste
- 1 tablespoon to 1/3 cup prepared horseradish start small and add to taste
- kosher salt and freshly ground black pepper to taste
Instructions
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Bring a large pot of water to a boil and salt it generously. Add the potatoes, return to a boil, then reduce heat to a simmer. Cook until just fork-tender, then drain immediately in a colander. Let them drain for about 3 minutes, then transfer the still-hot potatoes to a large bowl. Stir in the thinly sliced white parts of the green onions, drizzle the apple cider vinegar over the potatoes, and toss gently. Cover and chill completely before proceeding.
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When the potatoes are fully chilled, remove the cover and add the crumbled bacon (reserve 2 tablespoons for garnish), chopped hard-boiled eggs if using, mayonnaise, 1 tablespoon prepared horseradish, and the thinly sliced green parts of the green onions (reserve 2 tablespoons for garnish). Gently toss to combine. Taste and adjust with salt, pepper, and more horseradish if you like. Cover and refrigerate at least 2 hours, preferably overnight. Before serving, stir, taste, and adjust seasoning or dressing if needed. Garnish with the reserved bacon and green onions.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional information is an estimate. Calculate exact nutrition using the actual ingredients you use.
did you make this recipe?
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XO Rebecca
P.S. My husband begged me for more — I’m making an extra batch and secretly stashing some away. Enjoy!