Bacon Potato Salad
Gluten Free Living – 2018
Oh my. Bacon in Potato Salad? Yes, Yes, YES! Bacon Potato Salad is spectacular. This lovely potato salad recipe includes sweet pickles and their juice (which provides the awesome flavor). It also has green onions, hard boiled eggs and is seasoned wonderfully with celery salt, garlic salt and just a touch of cayenne pepper. Yes, please. 
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Back in April one of our neighbors invited us for dinner. She surprised us with an extensive and fabulous meal. It included Amish Chicken and Noodles, Fried Green Beans, Baked Pineapple, Favorite Fruit Salad, Glazed Carrots, yeast rolls, Boudin Balls, Deviled Eggs (Creole style) and a fantastic Oreo Cookie Dessert to die for. We drooled over every bite and were so thrilled they’d asked us to join them for dinner.
Linda is a cajun style cook that knows her way around the kitchen. I asked to look at her self-published cookbook. She actually made it several years ago for her daughters-in-law because they wanted to make her sons’ favorite recipes. What a gold mine of great recipes. She allowed me to borrow her cookbook and I copied out several hundred recipes. This Bacon Potato Salad is another one.
When it comes to cooking, everything Linda makes turns to gold. I’ve tried eight of her recipes so far and every single one has exceeded my expectations. Bacon Potato Salad is no different. One of Linda’s secrets over the years has been to cut down on salt and pepper by using Tony’s Creole Seasoning. While it’s not actually in this recipe, it’s in most of her savory recipes. I have to say, she’s made a believer out of me. It’s a great seasoning to add to foods.
On Memorial Day, we had a backyard barbecue for friends from our church. I served BBQ Brisket, Southern Baked Beans with Pineapple (Bacon & French-Fried Onions), The Best Deviled Eggs, Maple Bacon Stuffed Jalapenos and this delicious salad. Everyone else brought fixings too, so we had a ton of food. This amazing potato salad went perfectly with all the other sides. I mean who doesn’t love a little bacon in everything? Seriously, there was bacon in the beans, bacon in the eggs, bacon in the salad and bacon in the jalapenos. I loved it!
This is one of those “hard to beat” potato salad recipe for summer potlucks, family reunions and grilling out with friends. I highly recommend it. But whatever you do, don’t leave out the sweet pickle juice or the cayenne pepper as it will make a critical difference to how the recipe turns out. Enjoy the summer and have some Bacon Potato Salad on me.
Bacon Potato Salad is awesome.
This salad is terrific for potlucks and backyard barbecues.
I served Bacon Potato Salad with BBQ Brisket, my famous Deviled Eggs, Southern Baked Beans with Pineapple (Bacon and French-Fried Onions) and Maple Bacon Stuffed Jalapenos. Talk about comfort food!
Here’s what I did.
I used these ingredients.
Wash and cube potatoes. Bring to a boil, and boil about 5-7 minutes. Drain. Run cold water over top to cool the potatoes.
Be careful not to overcook the potatoes. You want them just barely to the point where you can stick a fork through them. If they cook too long they get mushy and won’t hold their shape when you stir the salad.
Add chopped, cooked hard-boiled eggs, green onions, crisp fried bacon cut in small pieces and diced sweet pickles.
Add mayonnaise and seasonings.
Add sweet pickle juice. This is important. You cannot omit this step or the salad won’t get the right kick to the recipe and will be too bland.
Stir to combine. Refrigerate until ready to serve.
Bacon Potato Salad sure hits the spot. Bacon makes everything better.
If you’re looking for a delightful salad to make for your next potluck or gathering with friends, you’ve got to make Bacon Potato salad.
Here’s the recipe.
BACON POTATO SALAD
(Recipe adapted from Linda Stiles, Ovilla, TX)
Bacon Potato Salad
This fabulous potato salad includes bacon! It has sensational flavor and texture. Bacon Potato Salad is terrific for potlucks, backyard barbecues and summer holidays like Memorial Day, Fourth of July and Labor Day.
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Equipment
- 1 large serving bowl
- 1 large mixing bowl
- 1 wooden spoon
- 1 sharp knife to cut and dice vegetables
- 1 stock pot with lid to boil potatoes
- 1 stock pot with lid to boil eggs
- 1 colander
- measuring cups
- measuring spoons
Ingredients
- 8 large potatoes peeled and diced (I used red potatoes which I didn’t peel)
- 6 large eggs hard-boiled and chopped
- 1/2 to 2/3 cup sweet pickles chopped finely
- 5 green onions diced (I used four)
- 1 tsp. sea salt
- 1 tsp. ground black pepper (I used a scant teaspoon)
- 1/2 tsp. garlic salt
- 1/2 tsp. celery salt
- dash cayenne pepper
- 1 1/2 cups Miracle Whip
- 1 tsp. prepared mustard
- 6 slices bacon fried crisp and crumbled
- 3 tbsp. sweet pickle juice
Instructions
- Boil the potatoes until tender; about 5-7 minutes.
- Drain in colander and run cold water over the potatoes.
- Place potatoes in a large mixing bowl.
- Hard boil the eggs.
- Peel and chop.
- Add hard boiled eggs, onions and chopped sweet pickles to the potatoes.
- Add Miracle Whip and mustard, the pickle juice and all of the seasonings.
- Adjust dressing to keep from being too dry.
- Add crumbled bacon.
- Stir to combine.
- Refrigerate until ready to serve.
Notes
NOTE: Red potatoes cook a little faster than russet or other baking potatoes. Mine were cooked in 5 minutes. Be careful not to overcook the potatoes or they will get mushy when stirring all the ingredients together. You want them just barely tender.
NOTE: You cannot omit the sweet pickle juice if you want the recipe to turn out correctly.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 231kcalCarbohydrates: 38gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 77mgSodium: 587mgPotassium: 850mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 37mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!
Our company loved Bacon Potato Salad.
We served Bacon Potato Salad for a Memorial Day party. I served it with BBQ Brisket, deviled eggs, Southern Style Baked Beans with Pineapple (Bacon and French-Fried Onions), and Maple Bacon Stuffed Jalapenos. Wow, what a meal that was!
If you enjoy potato salads, this one’s a grand slam!
You may also enjoy these delicious recipes!
Bacon Potato Salad
This fabulous potato salad includes bacon! It has sensational flavor and texture. Bacon Potato Salad is terrific for potlucks, backyard barbecues and summer holidays like Memorial Day, Fourth of July and Labor Day.
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Equipment
- 1 large serving bowl
- 1 large mixing bowl
- 1 wooden spoon
- 1 sharp knife to cut and dice vegetables
- 1 stock pot with lid to boil potatoes
- 1 stock pot with lid to boil eggs
- 1 colander
- measuring cups
- measuring spoons
Ingredients
- 8 large potatoes peeled and diced (I used red potatoes which I didn’t peel)
- 6 large eggs hard-boiled and chopped
- 1/2 to 2/3 cup sweet pickles chopped finely
- 5 green onions diced (I used four)
- 1 tsp. sea salt
- 1 tsp. ground black pepper (I used a scant teaspoon)
- 1/2 tsp. garlic salt
- 1/2 tsp. celery salt
- dash cayenne pepper
- 1 1/2 cups Miracle Whip
- 1 tsp. prepared mustard
- 6 slices bacon fried crisp and crumbled
- 3 tbsp. sweet pickle juice
Instructions
- Boil the potatoes until tender; about 5-7 minutes.
- Drain in colander and run cold water over the potatoes.
- Place potatoes in a large mixing bowl.
- Hard boil the eggs.
- Peel and chop.
- Add hard boiled eggs, onions and chopped sweet pickles to the potatoes.
- Add Miracle Whip and mustard, the pickle juice and all of the seasonings.
- Adjust dressing to keep from being too dry.
- Add crumbled bacon.
- Stir to combine.
- Refrigerate until ready to serve.
Notes
NOTE: Red potatoes cook a little faster than russet or other baking potatoes. Mine were cooked in 5 minutes. Be careful not to overcook the potatoes or they will get mushy when stirring all the ingredients together. You want them just barely tender.
NOTE: You cannot omit the sweet pickle juice if you want the recipe to turn out correctly.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 231kcalCarbohydrates: 38gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 77mgSodium: 587mgPotassium: 850mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 37mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!
Bacon Potato Salad
This fabulous potato salad includes bacon! It has sensational flavor and texture. Bacon Potato Salad is terrific for potlucks, backyard barbecues and summer holidays like Memorial Day, Fourth of July and Labor Day.
Ingredients
- 8 large potatoes peeled and diced (I used red potatoes which I didn’t peel)
- 6 large eggs hard-boiled and chopped
- 1/2 to 2/3 cup sweet pickles chopped finely
- 5 green onions diced (I used four)
- 1 tsp. sea salt
- 1 tsp. black pepper (I used a scant teaspoon)
- 1/2 tsp. garlic salt
- 1/2 tsp. celery salt
- dash cayenne pepper
- 1 1/2 cups miracle whip
- 1 tsp. prepared mustard
- 6 slices bacon fried crisp and crumbled
- 3 tbsp. sweet pickle juice
Instructions
- Boil the potatoes until tender; about 5-7 minutes.
- Drain and run cold water over the potatoes.
- Place potatoes in a large mixing bowl.
- Hard boil the eggs.
- Peel and chop.
- Add hard boiled eggs, onions and chopped sweet pickles to the potatoes.
- Add Miracle Whip and mustard, the pickle juice and all of the seasonings.
- Adjust dressing to keep from being too dry.
- Add crumbled bacon.
- Stir to combine.
- Refrigerate until ready to serve.
Notes
NOTE: Red potatoes cook a little faster than russet or other baking potatoes. Mine were cooked in 5 minutes. Be careful not to overcook the potatoes or they will get mushy when stirring all the ingredients together. You want them just barely tender.
NOTE: You cannot omit the sweet pickle juice if you want the recipe to turn out correctly.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 231kcalCarbohydrates: 24gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 96mgSodium: 610mgPotassium: 577mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 32.2mgCalcium: 30mgIron: 1.4mg
Tried this recipe?Let us know how it was!
Bacon Potato Salad
This fabulous potato salad includes bacon! It has sensational flavor and texture. Bacon Potato Salad is terrific for potlucks, backyard barbecues and summer holidays like Memorial Day, Fourth of July and Labor Day.
Ingredients
- 8 large potatoes peeled and diced (I used red potatoes which I didn’t peel)
- 6 large eggs hard-boiled and chopped
- 1/2 to 2/3 cup sweet pickles chopped finely
- 5 green onions diced (I used four)
- 1 tsp. sea salt
- 1 tsp. black pepper (I used a scant teaspoon)
- 1/2 tsp. garlic salt
- 1/2 tsp. celery salt
- dash cayenne pepper
- 1 1/2 cups miracle whip
- 1 tsp. prepared mustard
- 6 slices bacon fried crisp and crumbled
- 3 tbsp. sweet pickle juice
Instructions
- Boil the potatoes until tender; about 5-7 minutes.
- Drain and run cold water over the potatoes.
- Place potatoes in a large mixing bowl.
- Hard boil the eggs.
- Peel and chop.
- Add hard boiled eggs, onions and chopped sweet pickles to the potatoes.
- Add Miracle Whip and mustard, the pickle juice and all of the seasonings.
- Adjust dressing to keep from being too dry.
- Add crumbled bacon.
- Stir to combine.
- Refrigerate until ready to serve.
Notes
NOTE: Red potatoes cook a little faster than russet or other baking potatoes. Mine were cooked in 5 minutes. Be careful not to overcook the potatoes or they will get mushy when stirring all the ingredients together. You want them just barely tender.
NOTE: You cannot omit the sweet pickle juice if you want the recipe to turn out correctly.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 231kcalCarbohydrates: 24gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 96mgSodium: 610mgPotassium: 577mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 32.2mgCalcium: 30mgIron: 1.4mg
Tried this recipe?Let us know how it was!
5 Comments
Kone
January 11, 2020 at 2:44 pm
I love everything you make they’re
5
Teresa
January 12, 2020 at 12:44 pm
Thanks so much! This is a terrific potato salad recipe.
Patricia A Cahill
July 10, 2018 at 1:30 pm
Can’t thank you enough for these wonderful recipes.
Teresa
July 10, 2018 at 2:25 pm
Thanks, Patricia. So glad you like them.
Bacon Potato Salad — Can’t Stay Out of the Kitchen | My Meals are on Wheels
June 21, 2018 at 3:22 pm
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