Print

Best Creamy Potato Salad with Bacon and Old Bay

creamy potato salad with bacon and old bay - featured image
Print Recipe

This creamy potato salad with bacon and dill pickles features a secret weapon—Old Bay seasoning—for a bold, memorable twist. Perfect for cookouts and potlucks, it comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 2 pounds Russet potatoes (about 4 medium), peeled and cut into 1-inch cubes
  • 8 slices thick-cut bacon
  • 1 cup dill pickles, finely chopped
  • 3/4 cup full-fat mayonnaise
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1/4 cup yellow onion, finely diced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 stalks celery, finely diced
  • 2 tablespoons fresh dill, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Cook the potatoes: Place peeled and cubed potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer. Cook 10-12 minutes until fork-tender but not falling apart. Drain and let cool for 10 minutes (spread on a baking sheet to speed cooling).
  2. Crisp the bacon: Place bacon slices in a cold skillet. Turn heat to medium and cook slowly, flipping occasionally, until deep golden brown and crispy (8-10 minutes). Transfer to paper towels, reserving 2 tablespoons rendered fat. Once cool, crumble into bite-sized pieces.
  3. Make the dressing: In a medium bowl, whisk together mayonnaise, reserved bacon fat, apple cider vinegar, Dijon mustard, and Old Bay seasoning until smooth. Taste and adjust Old Bay if needed.
  4. Combine base ingredients: In a large bowl, combine slightly warm potatoes, diced pickles, diced onion, and diced celery. Gently fold together with a wooden spoon.
  5. Add dressing: Pour dressing over potato mixture and fold gently until evenly coated. Add crumbled bacon (reserve a small handful for garnish) and fold again.
  6. Season and rest: Taste and add salt and pepper as needed (go easy on salt). Cover and refrigerate at least 2 hours, preferably overnight.
  7. Final touches: Before serving, stir well. If dry, add 1-2 tablespoons extra mayonnaise. Sprinkle reserved bacon and fresh dill on top. Serve chilled or at room temperature.

Notes

Don’t overcook potatoes; they should be fork-tender but hold their shape. Warm potatoes absorb dressing better. Let rest overnight for best flavor. Go easy on salt due to bacon, pickles, and Old Bay. Reserve some bacon for garnish.

Nutrition

Keywords: potato salad, creamy potato salad, bacon, Old Bay, dill pickles, summer side dish, cookout recipe

Find it online: https://cooksyla.com/best-creamy-potato-salad-with-bacon-and-old-bay/