Hot Bacon Potato Salad
Hot Bacon Potato Salad combines tender potatoes, crispy bacon, and fresh green onions in a tangy mayonnaise dressing, then baked to perfection for a warm, flavorful side dish suitable for gatherings.
Ingredients
- 5 unpeeled medium potatoes ⓘ
- 8 slices bacon, crisply cooked and crumbled ⓘ
- 3 green onions, finely chopped (3 Tbsp.) ⓘ
- 2 medium stalks celery, finely chopped ⓘ
- 1/2 cup mayonnaise or salad dressing ⓘ
- 1/4 cup white vinegar
- 2 teaspoons sugar ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon dry ground mustard ⓘ
- 1/4 teaspoon coarsely ground pepper ⓘ
Instructions
- Heat 1-inch water in a 3-quart saucepan, add potatoes, cover, and bring to a boil.
- Reduce heat to low and simmer about 25 minutes or until potatoes are almost tender.
- Drain the potatoes and cut into 1/4-inch slices.
- Mix the sliced potatoes, crumbled bacon, chopped green onions, and chopped celery in a large bowl.
- In a separate bowl, combine mayonnaise, white vinegar, sugar, salt, ground mustard, and pepper.
- Pour the dressing mixture over the potato mixture and toss thoroughly.
- Transfer the mixture into a baking pan, cover with foil, and bake at 350°F for 20 minutes, stirring once during baking.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of mayonnaise. If you're short on time, you can use pre-cooked bacon or skip the baking step altogether and serve the salad cold. Make sure to slice the potatoes while they are still warm to help absorb the dressing better. For a flavor twist, add a dash of hot sauce or substitute Dijon mustard for the dry mustard.
Serving Suggestions
Serve this hearty Hot Bacon Potato Salad warm or at room temperature as a side dish for grilled meats or alongside a light salad. It pairs beautifully with Pork With Cider or can be enjoyed as part of a comforting buffet spread. Consider adding some fresh herbs like parsley or dill for an extra burst of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salad in a baking dish and cover with foil to prevent drying out. Bake at 350°F for about 15-20 minutes until warmed through, or microwave in short intervals, stirring occasionally, until heated.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Bacon Potato Salad contains roughly 585 calories, with 13g protein, 87g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (56% of the Daily Value), potassium (44% of the Daily Value), and vitamin C (41% of the Daily Value), and a good source of calcium. It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare the salad a day in advance. Just be sure to keep it refrigerated and add the dressing right before serving to maintain the potatoes' texture. This allows the flavors to meld beautifully overnight.
What type of potatoes work best for this recipe?
Waxy potatoes like red or new potatoes are ideal because they hold their shape well after cooking. However, you can also use Yukon Gold potatoes for a buttery flavor. Avoid starchy potatoes like Russets, as they may become mushy.
Can I add other ingredients to this salad?
Absolutely! Feel free to mix in your favorite ingredients like hard-boiled eggs, pickles, or even diced bell peppers for added crunch. For a smoky flavor, you could also try adding smoked paprika, which complements the bacon nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).