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Potato Salad with Bacon and Eggs

    This famous “bacon-in-every-bite” potato salad recipe, will have your friends begging you to make this addictive side dish again and again!

    Bacon Potato Salad

    After years of requests, I am so happy to finally share my Aunt Paula’s infamous “bacon-in-every-bite” potato salad recipe!

    Potato Salad with Bacon and Eggs Recipe

    This addictive potato salad recipe has it all: crispy bacon, hard-boiled eggs, crunchy red onions, and a sweet and tangy dressing. To make this potato salad even more special, I used The Little Potato Company’s Boomer Gold variety known for its delicate golden skin, velvety flesh, and naturally buttery flavor.

    Liz Making Potatoes for Salad

    What’s even better is that the potatoes come pre-washed and pre-peeled so I can get right to cooking when I get in my kitchen! While this is optional, I like to add a pinch of Kosher salt when I’m boiling the potatoes. This results in a more developed flavor than if I were to just add the salt at the end.

    The Best Potato Salad Recipe

    Smoky bacon balances perfectly with the simple dressing made with pantry staples like mayo, mustard, sugar, and vinegar.

    Potato Salad with Eggs Recipe

    This dish can be served warm, room temp or chilled – whichever you prefer. Ideal for feeding a crowd, it’s always the first dish to go at every family gathering, potluck or party.

    Your fork is waiting.

    Bacon Potato Salad

    Potato Salad with Bacon and Egg

    4.97 stars average
    This famous "bacon-in-every-bite" potato salad recipe, will have your friends begging you to make this addictive side dish again and again!
    PREP: 15 mins
    COOK: 15 mins
    TOTAL: 30 mins
    Servings: 4



    • Pre-heat oven to 400 degrees. Place bacon slices in a single layer on a cooling rack placed inside a baking sheet. If you don’t have a cooling rack, simply line the baking sheet with foil before placing bacon on top. Bake until bacon is crispy, around 15 minutes. 
    • While bacon is baking, cook the potatoes by placing them in a pan then covering with cold water. Boil until fork tender, about 12-15 minutes. Strain and set aside. 
    • Follow this tutorial to hard boil the eggs to your desired doneness. Let eggs cool enough to peel then chop into bite-sized pieces. Place cooked potatoes in a large bowl along with diced, cooked eggs. 
    • Remove bacon from oven and chop into small pieces. Add to the bowl along with the potatoes and eggs.
    • In a medium bowl, whisk together dressing: mayo, vinegar, mustard, sugar, salt and pepper. Drizzle dressing over the potatoes, bacon and eggs then toss to coat. Sprinkle in scallions before serving. Can be served warm, room temperature or chilled.


    Serving: 1cupCalories: 385kcalCarbohydrates: 30gProtein: 21gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 106mgSodium: 305mgPotassium: 773mgFiber: 3gSugar: 4gVitamin A: 405IUVitamin C: 4.7mgCalcium: 36mgIron: 1mg

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more satisfying salad recipes? Head on over to my Pinterest board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. this is the best potato salad i’ve ever had. I made it for dinner on a hot day and yesterday I made it warm and took it to a pot luck. People asked me for the recipe. I cooked the potatoes in larger chunks in my crock pot all day and boiled the eggs in the morning. Used real bacon bits, mixed all the ingredients and it was as good warm as it was cold. I didn’t have any dijon mustard but had dry mustard. Delicious.

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