Classic Potato Salad with Extra Crispy Bacon
This isn't just any potato salad; it's the one that disappears first from the picnic table. Perfectly tender Yukon Gold potatoes are tossed in a tangy, creamy dressing emulsified with warm bacon fat, then studded with crunchy celery, sweet relish, and shatteringly crisp bacon. It's a classic, elevated with texture and deep, savory flavor.
Equipment
- Large pot
- Colander
- Baking Sheet
- Large skillet
- Slotted spoon
- Paper towels
- Large mixing bowl
- Whisk
- Rubber spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- serving bowl
- Plastic Wrap
Ingredients
- 2 lbs Yukon Gold potatoes, cut into 3/4-inch dice
- 8 oz thick-cut bacon
- ¾ cup full-fat mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ cup finely diced red onion, soaked in cold water for 10 minutes and drained
- ½ cup diced celery
- ⅓ cup sweet pickle relish
- 2 hard-boiled eggs, chopped
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
Instructions
- Place the diced potatoes in a large pot and cover with cold water by 1 inch. Season the water generously with salt. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, until fork-tender but not falling apart.
- Drain the potatoes in a colander and spread them out on a baking sheet in a single layer to steam dry for about 10 minutes.
- While the potatoes cool, place the bacon strips in a cold skillet. Turn the heat to medium and cook slowly, rendering the fat, until the bacon is deep golden and very crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the rendered bacon fat.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and a generous pinch of black pepper. While whisking, slowly drizzle in the reserved warm bacon fat until fully emulsified.
- Add the warm, steamed-dry potatoes to the bowl with the dressing. Gently fold with a rubber spatula until the potatoes are evenly coated.
- Add the chopped hard-boiled eggs, diced celery, drained red onion, sweet pickle relish, and half of the crispy bacon (crumbled). Fold gently until just combined. Be careful not to break up the potatoes.
- Transfer the potato salad to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours, or up to overnight, to let the flavors meld.
- Just before serving, stir gently. Taste and adjust seasoning with salt and pepper. Crumble the remaining bacon on top and dust with paprika.
Notes
For the best texture, do not overcook the potatoes and always dress them while warm. Reserve half the bacon to add just before serving to ensure it stays crispy. The salad can be made a day ahead and stored in the refrigerator. For a lighter version, substitute half the mayonnaise with plain Greek yogurt. For a smoky twist, add a finely chopped chipotle pepper in adobo sauce to the dressing.