This creamy potato salad with bacon and egg is a simple side dish that is packed with flavour. Tender new potatoes are combined with crispy smoky bacon, boiled eggs, red onion and spring onions, all coated in a creamy mustard dressing with a hint of lemon.
Perfect for barbecues, picnics, summer gatherings or as an accompaniment to grilled meats, this homemade potato salad is easy to prepare and can be made ahead of time.
Why this recipe works
The combination of creamy mayonnaise, tangy red wine vinegar and two types of mustard creates a balanced dressing that complements the potatoes without overpowering them. Crispy bacon adds texture and richness, while fresh onions and lemon help keep the dish light and fresh.
This recipe is:
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Easy to prepare
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Ideal for barbecues and picnics
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A great make-ahead side dish
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Packed with flavour and texture
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Perfect for family gatherings and summer entertaining
Ingredients
Serves 4 as a side dish
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750g new potatoes
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8 rashers smoky bacon
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4 tablespoons mayonnaise
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2 tablespoons red wine vinegar
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2 teaspoons wholegrain mustard
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1 teaspoon Dijon mustard
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½ teaspoon smoked paprika
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1 red onion, finely chopped
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6 spring onions, finely chopped
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4 boiled eggs, chopped
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Juice of ½ lemon, to taste
- 2 tablespoons crème fresh (optional)
- Salt and freshly ground black pepper, to season
How to make creamy potato salad with bacon and egg
1. Cook the potatoes
Wash the new potatoes and place them in a large pan of salted water. Bring to the boil and cook for 15–20 minutes, or until tender when pierced with a knife.
Drain well and leave to cool slightly before cutting any larger potatoes into bite-sized pieces.
2. Cook the bacon
While the potatoes are cooking, fry the smoky bacon in a frying pan over a medium-high heat until crisp and golden.
Transfer to kitchen paper to remove any excess fat, then chop into small pieces.
3. Make the dressing
In a large mixing bowl, combine the mayonnaise, red wine vinegar, wholegrain mustard, Dijon mustard and smoked paprika.
Mix until smooth, then season with salt, black pepper and a squeeze of lemon juice to taste.
4. Assemble the salad
Add the cooked potatoes to the bowl along with the chopped red onion, spring onions, crispy bacon and boiled eggs.
Gently fold everything together until the potatoes are evenly coated in the dressing.
5. Chill and serve
For the best flavour, cover and chill in the fridge for at least 30 minutes before serving. Garnish with extra spring onions or a light dusting of smoked paprika if desired.
Serving Suggestions
This potato salad pairs perfectly with:
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Barbecued meats
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Grilled chicken
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Burgers and sausages
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Picnic spreads
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Cold cuts and sandwiches
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Summer salads
Storage tips
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Store in an airtight container in the refrigerator
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Best enjoyed within 2 days
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Keep chilled until ready to serve
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Not suitable for freezing due to the mayonnaise dressing
Tips for the best potato salad
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Use new potatoes as they hold their shape well after cooking
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Allow the potatoes to cool slightly before mixing with the dressing
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Taste and adjust the lemon juice to suit your preference
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Cook the bacon until crisp for the best texture
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Make the salad a few hours ahead of serving to allow the flavours to develop
Frequently Asked Questions
Can I make this potato salad in advance?
Yes. In fact, it often tastes even better after a few hours in the fridge as the flavours have time to develop.
Which potatoes work best?
New potatoes are ideal, but baby potatoes or salad potatoes also work well.
Can I leave out the bacon?
Yes. The salad can easily be made vegetarian by omitting the bacon.
Final thoughts
This creamy potato salad with bacon and egg is a versatile side dish that works equally well at summer barbecues, family gatherings and casual weeknight meals. The combination of tender potatoes, smoky bacon, fresh onions and a tangy mustard dressing makes it a reliable recipe that is always popular at the table.
A big thank you to Emily Mulliner for sharing this recipe. Be sure to follow her on Instagram for your handcrafted bespoke leather pieces, @calibreleatheruk.
