For the ultimate BBQ – you will always need to ultimate potato salad – Bacon Potato Salad.
Potato salad isn’t the first dish that comes to mind in food photography. I learned first-hand that potato salad doesn’t photograph all that well. But what these potatoes lack in eye candy they make up in salty, sharp flavors. I will always choose food that tastes good over food that looks good. So you win, potato salad!
Understatement of the year: winter has been brutal in Wisconsin. Easter weekend finally showed some reprieve to the below-average temperatures, harsh winds, and constant precipitation. I saw people outside dressed in t-shirts and shorts – and it was only 55 degrees. I usually complain about those people but I can’t even blame ’em.
Whenever spring rolls around, I can’t help but get excited about warm weather food. You know what I mean: food that needs to be on your plate on a warm, sunny day. Potato salad is one of them – great for a spring picnic or a summer barbecue.
Speaking of barbecues, maybe one day I’ll share with you some awesome grilling recipes. My beautiful Weber grill is sitting in storage since the City of Madison made it illegal to store gas/charcoal grills on apartment balconies. My heart has a soft spot for that grill and so I take the time to lug it out of storage a few times in the summer into the parking lot (I’m so cool) but I miss those balcony barbecues. Maybe one day they’ll come back to me.
Enough waxing poetic about a grill. Back to potato salad. I’ve found that while store-bought potato salad is sufficient, it lacks that one-two punch of flavor that makes you go back for seconds or thirds. Enter in: bacon! I might have even added more bacon if I wasn’t posting this publicly regularly watching my diet.
The key to this recipe is adding a bit of bacon grease to the water where you boil your potatoes. I couldn’t tell you scientifically how it injects flavor but it adds some richness to the potatoes in the only way bacon flavoring can. Adding lots of green onions, hard-boiled eggs, pepper, and cayenne (if you choose) ramp up this potato salad in every bite.
Finally, it’s really simple to make. I was able to make this within half an hour on a weekday night. If you make the hard-boiled eggs and bacon beforehand, it’s even easier. You better believe once these Midwestern temperatures warm up enough to grill (even in my apartment’s parking lot), this potato salad will be ready to share.
And if you happen to make more bacon than needed for snacking… Then let’s be friends.
If you make my Bacon Potato Salad Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
5 strips of bacon Feel free to peel the potatoes if you don't prefer the skins. I leave the skins on but peel off any eyes if needed.
How to make Bacon Potato Salad
1 lb baby red potatoes, unpeeled (about 12-14 potatoes)
2 green onions, minced
2 hard-boiled eggs, chopped
¼ cup mayonnaise
2 tsp Dijon mustard
¼ tsp cayenne pepper (optional)
Salt and pepper
Try out our Bacon Potato Salad Recipe and post your results below in the comments…
5 strips of bacon
Feel free to peel the potatoes if you don't prefer the skins. I leave the skins on but peel off any eyes if needed.