Creamy Potato Salad with Bacon

Why This Potato Salad Will Be Your New Favorite

Even though it’s not quite traditional, this is a potato salad with traditional vibes thanks to the creamy, classic dressing. (For a non-traditional option, try my Grilled Sweet Potato Salad.) Here’s why you’re going to love it.

• Greek yogurt makes it light. But it’s not just about making the potato salad a little healthier. I actually love how the yogurt makes the dressing tangy, which really livens things up.
• So many layers of flavor. There’s the hardboiled eggs and bacon, the tangy yogurt, as well as fresh thyme, mustard, lemon juice and a little honey to balance out the flavors. It’s going to blow your mind!
• Perfect for a party. This recipe makes a huge portion so you could totally cut it in half if you’re making it just for your family. I hope it makes an appearance at your summer parties—it’s become a regular at mine!

What You’ll Need

Here’s everything you’ll need to make this creamy, bacon-y potato salad recipe come together! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Yukon potatoes – I love that Yukon golds have a buttery flavor to them. They’re my favorite for this recipe!
• Hard boiled eggs – I like to cook them in the Instant Pot for this recipe.
• Bacon – For a smoky flavor and crispy texture. Don’t skip it, it’s SO good!
• Chives – For a fresh, mild onion flavor.

Creamy Mustard Sauce:

• Thyme – Fresh thyme adds a woodsy, herbal note to the dressing.
• Mustard – I use a combination of stone ground mustard and Dijon for maximum flavor and some texture too.
• Plain Greek yogurt – For that essential creaminess!
• Lemon juice – Use freshly squeezed juice for the best flavor.
• Honey – Balances the flavors with a touch of sweetness.
• Salt and pepper – I like to use kosher salt and freshly ground black pepper.

How to Make Creamy Potato Salad With Bacon

If you’ve made potato salad before, you’re probably familiar with this process!

• Cook the potatoes. Boil the potatoes in a large pot of water until fork-tender, then drain and set aside.
• Make the dressing. Whisk together all of the ingredients in a small bowl.
• Combine. Add the potatoes, diced hard-boiled eggs, bacon, chives, and dressing to a large bowl.  
• Toss to coat. Gently toss the potatoes with the dressing, then serve.

Tips and Variations

Here are a few tips and ideas for switching up this bacon potato salad recipe.

• Go halfsies. If you’re a mayo fan, you can replace half of the Greek yogurt with mayo. 
• Get a head start. You can make this potato salad a day ahead of time if you’d like. When using a creamy based sauce it is best to dry the potatoes when they are completely cooled. This will keep the potato salad creamy instead of drying out. 
• Switch it up. Try adding different herbs, spices, and mix-ins to your potato salad for some extra flavor. Paprika, dill, parsley, or even chopped dill pickles would be delicious!
• Try different potatoes. While Yukon gold potatoes are the traditional choice for potato salads, red potatoes would work well in this one too.

Serving Suggestions

Pair this potato salad with Wisconsin Beer Brats, The Ultimate Fall of the Bone BBQ Baby Back Ribs, or Keto Bacon Cheeseburger Recipe. I love serving it alongside other backyard BBQ salads like my Light Broccoli Salad and The BEST Summer Fruit Salad.

How to Store Leftovers

When stored in an airtight container in the refrigerator, this bacon potato salad will last up to 3-4 days. The key is not letting it sit out on the counter or in the heat, so if you’re making it for a party, put leftovers back in the fridge ASAP.

More Side Salad Recipes

• The Best Summer Fruit Salad
• Grilled Vegetable Orzo Pasta Salad
• Avocado Corn Salad
• Deviled Egg Potato Salad