Creamy Bacon Potato Salad

The key to this potato salad is marinating the potatoes while they’re hot—a genius trick that infuses every bite with tangy French dressing. The creamy blend of mayonnaise and sour cream balances the rich bacon and crunchy fresh veggies, while the optional zing of horseradish gives it an unexpected pop.

This is a dish built for sharing. It’s a crowd-pleaser that only gets better with time—perfect for picnics, BBQs, and family dinners. It stores beautifully and tastes even more vibrant the next day. Don’t be surprised if it becomes your go-to side for every gathering!

Full Recipe:

• 1 kg (2 lb) starchy potatoes (Sebago, Russet, Yukon Gold), peeled & cubed

• 2 tsp kosher salt (for boiling)

• 250 g (8 oz) streaky bacon

• 3/4 cup cucumber, finely diced (seeds removed)

• 1 cup celery, finely sliced

• 1/4 cup white onion, finely minced

Creamy Dressing:

• 1/3 cup whole-egg mayonnaise

• 1/3 cup full-fat sour cream

• 1 tbsp horseradish cream (optional)

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

French Dressing:

• 1 tbsp Dijon mustard

• 2 tbsp white wine vinegar

• 1/4 cup extra virgin olive oil

• 1 tbsp water

• 1/2 tsp white sugar

• 1/2 garlic clove, minced

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions:

1. In a large pot, add cubed potatoes and 2 tsp salt to cold water. Bring to a simmer and cook for ~4 minutes, checking frequently until just tender. Drain immediately.

2. While hot, gently toss potatoes with prepared French dressing. Let sit for at least 2 hours to absorb flavors and cool.

3. Cook bacon in a cold pan over medium-high heat until crispy. Drain on paper towels and chop finely.

4. In a separate bowl, combine mayonnaise, sour cream, horseradish cream, salt, and pepper for the creamy dressing.

5. Once potatoes are cool, gently mix with cucumber, celery, onion, most of the bacon, and the creamy dressing.

6. Transfer to a serving bowl and top with remaining bacon. Serve at room temperature. For best results, refrigerate overnight and bring to room temperature before serving.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 30 minutes (including marinating)
Kcal: 329 kcal | Servings: 6–8

Why This Potato Salad Stands Out

Potato salad is one of those timeless side dishes that shows up at almost every warm-weather gathering—from backyard barbecues and family picnics to potlucks and holiday dinners. But not all potato salads are created equal. This creamy bacon potato salad takes the classic to new heights by incorporating a key chef’s trick: dressing the potatoes while they’re still hot. This small but mighty step allows the potatoes to absorb the flavor deeply, infusing each bite with tangy, herby richness that you simply don’t get from tossing cold chunks in mayonnaise.

Rather than being just another bowl of cold carbs slathered in dressing, this version layers textures and flavors—tang from a homemade French vinaigrette, creaminess from a sour cream and mayonnaise blend, salty crunch from crispy bacon, and refreshing pops from celery and cucumber. It’s a dish that balances richness with freshness, and comfort with lightness.

The Secret Behind the French Dressing Soak

At the heart of this recipe’s magic is the step where hot, just-drained potatoes are doused in French dressing. Most potato salads wait until everything is cold to combine, resulting in dressing that coats rather than permeates. But by using warm potatoes, you open up their surface structure. They act like sponges, absorbing the vinaigrette’s acid, salt, and aromatics.

This French dressing isn’t the bottled, overly sweet stuff you might find on a store shelf. It’s a simple homemade mixture made with white wine vinegar, olive oil, Dijon mustard, garlic, sugar, salt, and pepper. The acidity from the vinegar and the mustard not only cuts through the starchy heft of the potatoes but also balances the richness from the creamy elements added later.

Creamy Without Being Overwhelming

One of the common pitfalls of many potato salads is a heavy, cloying texture from using too much mayonnaise. This recipe avoids that by opting for a 50/50 mix of mayonnaise and sour cream. The result? A dressing that’s still rich, but lighter and more tangy. Sour cream adds body and silkiness without overpowering the other flavors or weighing down the salad.

And then there’s the horseradish cream—a totally optional ingredient that can make all the difference. Just a tablespoon adds a whisper of heat and zing, giving the salad that extra nudge of character without being spicy. It plays beautifully against the mellow starchiness of the potatoes and the sweetness of the French dressing.

The Role of Add-Ins

While the potatoes and dressings carry the core of this dish, the add-ins elevate it from “good” to “exceptional.” First and foremost: bacon. There’s something about the salty, fatty crunch of crispy bacon that just works so well in contrast with creamy potatoes. It adds not only flavor and texture but also a nostalgic comfort-food vibe.

Next comes celery and cucumber—the refreshing crunch factor. These ingredients keep the salad from feeling too heavy, and the way they’re prepared makes a big difference. The cucumber is finely diced and de-seeded to avoid adding extra moisture. The celery is sliced thin and at a slight angle to create tender bites rather than sharp, intrusive bits.

Lastly, finely minced white onion (or shallots as a variation) introduces an aromatic, zesty punch that cuts through the creamy elements. It distributes evenly, ensuring you don’t get any overly sharp bursts in a single bite.

The Importance of Potato Type

Choosing the right type of potato is crucial. In this recipe, starchy or all-purpose potatoes like Russet, Sebago, or Yukon Gold are preferred. These varieties become fluffy when cooked and are ideal for absorbing flavor. Their surfaces become slightly ragged when tossed, which helps the creamy dressing cling better, creating a luxurious texture.

Waxy potatoes like red or new potatoes hold their shape well, which might be visually appealing, but they don’t take on flavor as effectively and have a slippery surface that resists dressing. So while they may be useful in other types of potato salad (like German or oil-based styles), they’re not ideal here.

Storage, Serving, and Make-Ahead Tips

One of the best things about this salad is how well it keeps. Unlike some dishes that deteriorate after a day, this potato salad actually improves over time. A resting period of at least a few hours—ideally overnight—lets the flavors meld into a harmonious whole. You’ll notice how the tang of the French dressing, the richness of the creamy dressing, and the bite of the onion mellow out into something more cohesive.

It should be stored in an airtight container in the refrigerator, where it will stay good for up to 4–5 days. When serving, always let it come to room temperature—this enhances the flavor and texture significantly. Cold from the fridge, the fats in the dressing can stiffen, dulling the salad’s otherwise lively taste.

It’s also a fantastic make-ahead dish for gatherings. You can prep everything a day in advance, and simply give it a gentle stir before garnishing with reserved crispy bacon on top.

Ways to Customize the Recipe

This potato salad is beautifully flexible, and you can tweak it to match your preferences or dietary needs. Here are a few ideas:

• Vegetarian version: Omit the bacon or use plant-based bacon alternatives. You can also add roasted chickpeas for a crunchy, protein-rich topping.

• Low-fat version: Use Greek yogurt instead of sour cream and a lighter mayonnaise. You’ll still get creaminess but with fewer calories.

• Herbaceous twist: Add a handful of fresh herbs like dill, chives, or parsley to brighten the flavor.

• Pickled elements: A spoonful of capers or chopped gherkins can add a briny contrast that enhances the salad’s complexity.

• Spice it up: Include a dash of smoked paprika or cayenne in the creamy dressing for a subtle kick.

Why It Belongs at Every Gathering

Potato salad is a crowd-pleaser for a reason. It appeals to all ages, travels well, and fits nearly every type of menu—from grilled meats to sandwiches, roasted veggies, or even as part of a brunch spread. But this recipe, in particular, is a next-level take on the classic. It’s refined enough to impress foodies, yet comforting enough to remind everyone of cookouts and family dinners from childhood.

It also strikes a rare balance—rich but not heavy, tangy but not sharp, and bold but still familiar. That combination makes it a side dish that earns compliments every time it hits the table.

Conclusion

This creamy bacon potato salad isn’t just a recipe—it’s a method, a philosophy, and a guarantee of flavor. It proves that the smallest details, like dressing potatoes while they’re hot, can elevate a humble side dish into the star of the meal. With layers of texture, richness, freshness, and a well-thought-out balance of acidity and creaminess, it sets a new standard for what potato salad should be.

Whether you’re cooking for a crowd or meal-prepping for the week, this is the kind of dish that keeps people coming back for seconds. Make it once, and it’s bound to become your go-to.