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Bacon Potato Salad Mustard

Featured in Tasty Side Dishes.

Bring together the comfort of red potatoes and the smoky crunch of bacon for this satisfying potato salad. A tangy blend of yellow mustard and apple cider vinegar balances out the richness, while red pepper and fresh herbs add a vibrant touch. Make sure the potatoes are fully cooled before tossing them with the creamy mixture to maintain the ideal texture. Chill before serving for the best flavor. This dish shines as a picnic favorite or an effortless addition to barbecues and gatherings, offering a lively burst of both classic and bold tastes in every bite.

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Clare Greco
Updated on Mon, 26 May 2025 15:56:52 GMT
A bowl of food with bacon and potatoes. Pin it
A bowl of food with bacon and potatoes. | recipesim.com

This bacon potato salad with mustard has become a classic at my summer picnics and family gatherings because it packs smoky flavor and creamy tang with every bite. I love how the yellow mustard brightens things up and the crispy bacon takes the whole dish to another level

The first time I brought this to a barbecue it was gone before the burgers even hit the grill—which guaranteed it a permanent spot on my cookout menu

Ingredients

  • Red potatoes: give the salad a creamy bite and hold their shape well when cooked
  • Mayonnaise: makes the base rich and smooth look for a jar with only a few ingredients for best flavor
  • Plain yellow mustard: brightens up the dressing and cuts the richness
  • Apple cider vinegar: adds tang and balance always use unfiltered for the most punch
  • White sugar: pulls everything together and takes the sharp edge off the vinegar
  • Red bell pepper: brings juicy crunch and a pop of color pick firm peppers without wrinkles
  • Red onion: for sharp zip mince it small for even bite
  • Capers: infuse little bursts of briny flavor check that they’re firm not mushy
  • Fresh cilantro or parsley: add fresh lift use only the leaves for the best taste
  • Smoked bacon: gives a salty crisp bite cook until crisp for the best texture
  • Freshly ground black pepper: boosts the savory undertone always grind fresh if you can
  • Salt: brings all the flavors forward use just a pinch and taste as you go

Step-by-Step Instructions

Simmer the Potatoes:
Place diced red potatoes in a large pot with cold salted water
Bring to a gentle boil and cook slowly until the potatoes are just fork tender
Check them often and avoid overcooking or they will break apart in the salad
Cool the Potatoes Quickly:
Drain potatoes immediately and spread them out on a cookie sheet
Move the pan into the refrigerator and let them chill for about thirty minutes so they cool completely and dry out a bit
This is my favorite trick for keeping the salad from ending up mushy
Mix the Dressing:
In a large bowl stir together mayonnaise mustard apple cider vinegar sugar red pepper red onion capers herbs bacon black pepper and salt until everything is fully combined
Taste and adjust for seasoning if needed
Combine and Toss:
Pour the dressing mixture over the well cooled potatoes
Use a broad spatula to gently toss everything until the potatoes are evenly coated but not broken up
Cover and refrigerate the salad in an airtight container until ready to serve
Bacon and cheese on top of a potato. Pin it
Bacon and cheese on top of a potato. | recipesim.com

Crisp bacon and tangy mustard are my dream combination in any recipe but adding both to potato salad actually started as an accident when I needed to use up leftovers now everyone requests extra bacon in their bowl

Storage Tips

Keep this potato salad in an airtight container in the refrigerator and it will stay fresh for up to three days
I do not recommend freezing potato salad since the texture of both potatoes and mayo changes after thawing
Always give the salad a good stir before serving if it has been sitting overnight

Ingredient Substitutions

Swap out mayo for Greek yogurt if you like things a little lighter
Feel free to trade red potatoes for Yukon golds for even creamier texture
If you do not eat pork turkey bacon or smoked tofu work nicely
Capers can be replaced with diced dill pickles for a different kind of tang

Serving Suggestions

This salad shines next to grilled chicken burgers or roasted sausages
Try spooning it into lettuce cups for a fresh twist
It even tastes fantastic scooped onto slices of sourdough bread for an open face summer snack

A bowl of food with bacon and cheese. Pin it
A bowl of food with bacon and cheese. | recipesim.com

Cultural Context

Mustard potato salads like this one are Midwest picnic staples in the United States
The capers and fresh herbs bring in a bit of a Mediterranean feel
Combining mayo and mustard is what gives this salad a signature American summertime punch

Frequently Asked Questions

→ Can I substitute the red potatoes?

Yes, Yukon Gold or other waxy potatoes can be used, but avoid starchy types for the best texture.

→ Is it possible to prepare this in advance?

Absolutely. Chill the salad for a few hours or overnight to allow flavors to deepen and meld beautifully.

→ How can I make this salad vegetarian?

Replace the bacon with crispy plant-based bacon or toasted nuts for a savory crunch and similar depth.

→ What's the best way to prevent sogginess?

Ensure potatoes are completely cool before mixing with the mustard dressing to retain their integrity.

→ Which herbs complement this salad best?

Parsley and cilantro both lend freshness, but dill or chives can also be excellent additions for extra flavor.

Bacon Potato Salad Mustard

Smoky bacon, red potatoes, and tangy mustard dressing combine for a satisfying side dish bursting with flavor.

Prep Time
25 Minutes
Cook Time
15 Minutes
Total Time
40 Minutes

Category: Tasty Side Dishes

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (8 portions)

Dietary: Gluten-Free

Ingredients

→ Main Ingredients

01 1.4 kg red potatoes, unpeeled, diced large
02 120 ml jarred salad dressing or mayonnaise
03 60 ml plain yellow mustard
04 30 ml apple cider vinegar
05 36 g white sugar
06 1 small red bell pepper, finely diced
07 2 tablespoons minced red onion
08 3 tablespoons chopped capers
09 3 tablespoons chopped cilantro or parsley
10 8 slices smoked bacon, cooked until crisp and roughly chopped
11 0.5 teaspoon freshly ground black pepper
12 Pinch of salt

Instructions

Step 01

Simmer the diced red potatoes gently in salted boiling water until just fork-tender. Avoid overcooking to maintain shape.

Step 02

Drain cooked potatoes and arrange in a single layer on a baking tray. Cool rapidly in the refrigerator for 30 minutes until thoroughly chilled.

Step 03

In a large mixing bowl, combine mayonnaise or salad dressing, yellow mustard, apple cider vinegar, sugar, red pepper, red onion, capers, cilantro or parsley, bacon, black pepper, and salt. Mix until fully incorporated.

Step 04

Pour the prepared dressing over the chilled potatoes and gently fold to coat evenly. Transfer to an airtight container and refrigerate until serving.

Notes

  1. Ensure the potatoes are completely cool before mixing with the dressing for optimal texture and avoid sogginess.

Tools You'll Need

  • Large saucepan
  • Mixing bowl
  • Baking tray
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs (from mayonnaise or salad dressing).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 13 g
  • Total Carbohydrate: 41 g
  • Protein: 7 g