Baby Potato Salad with Bacon is a tangy, delicious side dish perfect for picnics, potlucks, and any weeknight dinner. It's easy to make in under 30 minutes!
This was originally published on July 26, 2013. It was updated and republished April 1, 2022 with all new photos, new helpful cooking instructions and detailed information, and an updated recipe to make this potato salad with bacon better than ever!
I have to confess: while I am a huge fan of the kind of salads that are full of greens and beautiful rainbows of yummy fruits and veggies and nuts, I have a soft spot in my heart for the salads that my mind says "pish posh, this isn't really a boring salad! This is a delicious bowl of bad-for-you goodness! Eat, EAT!"
Macaroni salad, pasta salad, potato salad... you know the kind I'm talkin' about.
This potato salad with bacon is great for picnics, parties, or Sunday night family suppers. It's actually on the lighter side of potato salads, and as a bonus, it's insanely fantastic to saute and serve up with breakfast the next day.
If you have leftovers, definitely save them, because you can make them into a fabulous hearty potato dish for the next morning!
Simply add some oil to a saute pan, add the leftover baby potato salad with bacon, and toss until thoroughly and evenly heated.
I like my morning potatoes crispy on the outside, so I let them cook up until the outside of the potatoes get a nice crispness to them, which takes about 7-10 minutes over medium heat.
Kitchen Tools and Equipment
You just need a few basic kitchen tools to make this recipe:
Large pot - You will need a large pot to boil the potatoes.
Large skillet or Dutch oven - Use a large skillet or a Dutch oven to cook the bacon.
Mixing bowl & Whisk- You'll need a large mixing bowl and whisk to make the vinaigrette. Then you'll add the cooked potatoes and bacon to the bowl to mix together all of the ingredients.
Large spoon - Use a large spoon to mix together the ingredients.
Key ingredients to make potato salad with bacon
To make this potato salad with bacon, you just need less than a dozen ingredients.
Potatoes - Use mini gold potatoes.
Bacon - Cut up 5 slices of bacon into small pieces.
Garlic - I use 3 garlic cloves, minced, but if you don't love garlic as much as I do, you can cut down to 2 cloves or even one large garlic clove.
Olive oil - Use the best extra virgin olive oil you've got.
Shallots - I love the more subtle flavors that shallots lend to dishes like this compared to onions. But if you don't have shallots, you can substitute white onions.
Apple cider vinegar - Apple cider vinegar adds a nice tanginess to the sauce that coats the potatoes.
Lemon - You'll need both lemon juice and lemon zest, which add bright, refreshing acidity to the potato salad.
Chives - Sliced chives add a freshness and brightness, balancing the whole dish.
Step-by-step instructions: how to make this baby potato salad
The printable recipe card is near the bottom of the post. Here are some helpful instructions to read before you start making this recipe.
Bring potatoes to a boil in a large pot. Be sure to cover the potatoes by at least an inch or two with water, and to season the water generously with salt. They should take about 20 minutes to cook, and should be tender but not mushy when done.
While the potatoes are boiling, cook the bacon pieces in a large skillet or a Dutch oven over medium heat until they're good & crispy. This can take anywhere from 4 to 10 minutes.
Then add the garlic and cook for one more minute, just until the garlic is softened and fragrant.
Remove from heat, drain the bacon fat, and let the cooked bacon and garlic rest in the pan on top of the stove.
In a medium bowl, combine the olive oil, apple cider vinegar, sugar, lemon juice, lemon zest, sugar, and shallot. Set aside.
When the potatoes are done, drain them over a colander and slice them either into halves or quarters, depending on how large your baby potatoes are and what your preference is.
Add potatoes to the bacon and garlic in the skillet or Dutch oven. Pour the lemony shallot oil mixture over the top, and toss together until the potatoes are well coated.
Sprinkle the chives over the top.
This recipe is NOT a creamy, mayonnaise-based potato salad. This is a lighter, vinaigrette-based potato salad.
If you want a creamy potato salad, you could add a mix of mayonnaise for creamy texture, smashed hard-boiled eggs, and a bit of mustard for some tang. Of course, then you're making a totally different potato recipe ;)
Store this baby potato salad with bacon in an airtight container in the refrigerator for up to five days.
This potato salad does not freeze very well, so I would not recommend trying to freeze this dish.
What to serve with this potato salad
This salad is delicious when served as a side with with any of these main course recipes:
- Cast Iron Ribeye Steak with Chimichurri Sauce
- Grilled Bacon-Wrapped Scallops
- How to Build the Best Burger Bar
- Prosciutto-Wrapped Halibut
Best wine pairing for potato salad
Since this is a lighter, vinaigrette-based potato salad, it pairs well with a really crisp white wine. Pair this potato dish with a light Pinot Grigio or a dry Riesling.
More delicious side dishes
Baby Potato Salad with Bacon
- 1 stockpot
- 1.5 pounds of yellow or Yukon Gold baby potatoes
- 5 pieces of bacon cooked (save 1 Tablespoon of bacon drippings!)
- 3 garlic cloves, minced
- ¼ cup olive oil
- 2 Tablespoons of cider vinegar
- ½ teaspoon sugar
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ cup finely chopped shallot
- 2 tablespoons fresh chopped chives
- Bring potatoes to a boil in a large pot. Be sure to cover the potatoes by at least an inch or two with water, and to season the water generously with salt. They should take about 20 minutes to cook, and should be tender but not mushy when done.
- While the potatoes are boiling, cook the bacon pieces in a large skillet or a Dutch oven over medium heat until they're good & crispy. Then add the garlic and cook for one more minute, just until the garlic is softened and fragrant. Remove from heat, drain the bacon fat, and let rest in the pan on top of the stove.
- In a medium bowl, combine the olive oil, cider vinegar, sugar, lemon juice, lemon zest, sugar, and shallots.
- When the potatoes are done, drain them over a colander and slice them either into halves or quarters, depending on how large your baby potatoes are and what your preference is.
- Add potatoes to skillet or Dutch oven with the bacon and garlic. Pour over the lemony shallot oil mixture and combine until all of the potatoes are well coated. Sprinkle the chives on top.
- You can serve immediately or let the salad sit for 20-30 minutes.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
This recipe was originally published on July 26 2013. It has been updated and republished on April 1, 2022 with brand new photos, additional helpful cooking instructions, and a slightly revised recipe to make this potato salad recipe better than ever!
Loved how easy-to-make and delicious this recipe is!
Potatoes and bacon are a great combo! This is great for a side dish for my family parties cause they love anything with bacon!
This is a fantastic potato salad, definitely the one I'll be making for any barbecues or picnics this summer!
This is a delicious summer salad. Perfect for picnics since it's not mayonnaise based.
Sisley White says
Yes please! I love this recipe for baby potatoes with bacon. They work so well together as a side dish but I've also had them for lunch on its own.