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This satisfying bacon potato salad with a sweet and tangy mustard dressing borrows the best from a combination of a few favorite potato salad recipes. It's become my go-to side dish for summer gatherings and backyard barbecues thanks to its perfect balance of flavors.
This recipe came to life during a family reunion when I needed something that would please picky eaters while still offering something special. The combination of crispy bacon and sweet mustard dressing was such a hit that relatives now request it for every gathering.
Ingredients
- Red potatoes: Leave skins on for extra texture and nutrition while holding their shape beautifully after cooking
- Jarred salad dressing: Creates a creamy base without being too heavy, choose a quality brand for best results
- Yellow mustard: Provides classic tangy flavor and bright color
- Apple cider vinegar: Adds necessary acidity to balance the sweetness
- White sugar: Mellows the tang and creates that irresistible sweet mustard flavor
- Red pepper: Brings color and a fresh crunch to contrast the soft potatoes
- Red onion: Adds a sharp bite, use fresh for best flavor
- Capers: Contribute little bursts of briny flavor that wake up your taste buds
- Cilantro or parsley: Adds freshness and color, choose based on your preference
- Crispy bacon: Delivers smoky richness and makes this salad truly special
- Black pepper: Enhances all other flavors, choose freshly ground for maximum impact
- Salt: Balances everything, just a pinch is needed due to the bacon and capers
Step-by-Step Instructions
- Simmer the Potatoes:
- Cut red potatoes into large dice pieces, keeping the nutritious skins on. Place in a large pot with generously salted water. Bring to a boil then reduce to a simmer. Cook gently until just fork tender, about 15 minutes. The key is not overcooking them otherwise your salad will become mushy rather than having distinct potato pieces.
- Cool the Potatoes Quickly:
- Drain the hot potatoes thoroughly and spread them in a single layer on a cookie sheet. This allows steam to escape and stops the cooking process immediately. Place the sheet in the refrigerator for about 30 minutes until completely cold. This cooling step is crucial as it helps potatoes maintain their structure when you mix the salad.
- Prepare the Dressing:
- While potatoes are cooling, combine jarred salad dressing, yellow mustard, apple cider vinegar, and sugar in a large bowl. Whisk until smooth and the sugar is fully dissolved. Add the diced red pepper, minced red onion, capers, chopped cilantro or parsley, crispy bacon pieces, black pepper, and a small pinch of salt. Stir thoroughly to combine all ingredients ensuring the flavors are well distributed.
- Combine and Chill:
- Add the completely cooled potatoes to the dressing mixture. Using a gentle folding motion, toss everything together until the potatoes are evenly coated with the dressing and the add-ins are well distributed. Transfer to an airtight container and refrigerate for at least one hour before serving, allowing flavors to meld together.
You Must Know
Higher in protein than traditional potato salad thanks to the bacon
The secret to this salad's success is definitely the capers. I discovered their magic when I accidentally added them instead of pickles one day and the briny little bursts completely transformed the dish. My husband, who claims to dislike capers, loves this potato salad and never realized they were in there until I told him.
Make It Your Own
This flexible recipe welcomes customization based on your preferences. For a spicier version, add a teaspoon of hot sauce or substitute spicy brown mustard for half of the yellow mustard. If you prefer a lighter dressing, reduce the jarred dressing to 1/3 cup and increase the vinegar by a tablespoon. For a more pronounced herb flavor, double the cilantro or parsley, or try adding fresh dill. The basic formula stays delicious with any of these variations.
Perfect Pairing Suggestions
This hearty potato salad pairs wonderfully with grilled meats, especially burgers, hot dogs, and barbecued chicken. The sweet mustard dressing complements smoky flavors beautifully. For a complete summer meal, serve alongside grilled corn on the cob and a simple green salad. It also makes an excellent addition to potluck gatherings since it travels well and tastes great at room temperature.
Storage Tips
This potato salad keeps beautifully in the refrigerator for up to four days in an airtight container. The flavors actually improve after the first day as they have time to develop and meld together. If making ahead for a party, consider reserving a small portion of the bacon to sprinkle on top just before serving for maximum visual appeal and crunch. Do not freeze this salad as the texture of the potatoes and dressing will deteriorate significantly upon thawing.
Pro Tips
- Cook the bacon until extra crispy to maintain some texture after mixing with the dressing
- Always cool potatoes completely before adding dressing to prevent a gummy texture
- Taste before serving and adjust seasoning as needed, especially if made in advance
Frequently Asked Questions
- Can I use a different type of potato?
Yes, you can substitute red potatoes with Yukon Gold or fingerling potatoes, as they hold their shape well and have a creamy texture.
- Can I make this salad ahead of time?
Absolutely! Prepare the salad and refrigerate it in an airtight container for up to 24 hours before serving. This allows flavors to meld together.
- What can I use instead of bacon?
If you prefer a vegetarian option, consider using roasted mushrooms or smoked tempeh for a similar savory, smoky flavor.
- How do I prevent the potatoes from getting mushy?
Simmer the potatoes gently until just fork-tender and cool them quickly on a baking sheet. Avoid overcooking as it can make them fall apart when mixed.
- Can I adjust the sweetness of the dressing?
Yes, you can reduce or increase the sugar to suit your taste. You can also use honey or maple syrup as a natural sweetener.
