Potato Salad with Bacon
Published: Friday, May 22, 2026
2½ lbs. small red potatoes, cut into 1" pieces
3 tsp. salt
1 lb. bacon strips, finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
2 c. mayonnaise
2 Tbsp. Dijon or yellow mustard
¾ tsp. dill weed
½ tsp. celery salt
¼ tsp. celery seed
Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 Tbsp. bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes.
Reserve ¼ cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes. In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon. —12 servings.
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