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Potato Salad with Bacon

This Potato Salad with Bacon is my kind of potato salad. Bacon, gorgonzola, and dill give the average potato salad an extra boost of flavor!
Prep Time25 mins
Cook Time0 mins
Refrigeration3 hrs
Total Time3 hrs 25 mins
Course: Salad
Cuisine: American
Keyword: potato salad, Potatoes, Salad
Servings: 8
Calories: 253kcal
Author: Emily Walker


  • Scrub potatoes, but leave the skins on. Slice the potatoes in half lengthwise (from end to end).
  • Cut the halves again lengthwise so you have 4 long quarters. Then slice those the opposite direction into lots of 1/4 inch slices. It should give you thin triangle slices of potato.
  • Boil the potato slices until cooked but not soft or mushy. Keep testing it with a fork. Hard boil the eggs and cook and crumble the bacon.
  • Mix together the sauce ingredients then gently fold in the potatoes, eggs, and bacon.
  • Refrigerate for at least 3 hours before serving. The longer you wait, the better the flavor will be!


Calories: 253kcal | Carbohydrates: 1g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 350mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg