Pin it
Whenever I put together this mustardy bacon potato salad, it's a total favorite for my family and friends at outdoor get-togethers. It bursts with smoky good flavor and that bright zip from mustard. Crunchy bacon just totally amps it up.
The first time I brought this to a cookout, people finished the whole thing before the hot dogs even made it to the grill. Now I just make sure it's always on our party menu.
Tasty Ingredients
- Salt: brings out everyone’s best flavors, but start small and taste as you go
- Freshly ground black pepper: levels up the savory vibe, always better ground fresh
- Smoked bacon: crispy, salty bacon in every bite, cook it till super crunchy
- Fresh cilantro or parsley: adds a pop of herby freshness, grab just the leaves
- Capers: little savory pops of brine, make sure they're firm
- Red onion: chopped small for sharpness in every scoop
- Red bell pepper: for juicy crunch and color—pick one that's shiny and firm
- White sugar: gives just enough sweetness to mellow out the vinegar
- Apple cider vinegar: keeps things perky and balances flavors, go for the unfiltered kind
- Plain yellow mustard: adds brightness and cuts through the richness of the mix
- Mayonnaise: makes the salad creamy and smooth, best if it’s simple stuff
- Red potatoes: creamy texture, holds up well while cooking
Easy Steps to Make It
- Mix Everything Together:
- Combine the cooled potatoes and dressing, use a big spatula and gently toss so you don't smash the potatoes. Cover and chill in a sealed container until it’s go time.
- Whip Up the Dressing:
- In a large bowl, mix mayo, mustard, vinegar, sugar, bell pepper, onion, herbs, capers, bacon, and both peppers. Stir till it’s all blended. Taste and tweak the seasoning if you want.
- Chill the Potatoes Fast:
- Spread out cooked potatoes on a baking sheet right after draining, then pop the tray in the fridge for about half an hour. This stops them going mushy.
- Cook the Potatoes:
- Start diced potatoes in a pot of cold salted water. Bring it to a boil gently, then simmer until they barely give when poked with a fork. Keep tabs—overcooking leads to a mushy mess.
Pin it
Crispy bacon with sharp mustard is my kind of combo every time. Funny thing—I first threw both in potato salad because I had leftovers. Now, everyone asks for extra bacon.
Storage Advice
Put your potato salad in a tight container in the fridge—it’ll be good for about three days. Don't freeze it, or the texture just goes weird from the mayo and potatoes. If it’s been chilling overnight, always give it a quick toss before serving.
Swap-Outs
Lighten things up with Greek yogurt instead of mayo, or pick Yukon golds for slightly creamier potatoes. No pork? Go with turkey bacon or even smoked tofu. Swap out capers for diced dill pickles for a whole different zing.
Ways to Serve
Perfect next to grilled burgers, sausages, or chicken. Fill lettuce leaves with it for a cool, crisp bite. Or scoop it on top of sourdough for a summer snack you eat open-face.
Pin it
Background and Culture
Dishes like this—where mustard stars—are popular at Midwest summer picnics across the U.S. The capers and herbs make it feel a bit Mediterranean too. Blending mayo and mustard together is what makes it classic American sunshine food.
Frequently Asked Questions
- → Can I substitute the red potatoes?
You can swap in Yukon Gold or other types that hold their shape well. Skip the ones that get mushy like russets.
- → Is it possible to prepare this in advance?
For sure! Letting it chill for several hours (or even overnight) lets everything soak in extra flavor.
- → How can I make this salad vegetarian?
Try plant-based bacon or toasted nuts if you’re skipping pork. You’ll still get plenty of crunch and flavor.
- → What's the best way to prevent sogginess?
Wait for the potatoes to cool off completely before you stir in the dressing. That helps them stay firm and tasty.
- → Which herbs complement this salad best?
Parsley and cilantro brighten it up, but dill or chopped chives are great too if you want to switch it up.