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Potato Salad with Bacon and Egg in a white bowl.
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5 from 10 votes

Potato Salad with Bacon and Egg

This is not just another boring potato salad, but the best potato salad loaded with bacon, eggs, green onion, and delicious creamy dressing, made with mayo and sour cream! A touch of Dijon mustard and white wine vinegar gives a perfect sharpness to the whole dish. This easy recipe will be a hit for any barbecue or picnic season. Make sure to make a double batch as it disappears quickly!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dinner, Salad, Side Dish
Cuisine: American
Servings: 8 people
Calories: 270kcal


  • 2 pounds red potatoes diced
  • 4 eggs diced
  • ¼ cup bacon (4-5 slices) chopped
  • 1 cup green onion chopped
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon milk (to loosen the dressing)
  • salt, pepper to taste


  • How to cook Potatoes.
    Thoroughly wash the potatoes and dice them into bite size pieces. Put them in the pot, cover with water and cook until tender. The cooking time will depend on the size of your potato chunks. To check if potatoes are cooked, simply pierce them with fork. They should be soft. When done, drain the water and set the potatoes aside to cool off.
  • How to cook Eggs.
    I have a great recipe on how to cook hard boiled eggs in Instant Pot. I think it’s the easiest way to make perfect eggs every single time. If you don’t have a Pressure Cooker or want to make them on the stove top,just bring water to boil in a small pot or a sauce pan, transfer the eggs to the pot and cook for 8 minutes. When done, put the eggs in an ice bath to cool off. Then peel and dice them in a bit size pieces.
  • How to bake Bacon.
    Preheat the oven to 400°F. Place the bacon slices on a baking sheet with a wire rack. Bake for approximately 18 minutes, flipping the bacon half way through. When done, transfer the meat to sheet of paper towel to absorb the excess fat. Then chop the bacon.
  • Make the dressing.
    While the main ingredients are cooking, let’s make the dressing.
    Simply put ½ cup mayo, ½ cup sour cream, 1 tsp white wine vinegar, 1 tsp Dijon mustard, and 1 tbsp milk in a bowl and whisk until combined. You can put it in the fridge until ready to use.
  • Mix everything.
    When potatoes, eggs, and bacon are cooked and chopped, put them in a large bowl. Chop green onion and add it to the rest of the ingredients. Season with salt and black pepper and mix. Add the dressing and mix again until well combined.
  • Refrigerate until ready to serve.


  1. It’s better to refrigerate the salad at least for a couple of hours or even overnight. This way all the ingredients will absorb the dressing which enhances the flavor.
  2. When you make the salad dressing, always taste it before adding to the salad. Since we all have different tastes, you might want to adjust the ingredients.
  3. If you like a classic salad, feel free to add some celery, red onion, or pickles. Though, trust me, this salad doesn’t need it!
  4. I like to use red potatoes because of the color. They make this dish look more festive. Feel free to use any potatoes you have on hand: Yukon Gold or Russet. If you don’t like the skin, just peel it before cooking.
  5. Properly stored, this salad will stay fresh for 3-4 days in the refrigerator. I like to keep it in an air tight container.


Calories: 270kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 211mg | Potassium: 616mg | Fiber: 2g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 1mg