Best 9 Country Bacon Potato Salad Recipes

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**Country Bacon Potato Salad: A Classic Dish with Modern Recipes**

Potato salad has long been a staple of summer gatherings and potlucks. The creamy, tangy, and savory dish is a delicious and versatile side that pairs well with everything from grilled meats to fried chicken. The classic version of potato salad is made with boiled potatoes, mayonnaise, celery, and onion. However, there are many variations on this classic dish, each with its own unique flavor and ingredients.

This article will introduce you to three different recipes for country bacon potato salad. The first recipe is a classic potato salad made with mayonnaise, celery, and onion. The second recipe is a bacon-ranch potato salad that adds crispy bacon, ranch dressing, and shredded cheddar cheese. The third recipe is a loaded baked potato salad that includes sour cream, bacon, cheese, and chives. No matter which recipe you choose, you're sure to enjoy this classic dish with a modern twist.

Let's cook with our recipes!

COUNTRY POTATO SALAD



Country Potato Salad image

I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 20 servings.

Number Of Ingredients 18

5 pounds potatoes, cooked, peeled and diced
2 hard-boiled large eggs, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped green or sweet red pepper
1/4 cup minced fresh parsley
1 small garlic clove, minced
6 slices bacon, cooked and crumbled
1 teaspoon celery seed
1 teaspoon dill weed
1 teaspoon salt
1/2 teaspoon ground pepper
DRESSING:
3/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon horseradish
1 teaspoon Dijon mustard
Pinch oregano
Pinch chives

Steps:

  • In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.

Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

POTATO SALAD WITH BACON



Potato Salad with Bacon image

My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 12

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 216 calories, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

POTATO AND BACON SALAD



Potato and Bacon Salad image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 8

Number Of Ingredients 8

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
  • Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  • Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  • Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g

COUNTRY BACON POTATO SALAD



Country Bacon Potato Salad image

This country-style potato salad is made with hard-cooked eggs and crumbled bits of crisp-cooked bacon and then tossed with a creamy, tangy dressing.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 8 servings

Number Of Ingredients 8

1/2 cup MIRACLE WHIP Dressing
1/2 tsp. paprika
1-1/2 lb. red potatoes (about 5), cooked, chopped
1 small green pepper, chopped
1 small onion, chopped
2 hard-cooked eggs, chopped
6 slices OSCAR MAYER Bacon, cooked, crumbled
1/4 cup chopped fresh parsley

Steps:

  • Mix dressing and paprika until blended.
  • Combine remaining ingredients in large bowl.
  • Add dressing mixture; mix lightly.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

COUNTRY-STYLE BACON & POTATO SALAD



Country-Style Bacon & Potato Salad image

Crispy crumbled bacon and chopped green peppers and onions give this creamy country-style potato salad its crowd-pleasing flavor.

Provided by My Food and Family

Categories     Home

Time 4h25m

Yield 8 servings

Number Of Ingredients 6

1-1/2 lb. red potatoes (about 5), cubed
1/2 cup chopped green peppers
1/2 cup chopped onions
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup MIRACLE WHIP Dressing
1/4 tsp. black pepper

Steps:

  • Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
  • Place potatoes in large bowl. Add onions and green peppers; mix lightly. Add dressing and black pepper; toss to evenly coat.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

BACON-AND-EGG POTATO SALAD



Bacon-and-Egg Potato Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small red-skinned potatoes, quartered
1 pound bacon, chopped
2 large eggs
2 tablespoons red wine vinegar
3/4 cup mayonnaise
3 tablespoons whole-grain mustard
6 scallions, finely chopped
1 medium red onion, diced
1 tablespoon sugar
Kosher salt and freshly ground pepper

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
  • Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
  • Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

COUNTRY BACON POTATO SALAD



Country Bacon Potato Salad image

Yummy alternative to traditional potato salad. Quick and easy to make for something that tastes so good.

Provided by Shena

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups quartered cooked new potatoes (about 1 1/3 lbs.)
6 slices bacon, crisply cooked,crumbled
1/2 cup chopped green pepper
1/2 cup chopped onion
2 hard-boiled eggs, chopped
3/4 cup Miracle Whip (or more depending on how "wet" you like your salad)
1 tablespoon lemon juice
salt and pepper

Steps:

  • Mix potatoes, bacon, green pepper, onion, eggs in a large bowl.
  • Add dressing and lemon juice; mix lightly.
  • Season to taste with salt and pepper.
  • Regrigerate.

OLD-COUNTRY BACON AND POTATO SALAD



Old-Country Bacon and Potato Salad image

Make and share this Old-Country Bacon and Potato Salad recipe from Food.com.

Provided by Alisa Lea

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium potatoes or 1 1/4 lbs tiny new potatoes
2 slices bacon
4 large green onions, finely sliced
1 tablespoon flour
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1/4 cup tarragon vinegar or 1/4 cup red wine vinegar
2 tablespoons parsley, minced

Steps:

  • In a large saucepan, cover the potatoes with water. Bring to a boil, then cover and simmer 20-25 minutes, until almost tender. Cool slightly. Peel, if you like, then slice. Leave tiny new potatoes unpeeled and whole.
  • In a 10 inch skillet, cook bacon until crisp. Drain, crumble and set aside, reserving bacon drippings.
  • Add green onions to the reserved drippings and cook until tender but not brown. Stir in the flour, sugar, celery seeds, salt and pepper and cook one minute. Add the water and vinegar and cook, stirring constantly, until mixture thickens.
  • Carefully stir in potatoes and bacon. Cook for 2-3 minutes until heated through. Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 245.2, Fat 5.5, SaturatedFat 1.8, Cholesterol 7.7, Sodium 258.7, Carbohydrate 44.1, Fiber 5.5, Sugar 5.4, Protein 6.4

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

Tips:

  • For the best flavor, use high-quality bacon. Look for bacon that is thick-cut and has a good amount of marbling.
  • To make sure the potatoes are cooked through, pierce them with a fork before boiling. They should be tender when pierced.
  • If you don't have time to boil the potatoes, you can also use leftover mashed potatoes.
  • To make the salad ahead of time, cook the potatoes and bacon and let them cool completely. Then, assemble the salad and refrigerate it for up to 24 hours before serving.
  • Garnish the salad with chopped fresh parsley or chives before serving.

Conclusion:

Country bacon potato salad is a classic side dish that is perfect for any occasion. It is easy to make and can be tailored to your liking. Whether you like your salad creamy or tangy, with or without vegetables, this recipe has you covered. So next time you are looking for a delicious and satisfying side dish, give country bacon potato salad a try. You won't be disappointed!

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