Potato Salad with Old Bay and Bacon

Want to know how to take your potato salad up a notch? Make Potato Salad with Old Bay and Bacon. Yum-O! If you would rather eat a good, classic potato salad, make The Best Classic Potato Salad instead.

I’m not a huge potato salad fan, but even I found myself wanting seconds and thirds of this salad.

“Maria, if you don’t like potato salad, why did you make this?”

Well, a good friend of mine had a party this weekend and asked me to make a salad. It was a high school graduation party for her daughter whom I adore! Since the party was for her daughter, I wanted to make something that she would really like. When I asked her what her favorite salad was, she said, “Potato Salad with Old Bay and Bacon……” Inside I was thinking, “Ewww. Really?”

More Delicious Salads

Old Bay and Potato Salad are two of my least favorite things. Let me rephrase that. Old Bay and Potato Salad WERE two of my least favorite things until I tasted them together with bacon mixed in. 🙂

I am so glad Kendal requested this kind of salad. It was a hit, and the bowl was practically licked clean. I will never make potato salad any other way.

how to make potato salad with old bay and bacon

Put cut-up potatoes in a large pot. Cover with water (waterline should be an inch above the potatoes).
Add 2 tsp Old Bay Seasoning and 2 tsp salt. Bring to a boil, turn down slightly, and continue to boil potatoes for 15-20 minutes or until fork-tender.
Next, drain potatoes and allow them to cool. When cooled, dice potatoes and place them in a large mixing bowl.
Add chopped eggs, sliced celery, diced onion, sliced pickles, bacon bits, and dried parsley flakes.
In a small mixing bowl, make the sauce by combining mayonnaise, pickle juice, dried onion flakes, 1 1/2 tsp Old Bay Seasoning, sugar, and mustard. Whisk together and pour over the potatoes in the large mixing bowl.
Stir well until everything is completely mixed. Take a bite. Add salt to taste if needed.
Cover and refrigerate overnight.
When ready to serve, slice the two hard-boiled eggs you reserved and arrange them on top.
Sprinkle with more parsley, bacon bits, and Old Bay.
Serve and Enjoy!

Tips for making Potato Salad with Old Bay and Bacon

Boiling the potatoes in salty Old Bay water is a must. It really adds an extra layer of flavor to the salad.
Yukon Gold Potatoes or red potatoes would work in this recipe.
Make sure not to overcook the potatoes. If they are overcooked, the potato salad will turn out mushy.
Use an egg slicer to slice and cut the eggs. To chop up the egg, put the egg in the egg slicer, slice it, turn it the other way, and slice again.
Make the salad the day before and place it in the refrigerator overnight to help incorporate all the flavors.

Potato Salad with Old Bay and Bacon

Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

Old Bay Seasoning and Bacon Bits give this traditional potato salad recipe a twist that will keep you coming back for more.

Author: Maria

Recipe type: Side Dish

Cuisine: American

Serves: 16

Ingredients

5 lbs russet potatoes, peeled and quartered
4 tsp Old Bay Seasoning
2 tsp salt
10 hard-boiled eggs (chop 8 to mix in the salad, 2 sliced to put on top when ready to serve)
3 stalks celery, sliced
¾ cup sliced baby dill pickles
⅓-1/2 cup real bacon bits
¼ cup red onion, finely diced
2-3 tbsp dry parsley
Sauce Ingredients
1 cup mayonnaise
⅓-1/2 cup pickle juice
1 tbsp dried onion flakes
1½ tsp of Old Bay Seasoning
2 tsp sugar
1 tsp mustard
salt to taste

Instructions

Put cut-up potatoes in a large pot. Cover with water (waterline should be an inch above the potatoes).
Add 2 tsp Old Bay seasoning and 2 tsp salt. Bring to a boil, turn down slightly, and continue to boil potatoes for 15-20 minutes or until fork-tender.
Next, drain potatoes and allow them to cool. When cooled, dice potatoes and place them in a large mixing bowl.
Add chopped eggs, sliced celery, diced onion, sliced pickles, bacon bits, and dried parsley flakes.
In a small mixing bowl, make the sauce by combining mayonnaise, pickle juice, dried onion flakes, 1½ tsp Old Bay Seasoning, sugar, and mustard. Whisk together and pour over the potatoes in the large mixing bowl.
Stir well until everything is completely mixed. Take a bite. Add salt to taste if needed.
Cover and refrigerate overnight.
When ready to serve, slice the two hard-boiled eggs you reserved and arrange them on top. Sprinkle with more parsley, bacon bits, and Old Bay.
Serve and Enjoy!