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Creamy Old Bay Potato Salad Recipe with Crispy Bacon and Pickled Onion

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A creamy and flavorful potato salad featuring Yukon Gold potatoes, Old Bay seasoning, crispy bacon, and tangy pickled onions. Perfect for BBQs and potlucks, this salad balances creamy, smoky, and bright flavors.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 1 teaspoon kosher salt (for boiling potatoes)
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 small red onion, thinly sliced and pickled
  • 2 tablespoons fresh parsley, chopped
  • Optional: 2 celery stalks, finely diced
  • Optional: 2 hard-boiled eggs, chopped
  • For quick pickled onions: 1/2 cup apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt

Instructions

  1. Place cut Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to medium and simmer until tender but still firm, about 12-15 minutes. Test by piercing a potato chunk with a fork.
  2. While potatoes boil, heat a skillet over medium heat. Add bacon slices and cook until crispy, turning occasionally (about 8-10 minutes). Transfer to paper towels to drain excess fat, then chop into bite-sized pieces. Save a tablespoon of bacon fat if desired.
  3. Prepare quick pickled onions by combining 1/2 cup apple cider vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt in a jar. Add thinly sliced red onion, shake, and let sit for at least 30 minutes.
  4. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, Old Bay seasoning, black pepper, and sugar. Stir in reserved bacon fat if using. Taste and adjust seasoning.
  5. Drain potatoes in a colander and let cool for 10 minutes. They should still be warm when tossed with dressing.
  6. In a large bowl, gently fold warm potatoes with dressing until well coated. Add chopped celery and hard-boiled eggs if using. Taste and adjust seasoning if needed.
  7. Sprinkle crispy bacon pieces and pickled onions over the salad. Garnish with fresh parsley. Cover and refrigerate for at least one hour before serving.
  8. Before serving, gently stir the salad. If dry, add a spoonful of mayonnaise or a splash of vinegar. Serve slightly chilled or at cool room temperature.

Notes

Do not overcook potatoes to avoid mushiness. Toss potatoes while warm to absorb dressing better. Make pickled onions ahead for best flavor. Save some bacon fat to add smoky depth to dressing. Salad tastes best after chilling at least one hour. Adjust Old Bay seasoning gradually to avoid overpowering flavor.

Nutrition

Keywords: potato salad, Old Bay seasoning, creamy potato salad, bacon potato salad, pickled onions, summer BBQ, picnic side dish

Find it online: https://freshforkful.com/creamy-old-bay-potato-salad-recipe-with-crispy-bacon-and-pickled-onion-easy-guide/