Potato salad is one of those classic side dishes that shows up at just about every gathering from summer cookouts, family dinners to holiday meals. However, not all potato salads are created equal. Some like it heavy on the mustard while others prefer a more vinegar base. 

This potato salad with bacon and chives is the recipe that we love. It took a lot of small adjustments over the years; more vinegar here, less mustard there, tweaking the texture, until it finally reached the perfect balance.  Now it’s the version we make again and again.

What makes this potato salad special is its creamy texture paired with a bright, slightly tangy dressing that isn’t overpowering.  The mustard adds just enough flavor without dominating the dish, while the vinegar brings a subtle tang that keeps the salad from tasting heavy. 

Then there’s the bacon. A few crispy slices add the perfect savory element, and fresh chives bring a mild onion flavor that brightens everything up.

One thing I have changes over time is replacing chopped onions with onion powder.  Some of our family members have texture sensitivities when it comes to onions, so this simple swap keeps the flavor without the crunch.  It’s a small adjustment, but it makes the salad enjoyable for everyone at the table.

The result is a creamy, balanced potato salad that’s flavorful but not overwhelming, and it pairs beautifully with grilled meats, sandwiches, and cookout favorites.

Why You’ll Love This Potato Salad

There are plenty of potato salad recipes out there, but this one stands out for a few reasons:

Balanced flavor
The mustard is subtle and not overpowering, allowing the creamy dressing and bacon to shine.

Perfect consistency
The dressing coats the potatoes without turning the salad into a heavy, dense mixture.

Family-friendly texture
Using onion powder instead of diced onion keeps the flavor without the crunchy texture some people dislike.

Great for gatherings
This recipe can easily be doubled or tripled for potlucks, cookouts, and family celebrations.

Ingredients

• 3 cups cubed potatoes

• A few slices of bacon, cooked and crumbled

• Fresh chives, chopped

• 1/8 cup vinegar

• 1 tablespoon mustard

• 3 tablespoons sugar

• Salt and pepper to taste

• 1 cup mayonnaise

• 1 hard-boiled egg, chopped

• 1 small onion, finely diced or onion powder to taste

How to Make Potato Salad with Bacon and Chives

1. Cook the Potatoes

Start by washing and cubing your potatoes into bite-sized pieces. You want them small enough to mix easily but large enough to hold their shape.

Place the potatoes in a pot of salted water and bring to a boil. Cook until they are fork-tender but not falling apart, usually about 10–12 minutes.

Drain the potatoes and allow them to cool slightly.

2. Cook the Bacon

While the potatoes are cooking, fry a few slices of bacon until crispy. Transfer them to a paper towel-lined plate and allow them to cool before crumbling.

The bacon adds a salty, smoky flavor that pairs perfectly with the creamy dressing.

3. Make the Dressing

In a medium bowl combine:

• Mayonnaise

• Vinegar

• Mustard

• Sugar

• Salt and pepper

• Onion powder (or diced onion if using)

Whisk until smooth and well combined. The dressing should be creamy with a slight tang from the vinegar.

4. Combine the Salad

In a large bowl gently mix together:

• Cooked potatoes

• Chopped hard-boiled egg

• Crumbled bacon

• Fresh chives

Pour the dressing over the mixture and stir gently until everything is evenly coated.

5. Chill Before Serving

Cover the potato salad and refrigerate for at least 1 hour before serving. This allows the flavors to blend together and gives the dressing time to soak into the potatoes.

Before serving, taste and adjust salt and pepper if needed. Sprinkle additional chives on top for garnish.

Variations

One of the great things about potato salad is how easy it is to customize. Here are a few variations you might enjoy.

Add Celery for Crunch

Sometimes I like to add chopped celery for extra texture. It gives the salad a nice fresh crunch that contrasts well with the creamy dressing.

Extra Bacon

If you’re a bacon lover, simply double the bacon in the recipe for an even smokier flavor.

Dill Potato Salad

Add a tablespoon of fresh dill or a teaspoon of dried dill for a bright herb flavor.

Tangier Version

If you enjoy a little more tang, increase the vinegar slightly or add a splash of pickle juice.

Lighter Dressing

You can replace part of the mayonnaise with plain Greek yogurt or sour cream for a slightly lighter dressing.

Tips for the Best Potato Salad

Don’t overcook the potatoes
Soft potatoes are good, but mushy potatoes will make the salad fall apart.

Season the potatoes early
A little salt added to the cooking water helps flavor the potatoes from the inside.

Let it chill
Potato salad almost always tastes better after sitting in the fridge for a bit.

Taste before serving
Potatoes absorb flavor as they sit, so you may want to add a pinch more salt before serving.

Frequently Asked Questions

What type of potatoes are best for potato salad?

Waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape after boiling. Russet potatoes can also work but tend to break down more.

Can I make potato salad ahead of time?

Yes! In fact, potato salad often tastes better when made a few hours in advance. The flavors have time to blend together in the refrigerator.

You can make it up to 24 hours ahead of serving.

How long does potato salad last in the refrigerator?

Stored in an airtight container, potato salad will last 3–4 days in the refrigerator.

Can I freeze potato salad?

Freezing is not recommended. Mayonnaise tends to separate when thawed, which changes the texture of the salad.

Can I serve this potato salad warm?

It can be served slightly warm, but most people prefer potato salad chilled or at room temperature.

What to Serve with Potato Salad

This creamy potato salad pairs perfectly with classic comfort foods such as:

• Grilled burgers

• Pulled pork sandwiches

• BBQ chicken

• Hot dogs

• Cookout sandwiches

It’s the kind of side dish that works for casual weeknight dinners or large gatherings.

Final Thoughts

After years of tweaking and testing, this Potato Salad with Bacon and Chives has become the version my family always asks for. The balance of creamy dressing, smoky bacon, and fresh chives makes it a side dish that’s simple but full of flavor.

If you’re looking for a potato salad that’s creamy, balanced, and not overly heavy on mustard, this recipe might just become your new favorite.

Looking for another classic cookout side dish? My mac salad recipe is creamy, slightly sweet, and just as perfect for potlucks and summer gatherings.