Creamy Bacon Potato Salad

Francine Lizotte


Simple and yet incredibly flavorful, this potato salad has just enough zip to make it deliciously different from others! This famous side dish will even get more popular after you've try this recipe!


☆☆☆☆☆ 0 votes

6-8 servings
15 Min
No-Cook or Other


  • 4 large
    red potatoes, washed, cooked and cut into small pieces
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 1/2 Tbsp
    fresh parsley, chopped
  • ·
    cayenne pepper, to taste (optional)
  • 1/4 tsp
    ground himalayan sea salt
  • 1/4 c
  • 1/4 c
    miracle whip® (substitute mayonnaise for a gluten-free recipe)
  • 1 Tbsp
    (heaping) prepared mustard
  • 1/2 Tbsp
    creamy horseradish
  • 3 large
    green onions, finely chopped
  • 2 large
    radishes, washed and finely chopped
  • 4 large
    slices bacon, cooked and crumbled
  • 1 Tbsp
    fresh chives, finely chopped
  • 1 Tbsp
    fresh dill, finely chopped

How to Make Creamy Bacon Potato Salad


  1. Bring potatoes to a boil; cook for 8 to 15 minutes or until they’re tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill.
  2. Meanwhile, combine in a large bowl mayo, Miracle Whip®, mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again.
  3. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.
  4. To view this recipe on YouTube, click on this link >>>>

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