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A white plate topped with chopped potatoes, egg, bacon and spring onions.

Creamy Bacon, Egg & Potato Salad

A classic creamy bacon, egg & potato salad recipe that is so simple to make and is the ultimate summer BBQ food. Made with just a few basic ingredients - this salad is absolutely delicious!
5 from 1 vote
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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 serves
Calories: 229kcal


  • stove


For the salad

  • 1 tbs olive oil
  • 200 g bacon rashers chopped
  • 1 kg potatoes chopped into 3cm cubes
  • 4 eggs
  • ½ cup spring onion chopped

For the dressing

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tsp dijon mustard
  • salt and pepper


  • Heat the olive oil in a frying pan over high heat. Cook the bacon until crispy, remove from the pan and place onto paper towel. Set aside.
  • Fill a large pot with water and bring to the boil over high heat. Add the potatoes. Once the water starts to boil again, cook the potatoes for a further 5 minutes. Drain and set aside to cool completely.
  • Place the eggs into a saucepan and cover with cold water. Bring to the boil. Turn the heat off and cover with a lid. Leave for 12 minutes. Drain the water, allow to cool slightly and then peel the eggs. Chop into small pieces.
  • To make the dressing, whisk the sour cream, mayonnaise, dijon mustard, salt and pepper in a bowl.
  • To assemble the salad, place the potatoes into a large bowl. Add the chopped eggs, bacon and spring onion.
  • Pour over the dressing and carefully mix to combine.


Ingredients Info:
  • potatoes – I recommend using a potato that stays firm and keeps it’s shape when cooked. The best potato varieties for potato salad are: desiree, red pontiac, sebago, red potatoes, yokon gold, round white potatoes, long white potatoes or russet.
  • bacon – choose streaky bacon (long strips of bacon with fat through it) as it has the best flavour and turns super crispy when cooked.
More Recipe Tips:
Don’t overcook the potatoes - To avoid a mushy salad, only boil the potatoes for 5 minutes.
Bring the water to the boil before adding the potatoes - Adding the potatoes to boiling water (rather than cold water) ensures that they cook evenly.
Cool the potatoes completely - Drain the potatoes and allow them to cool completely before adding the dressing. If you use the potatoes while they’re still warm, they will soak up the dressing, making the salad mushy.
If you allow your potatoes to cool completely, the dressing will coat the salad perfectly, giving it the best possible taste and texture.
Make the salad a day ahead - If time allows, this salad is great made the day before serving. This allows the flavours to develop overnight.


Calories: 229kcal | Carbohydrates: 1g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 268mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg