Creamy Potato Salad with Crispy Bacon

Creamy Potato Salad with Crispy Bacon


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How can you add a delightful crunch to a salad of roasted red potatoes coated in a homemade dressing? By stirring crumbled slices of bacon into the dish.

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Time needed

30 min preparation + 20-25 min cooking

Serving Size / Yield

6-8 servings


  • 3 lb. Small Red Potatoes
  • 3 Tbs. Extra Virgin Olive Oil
  • 1 tsp. Kosher Salt
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Ground Black Pepper
  • 1 1/2 C. Greek Yogurt
  • 1 Tbs. Dijon Mustard
  • 2 Tbs. Dill Pickle Relish
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Thyme
  • 1 tsp. Granulated Sugar
  • 1/4 tsp. Ground Paprika
  • 5 slices Bacon
  • 1 1/2 Tbs. Fresh Parsley, chopped
  • 1 Small Red Onion, chopped

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Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large mixing bowl, combine the potatoes, olive oil, kosher salt, garlic powder, and pepper, and stir to coat. Spread potatoes out in a single layer on the prepared baking sheet. Roast in oven for 20-25 minutes or until fork-tender. Refrigerate for 5 minutes. Cut potatoes into bite-sized cubes and return them to the mixing bowl. In a medium bowl, stir together the Greek yogurt, Dijon mustard, relish, oregano, thyme, sugar, and paprika until well-combined. Place the bacon slices on a microwaveable plate and warm for 1-2 minutes until crisp. Crumble bacon over potatoes. Add parsley and onion to potato mixture, and stir to combine. Pour Greek yogurt dressing over potatoes and stir to coat. Cover and refrigerate for at least 30 minutes before serving.

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