Appetizers, Sides

Delicious and Easy Bacon Chive Potato Salad Recipe

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Last updated on November 1st, 2023 at 05:10 pm

I’ve always been a little wary of potato salads. First off, throw the word salad into something and I already have my guard up. But I think it mostly comes down to not knowing what exactly is in it. Then I had a delicious warm side potato salad at The Ranch at Las Colinas.

Theirs was a warm potato salad with whole grain mustard that I just found divine. Unfortunately, it appears to no longer be on the menu. So clearly, I had to make my own version.

Beautifully plated side dish - bacon chive potato salad served in a bowl

This scrumptious potato salad is made with baby red potatoes, smoky bacon, chives, and a tasty, tangy dressing. It’s perfect for a summer BBQ, or as a side dish for any occasion.

Prepare to embark on a flavor-packed journey that marries the classic comfort of potato salad with the savory indulgence of crispy bacon and the vibrant freshness of chives. This delicious bacon chive potato salad recipe combines simple ingredients to create a dish that’s both satisfying and irresistible.

The best part? It’s incredibly easy to make, making it an ideal addition to your kitchen. So, let’s get cooking.

What Ingredients Are in Potato Salad?

As with all recipes, it all starts with the right ingredients. So, what do we need for this potato salad?

Creating the perfect potato salad is an art that involves the careful selection of ingredients, each contributing to the medley of flavors and textures. In our bacon chive potato salad recipe, the following key components join forces to craft a tantalizing dish:

Fresh ingredients for potato salad - shallot, garlic, herbs, lemon, chives, bacon, mayo, sour cream, olive oil, vinegar, mustard, pepper, salt
  • Baby Red Potatoes: These tender gems provide a creamy yet firm texture, an ideal base for the salad. Other potato types can be used, but these tend to work best here.
  • Shallot and Garlic: Shallots lend a gentle onion-like sweetness, while garlic adds a savory depth that elevates the overall profile.
  • Fresh Herbs: Aromatic chives, parsley, thyme, and dill infuse the salad with fresh herbaceous flavors.
  • Lemon Juice and White Wine Vinegar: Zesty lemon juice adds brightness, and vinegar adds its signature tang.
  • Crispy Bacon: It’s bacon. Delicious bacon. Crumbled bacon introduces smoky, savory richness.
  • Creamy Dressing: A velvety combination of mayo, sour cream, and olive oil forms a luscious base.
  • Whole Grain Mustard: Packed with flavor and texture from the whole grains.
  • Seasonings: Black pepper and salt enhance the overall taste, ensuring a well-balanced flavor profile.

All of these ingredients combine to make a wonderfully creamy and flavorful potato salad that is sure to be a hit at any gathering. Each element has a role to play, resulting in a potato salad that’s more than just the sum of its parts.

Prep and Boil the Potatoes

To begin creating this delicious dish, we need some cooked potatoes.

Start by giving the small red potatoes a thorough wash, ensuring they are free from dirt and debris. A gentle scrub with a vegetable brush can help remove anything stubborn clinging to the skin.

Preparing small red potatoes - washing and chopping for potato salad

Next, chop the small red potatoes into bite-sized pieces. If you have baby red potatoes you can usually just quarter them to get a decent size, otherwise, just chop the potato into 1/2 to 1-inch pieces. Consistency in size helps with even cooking.

Now it’s time to get them boiling! Place a large pot of water over high heat to get the water to a boil. Add in 2 tablespoons of salt to help season the potatoes as they boil.

When the water begins to boil, reduce the heat to medium-high and carefully place the prepared potatoes into the pot. let the potatoes boil for about 10 to 15 minutes. The goal is fork-tenderness, where a fork can effortlessly pierce through the potato without much resistance.

Boiled baby red potatoes, ready for the recipe

With the potatoes cooked to perfection, transfer them to a colander to drain. Remember that overcooking the potatoes can lead to a loss of texture, so keep a watchful eye and aim for that ideal balance between tenderness and firmness.

Prep the Dressing

While the water heats up and the potatoes are boiling, it is time to prep the dressing. We need the dressing ready to go because it will go on the potatoes when they are still hot from the water. This is a warm potato salad recipe.

Get out a large mixing bowl in which we can mix together the whole potato salad.

Start chopping and mincing all of the fresh ingredients – shallot, chives, garlic, parsley, thyme, and dill. Cut and juice the lemon.

Mixing creamy dressing - combining all of the ingredients except the potatoes

Now we’ll add all of our ingredients into the large mixing bowl (except for the potatoes… since they’re still cooking). Add in everything we just cut along with the mayo, sour cream, olive oil, vinegar, mustard, bacon, pepper, and remaining salt.

Stir everything together until well combined. Make sure to scrape the bottom and to ensure there are no pockets of unmixed ingredients. Hopefully, you’ll have this ready to go before the potatoes have finished cooking so that everything can come together quickly once the potatoes are drained.

Mix Together the Potato Salad

With the perfectly boiled baby red potatoes and the creamy dressing ready, it’s time for the final step. Mixing everything together is a straightforward yet crucial step.

I highly recommend doing it while the potatoes are still hot. If you’re really not into that, then you can wait for the potatoes to cool off and you can also chill the salad before serving it. I just happen to think that it is great served warm. Possibly because that’s how the one from the restaurant this was based on was served.

Prepping to toss ingredients together  - combining potatoes with the dressing

Using a large spoon or spatula, gently mix the together the potatoes and the dressing. The goal is to evenly distribute the potatoes in the dressing without overmixing and breaking the potatoes. The result should be a salad that’s beautifully coated and inviting.

Taste a small portion of the salad and adjust the seasoning if needed. You can add a pinch more salt, pepper, or even a squeeze of lemon juice to enhance the flavors according to your preference. And you can get fancy with it and top it with some more crumbled bacon and chives

What to Serve with Potato Salad

Now that you know how to make the perfect potato salad, let’s talk about what to serve with it. Whether you’re enjoying a picnic at the beach or a backyard barbecue, there’s a variety of dishes you can pair with your potato salad to create a truly memorable meal.

When it comes to pairing other sides with our bacon chive potato salad, you have a world of options to choose from. Consider these delectable choices:

Serving bacon chive potato salad with grilled chicken

Pairing the bacon chive potato salad with the right main entree can create a balanced and satisfying meal. It pairs will with most grilled items. Here are some main course options that harmonize wonderfully with the flavors of the potato salad:

So don’t be afraid to get creative with your potato salad side dishes! Whether you’re looking for something light and refreshing or something a little more indulgent, there’s something for everyone.

These thoughtful pairing options ensure that your meal is well-rounded, satisfying, and a delight for the senses. Experiment with different combinations to create a memorable dining experience for you and your guests.

How did yours turn out?

I’d love to hear when you try out this bacon chive potato salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Delicious and Easy Bacon Chive Potato Salad

Recipe by Marc PetersonCourse: Sides, AppetizersDifficulty: Easy


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Creamy potatoes, crispy bacon, aromatic herbs, and a luscious dressing create a medley of flavors and textures that’s perfect as a side dish. Indulge in this easy-to-make culinary delight that’s bound to impress.


  • 2 1/2 pounds baby red potatoes

  • 2 tablespoons plus 1 teaspoon kosher salt, divided

  • 1 shallot

  • 2 tablespoons chopped fresh chives

  • 4 cloves garlic

  • 2 tablespoons parsley

  • 1 tablespoon thyme

  • 1 tablespoon dill

  • 1 1/2 tablespoons fresh lemon juice

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 1/3 cup olive oil

  • 2 tablespoons white wine vinegar

  • 3 tablespoons whole-grain mustard

  • 4 strips cooked bacon, crumbled

  • 1/2 teaspoon freshly cracked black pepper


  • Scrub and rinse the potatoes, then cut them into about 1/2 to 1-inch pieces – even sizes will give a more even cook
  • Place a large pot of water over high heat and bring it to a boil, adding in 2 tablespoons of salt
  • Once the water is boiling, carefully add in the potatoes, turn the heat down to medium-high, then boil for 10 to 15 minutes
  • While the potatoes are boiling, chop the shallot and chives, mince the garlic, parsley, thyme, and dill, and cut and juice the lemon
  • In a large mixing bowl, mix together the dressing by combining everything except the potatoes (since they’re still cooking) – don’t forget the remaining teaspoon of salt
  • When the potatoes are fork-tender, drain them in a colander and give them a shake to remove excess water
  • Add the hot potatoes in with the mixed dressing and gently stir to evenly coat the potatoes


  • Other potato varieties and sizes can be used if you don’t have baby red potatoes on hand, just be sure to cut them into bite-sized pieces

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