The Only Potato Salad Recipe You'll Ever Need (with Bacon!)

Hey there, Potato Salad! Usually I don’t notice you next to those other, sexier dishes, but today you seem… different. Is that a whiff of savory bacon I smell? A hint of sweetness from summer corn? A spicy, mustard-y note? There’s just something about you that just makes me want to eat you up. Get up onto my plate, will ya?

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Clinton's Potato Salad


  • 1 pound small red-skinned new potatoes, quartered
  • Salt
  • 2 tablespoons Dijon mustard
  • 1⁄3 cup mayonnaise
  • 1⁄4 cup cooked crumbled bacon
  • 1⁄4 cup thinly sliced scallions
  • 1 cup corn, fresh or frozen and thawed
  • 3 hard-boiled eggs, peeled and chopped
  • Pepper

MORE: 3 Easy Appetizers That Are Made With Bacon


1. Place the potatoes in a large pot, cover with water, and add salt. Bring the water to a boil, then lower the heat to medium-low and simmer for 10 to 15 minutes, until the potatoes are just tender when pierced with a fork. Drain and let cool.

2. In a large serving bowl, combine all other ingredients, add the potatoes, mix thoroughly, and adjust seasonings. Can be served hot or cold.

Bacon Potato Salad

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