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Creamy Bacon Potato Salad
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5 from 3 votes

Creamy Bacon Potato Salad

Incredibly flavorful, this Potato Salad has just enough zip to make it deliciously different! The perfect side dish for your BBQ or picnic!
Prep Time15 minutes
Cook Time0 minutes
Passive Time2 hours
Total Time2 hours 15 minutes
Servings: 6
Author: Francine Lizotte
Course: Salads & Dressings, Vegetables & Sides
Cuisine: Fusion, German
Keyword 4th of July, Backyard Party, Canada Day, Easy Recipe, Gluten Free, Kids Recipes, Summer Food, Vegetables

Ingredients

  • 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 tips & tricks
  • 1/4 tsp. cayenne pepper, to taste *optional
  • 1/4 tsp. ground Himalayan pink salt
  • 1/4 cup mayonnaise see Recipe
  • 1/4 cup Miracle Whip® (substitute mayonnaise for a Gluten Free recipe)
  • 1 tbsp. (heaping) prepared mustard
  • 1/2 tbsp. creamy horseradish see Recipe
  • 3 large green onions, finely chopped
  • 2 large radishes, washed and finely chopped
  • 4 slices bacon, cooked and crumbled tips & tricks
  • 1 tbsp. fresh chives, finely chopped tips & tricks
  • 1 tbsp. fresh dill, finely chopped

Directions

  • Place cooked potato cubes in a single layer on a baking sheet. Season with freshly ground black pepper, parsley, cayenne pepper, and sea salt.
  • When potatoes are no longer steaming, transfer them to the refrigerator to chill.
  • Meanwhile, in a large bowl add mayo, Miracle Whip®, mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again.
  • Add potatoes and gently stir to coat.
  • Cover and transfer to the refrigerator for at least 2 hours or until ready to serve.