Delicious Candied Bacon and Egg Smashed Potato Salad

Potato salad gets a bad reputation for being boring, but it doesn’t have to be that way. I got tired of the same old mayo-heavy potato salad showing up at every summer cookout, so I decided to give it a serious upgrade. This version has everything I want in a side dish: crispy candied bacon, creamy smashed potatoes, and hard-boiled eggs.

The secret is cooking the potatoes in their skins and smashing them while they’re still warm with bacon fat. No peeling required, which means less work for you. Then you toss everything with a tangy buttermilk dressing that’s got just enough sweetness from honey to balance out the salty bacon.

This isn’t your grandma’s potato salad. It’s got texture, flavor, and those caramelized bits of candied bacon that everyone will fight over. Make it for your next barbecue and watch it disappear before the burgers come off the grill.

What Kind of Potatoes Should I Use?

For potato salad, you’ve got a few good options depending on what texture you’re after. Yukon Gold potatoes are my go-to because they have a naturally buttery flavor and hold their shape well when smashed, plus they’re not too starchy or too waxy. Red potatoes are another solid choice – they’re on the waxier side, which means they’ll stay firmer and give you nice chunks in your salad. If you can only find russets, they’ll work too, but keep in mind they’re starchier and might break down more when you smash them, giving you a creamier (but less chunky) result. Whatever you choose, try to pick potatoes that are similar in size so they cook evenly.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swapping ingredients:

• Bacon: Turkey bacon works if you’re looking for a lighter option, though it won’t render as much fat. You can also use pancetta or prosciutto for a different flavor profile.
• Buttermilk: Don’t have buttermilk? Mix 1/2 cup regular milk with 1 1/2 teaspoons of white vinegar or lemon juice and let it sit for 5 minutes. Sour cream thinned with a splash of milk also works great.
• Bacon fat: If you don’t have enough bacon fat or prefer not to use it, olive oil or melted butter will do the job just fine.
• Fresh dill and chives: Dried herbs can work in a pinch – use about 1 tablespoon of each since dried herbs are more concentrated. You can also swap in parsley, tarragon, or green onions.
• Potatoes: Yukon golds, red potatoes, or russets all work well here. Just keep the skins on for texture and extra nutrients.
• Mustard: Yellow, Dijon, or whole grain mustard all work depending on what you have in your fridge. Each brings a slightly different flavor, but they’re all tasty.

Watch Out for These Mistakes While Cooking

The biggest mistake when making candied bacon is walking away during the broiling step – that sugar can go from perfectly caramelized to burnt in seconds, so stay close and watch it carefully. Another common error is adding the dressing to cold potatoes, which prevents proper absorption – make sure your potatoes are still hot when you toss them with the buttermilk mixture for maximum flavor. Don’t skip draining the bacon on paper towels after candying, as excess grease will make your potato salad oily instead of creamy. Finally, resist the urge to over-smash your potatoes when roasting them – aim for about 1/2-inch thickness so they get crispy edges while staying tender inside, and flip them gently to keep them from breaking apart completely.

What to Serve With Potato Salad?

This potato salad is pretty hearty on its own with the candied bacon and eggs, so it pairs perfectly with grilled meats like burgers, hot dogs, or BBQ chicken at your next cookout. I love serving it alongside some grilled corn on the cob and coleslaw for a full summer spread. If you’re keeping things simple, it also works great as a side for rotisserie chicken or even just some deli sandwiches for an easy lunch. The sweet and savory flavors in this salad make it a crowd-pleaser at potlucks and picnics, so don’t be surprised when people ask for the recipe!

Storage Instructions

Store: This potato salad keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s great for making a day ahead for a picnic or barbecue. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can prep the potatoes and candied bacon up to 2 days in advance and store them separately in the fridge. Mix everything together with the dressing and toppings a few hours before serving for the best texture and flavor.

Serve: This salad is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving to take the chill off. You might want to add a fresh sprinkle of dill and chives on top to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 38-46 g
• Fat: 65-75 g
• Carbohydrates: 230-250 g

Ingredients

For the candied bacon:

• 5 slices thick-cut bacon
• 1/3 cup brown sugar

For the roasted potatoes:

• 2 lb baby Yukon Gold or red potatoes
• 3 tbsp bacon fat
• kosher salt
• freshly ground black pepper
• 1/4 tsp smoked paprika

For the dressing and assembly:

• 1/2 cup buttermilk
• 1/3 cup mayonnaise
• 2 tsp Dijon mustard
• 2 tsp honey
• 1 tbsp lemon juice
• 1 large garlic clove, minced
• 3 tbsp fresh dill, finely chopped
• 3 tbsp chives, finely chopped
• 3 hard-boiled eggs, chopped
• kosher salt
• freshly cracked black pepper

Step 1: Prepare Candied Bacon

• 5 slices thick-cut bacon
• 1/3 cup brown sugar

Preheat your oven to 350°F and place a rack on a baking sheet.

Arrange the thick-cut bacon slices on the rack in a single layer and bake for 15–20 minutes until the edges start to crisp.

Flip the bacon and bake for another 10–15 minutes until it’s mostly cooked but still slightly pliable.

Switch your broiler to high, sprinkle the brown sugar evenly over the bacon, and broil for 1–3 minutes until the sugar caramelizes and bubbles (watch carefully—it can burn quickly).

Remove the bacon from the oven and let it cool on the sheet; the grease will pool beneath it and can be used for roasting the potatoes.

Step 2: Boil and Prepare Potatoes

• 2 lb baby Yukon Gold or red potatoes
• kosher salt

While the bacon cooks, bring a large pot of salted water to a boil and add the baby potatoes.

Boil for 20–30 minutes until the potatoes are just tender when pierced with a fork—they should hold their shape but have no resistance at the center.

Drain the potatoes thoroughly in a colander and set aside.

I like to let them cool for just a minute or two so they’re still warm but easier to handle when smashing.

Step 3: Make the Dressing

• 1/2 cup buttermilk
• 1/3 cup mayonnaise
• 2 tsp Dijon mustard
• 2 tsp honey
• 1 tbsp lemon juice
• 1 large garlic clove, minced
• 3 tbsp fresh dill, finely chopped
• 3 tbsp chives, finely chopped
• kosher salt
• freshly cracked black pepper

In a medium bowl, whisk together the buttermilk, mayonnaise, Dijon mustard, honey, lemon juice, and minced garlic until smooth and well combined.

Fold in the fresh dill and chives, then season generously with kosher salt and freshly cracked black pepper to taste.

Set the dressing aside at room temperature until the potatoes are ready.

Step 4: Crisp the Potatoes

• cooked potatoes from Step 2
• 3 tbsp bacon fat
• kosher salt
• freshly ground black pepper
• 1/4 tsp smoked paprika

Increase your oven temperature to 450°F.

Transfer the drained potatoes to the baking sheet with the bacon grease and use a potato masher to smash them into an even layer about 1/2-inch thick.

Season the flattened potatoes with kosher salt, freshly ground black pepper, and smoked paprika.

Roast for 25–35 minutes, flipping the potatoes halfway through, until the edges are golden and crispy.

I find that the potatoes taste best when they get a little color on both sides—this creates texture contrast with the creamy center.

Step 5: Combine and Finish

• roasted potatoes from Step 4
• dressing from Step 3
• candied bacon from Step 1
• 3 hard-boiled eggs, chopped

Transfer the hot crispy potatoes from Step 4 to a large serving bowl and immediately pour the dressing from Step 3 over them while they’re still warm—this helps the potatoes absorb the flavors.

Crumble the cooled candied bacon from Step 1 into bite-sized pieces and fold it into the salad along with the chopped hard-boiled eggs.

Gently toss everything together, taste for seasoning, and add more salt and pepper if needed.

Top with extra fresh herbs if desired and serve warm or at room temperature.

Delicious Candied Bacon and Egg Smashed Potato Salad

Delicious Delicious Candied Bacon and Egg Smashed Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Calories: 1750

Ingredients Method

Ingredients

  

For the candied bacon::

• 5 slices thick-cut bacon
• 1/3 cup brown sugar

For the roasted potatoes::

• 2 lb baby Yukon Gold or red potatoes
• 3 tbsp bacon fat
• kosher salt
• freshly ground black pepper
• 1/4 tsp smoked paprika

For the dressing and assembly::

• 1/2 cup buttermilk
• 1/3 cup mayonnaise
• 2 tsp Dijon mustard
• 2 tsp honey
• 1 tbsp lemon juice
• 1 large garlic clove, minced
• 3 tbsp fresh dill, finely chopped
• 3 tbsp chives, finely chopped
• 3 hard-boiled eggs, chopped
• kosher salt
• freshly cracked black pepper

Method

 

1. Preheat your oven to 350°F and place a rack on a baking sheet. Arrange the thick-cut bacon slices on the rack in a single layer and bake for 15–20 minutes until the edges start to crisp. Flip the bacon and bake for another 10–15 minutes until it's mostly cooked but still slightly pliable. Switch your broiler to high, sprinkle the brown sugar evenly over the bacon, and broil for 1–3 minutes until the sugar caramelizes and bubbles (watch carefully—it can burn quickly). Remove the bacon from the oven and let it cool on the sheet; the grease will pool beneath it and can be used for roasting the potatoes.
2. While the bacon cooks, bring a large pot of salted water to a boil and add the baby potatoes. Boil for 20–30 minutes until the potatoes are just tender when pierced with a fork—they should hold their shape but have no resistance at the center. Drain the potatoes thoroughly in a colander and set aside. I like to let them cool for just a minute or two so they're still warm but easier to handle when smashing.
3. In a medium bowl, whisk together the buttermilk, mayonnaise, Dijon mustard, honey, lemon juice, and minced garlic until smooth and well combined. Fold in the fresh dill and chives, then season generously with kosher salt and freshly cracked black pepper to taste. Set the dressing aside at room temperature until the potatoes are ready.
4. Increase your oven temperature to 450°F. Transfer the drained potatoes to the baking sheet with the bacon grease and use a potato masher to smash them into an even layer about 1/2-inch thick. Season the flattened potatoes with kosher salt, freshly ground black pepper, and smoked paprika. Roast for 25–35 minutes, flipping the potatoes halfway through, until the edges are golden and crispy. I find that the potatoes taste best when they get a little color on both sides—this creates texture contrast with the creamy center.
5. Transfer the hot crispy potatoes from Step 4 to a large serving bowl and immediately pour the dressing from Step 3 over them while they're still warm—this helps the potatoes absorb the flavors. Crumble the cooled candied bacon from Step 1 into bite-sized pieces and fold it into the salad along with the chopped hard-boiled eggs. Gently toss everything together, taste for seasoning, and add more salt and pepper if needed. Top with extra fresh herbs if desired and serve warm or at room temperature.