A delightful side dish blending tender new potatoes with a creamy, mustard-infused dressing, topped with crispy bacon and fresh chives. Can be served warm or chilled.

Why You’ll Love This Recipe

Creamy, tangy, and rich yet fresh and satisfying.
Quick to prepare—ready in about 30 minutes.
Versatile: perfect for barbecues, picnics, or weeknight dinners.
(Fits a classic recipe from Lost in Food) Lost in Food+1

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

New potatoes, cleaned and cut into chunks
Mayonnaise
Dijon mustard
White wine vinegar
Single cream (or sour cream)
Strips of crispy bacon, broken into pieces
Fresh chives, finely chopped
Salt and pepper, to taste

directions

Boil potatoes in salted water until al dente, drain, and let dry.
Cook bacon until crisp, then crumble. Reserve drippings.
Whisk together mayo, cream, mustard, vinegar, and a splash of bacon drippings. Stir in chives.
Gently combine potatoes and half the bacon with the dressing.
Transfer to a serving dish and sprinkle remaining bacon on top. Serve warm or cold. Craving Something Healthy Beyond The Chicken Coop+4Lost in Food+4Coley Cooks+4 The Weary Chef

Servings and timing

Servings: Approximately 12 portions.
Prep Time: ~15 minutes.
Cook Time: ~15 minutes.
Total Time: ~30 minutes. Beyond The Chicken Coop+6Lost in Food+6Bon Appétit+6

Variations

For a lighter version, omit bacon for a vegetarian twist.
Add celery, red onion, or even a splash of pickle juice for extra crunch and tang. Whisked Away Kitchen+1

storage/reheating

Best when made ahead—flavors improve after a few hours in the refrigerator.
Store in an airtight container for up to 3–4 days. Refresh with a splash of mayo or dressing before serving. Whisked Away Kitchen+1

FAQs

How do I prevent the potatoes from getting mushy?

Start with cold water and boil gently; drain and let them steam dry to prevent becoming soggy.

Can I use different types of potatoes?

Yes—Yukon Gold or red potatoes hold their shape best; russets may fall apart.

Is it better served warm or cold?

Either works. Serving warm offers a comforting vibe; chilling melds flavors nicely.

Can I make it ahead of time?

Yes—making it 24 hours ahead enhances flavor and ease of serving.

How can I make it lighter?

Swap in lower-fat mayonnaise or sour cream and omit bacon for a leaner version.

Can I add other herbs?

Absolutely—dill, parsley, or scallions pair well with the creamy base.

What’s a good vinegar substitute?

Apple cider or red wine vinegar add interesting flavor variations.

How do I revitalize leftovers?

Stir in a splash of pickle juice or fresh mayo to revive creaminess.

Can I keep dressing and potatoes separately?

You can—for a make-ahead setup, but assemble before serving to avoid soggy potatoes.

What goes well with this salad?

Grilled meats, fish, burgers, or a crisp green salad make ideal pairings.

Conclusion

This creamy potato salad with bacon and chives delivers irresistible flavor, simplicity, and versatility. Whether you’re preparing for a crowd or a cozy family meal, it’s a reliable and crowd-pleasing side.

Creamy Potato Salad with Bacon and Chives

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A rich and flavorful potato salad made creamy with mayonnaise and sour cream, enhanced with crispy bacon and fresh chives. Perfect as a side dish for picnics, barbecues, or casual dinners.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Boiled
Cuisine: American
Diet: Gluten Free

Ingredients

Units Scale

2 pounds baby potatoes, halved
6 slices bacon, cooked and crumbled
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup chopped fresh chives
Salt and black pepper to taste

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Instructions

Bring a large pot of salted water to a boil. Add potatoes and cook for 10-15 minutes or until fork-tender. Drain and let cool slightly.
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
Add the warm potatoes to the bowl and toss gently to coat with the dressing.
Stir in crumbled bacon and chopped chives.
Season with salt and black pepper to taste.
Refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

Use red or Yukon gold potatoes for best texture and flavor.
Let the potatoes cool slightly before mixing to prevent the dressing from becoming runny.
Best served chilled, but can be served at room temperature.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 450mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg