Bacon-Pickle Potato Salad with Celery and Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A flavorful potato salad layered with crispy bacon, crunchy pickles, celery, and chopped hard-boiled eggs, all bound with a creamy mayonnaise dressing. This American-inspired Fourth of July recipe, ready in about 55 minutes, pairs potatoes, large eggs, bacon strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds peeled and cubed potatoes
• 4 large eggs
• 6, cooked and crumbled bacon strips
• 2 cups chopped celery stalks
• 1 cup chopped dill pickles
• 1 cup chopped yellow onion
• 1 1/2 cups mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 3 pounds peeled and cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to medium and simmer for 15-18 minutes until potatoes are tender but hold shape. Drain and cool.
2. Step 2: Meanwhile, place 4 large eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let stand covered for 12 minutes. Drain, cool in cold water, peel, and chop.
3. Step 3: Cook 6 bacon strips in a skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels to drain, then crumble.
4. Step 4: In a large bowl, combine cooled potatoes, chopped eggs, 6 crumbled bacon strips, 2 cups chopped celery, 1 cup chopped dill pickles, and 1 cup chopped yellow onion.
5. Step 5: Add 1 1/2 cups mayonnaise, 1/2 teaspoon black pepper, and additional salt if needed. Gently fold ingredients together until well coated.
6. Step 6: Cover and refrigerate for at least 2 hours to let flavors meld before serving.