Smoky Bacon and Pickle Potato Salad with Celery and Onion

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

A hearty potato salad loaded with crispy bacon, crunchy celery, tangy pickles, and sweet onion, dressed in a creamy mayonnaise blend. This American-inspired Fourth of July recipe, ready in about 50 minutes, pairs russet potatoes, peeled and cubed, large eggs, bacon strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 russet potatoes, peeled and cubed
• 4 large eggs
• 6 bacon strips
• 1 cup celery stalks, chopped
• 1/2 cup dill pickles, chopped
• 1/2 medium yellow onion, finely chopped
• 1 1/2 cups mayonnaise
• 2 tablespoons prepared mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 3 pounds peeled and cubed russet potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until potatoes are tender but not mushy. Drain and let cool.
2. Step 2: While potatoes cook, place 4 large eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and cover for 12 minutes. Drain and cool eggs in ice water, then peel and chop coarsely.
3. Step 3: Cook 6 bacon strips in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to paper towels to drain, then crumble into small pieces.
4. Step 4: In a large mixing bowl, combine cooled potatoes, chopped eggs, 1 cup chopped celery, 1/2 cup chopped dill pickles, and 1/2 medium finely chopped yellow onion.
5. Step 5: In a separate bowl, whisk together 1 1/2 cups mayonnaise, 2 tablespoons prepared mustard, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika.
6. Step 6: Pour the dressing over the potato mixture and fold gently to coat evenly.
7. Step 7: Sprinkle the crumbled bacon over the salad and fold lightly one more time.
8. Step 8: Cover and refrigerate for at least 2 hours before serving to develop flavors.