Smoky Bacon and Pickle Potato Salad with Celery and Onion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty potato salad loaded with crispy bacon, crunchy celery, tangy pickles, and sweet onion, dressed in a creamy mayonnaise blend. This american-inspired 4th of july ready in about 50 minutes pairs large eggs, bacon strips, celery stalks, chopped 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.

Prep: 25 min Cook: 25 min Serves 8 American cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Smoky Bacon and Pickle Potato Salad with Celery and Onion take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Bacon and Pickle Potato Salad with Celery and Onion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Smoky Bacon and Pickle Potato Salad with Celery and Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Bacon and Pickle Potato Salad with Celery and Onion for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Bacon and Pickle Potato Salad with Celery and Onion?

American 4th of july like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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