Texas Potato Salad
Creamy, tangy, and loaded with bold flavors, this Texas Potato Salad is a true star at any barbecue or potluck. Featuring tender russet potatoes, crisp crumbled bacon, and the zing of dill pickles and apple cider vinegar, this Southern-inspired recipe gets its signature kick from yellow mustard, smoked paprika, and a hint of cayenne pepper. The addition of hard-boiled eggs and green onions adds richness and texture, while a dreamy dressing of mayonnaise ties it all together. Ready in under an hour, this hearty side dish is best served chilled, making it the perfect make-ahead recipe for warm weather gatherings. Try it once, and this irresistible bacon-loaded potato salad will become your go-to crowd-pleaser!
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Recipe Information
Ingredients
- 3 lbs russet potatoes
- 6 slices bacon
- 1 tbsp yellow mustard
- 3 cups mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 0.5 tsp celery seed
- 0.5 cup green onions, chopped
- 1 cup dill pickles, diced
- 4 hard-boiled eggs, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Peel and dice the potatoes into uniform 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Once cool, crumble into small pieces.
In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, smoked paprika, cayenne pepper, celery seed, salt, and black pepper until smooth and well combined.
Add the chopped dill pickles, green onions, and hard-boiled eggs to the dressing mixture. Toss gently to combine.
Fold the cooked potatoes into the dressing mixture, being careful not to mash the potatoes. Mix until all the potatoes are coated.
Sprinkle the crumbled bacon on top and gently fold it into the potato salad.
Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
7112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 557.5 g | 715% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1497 mg | 499% | |
| Sodium | 8334 mg | 362% | |
| Total Carbohydrate | 461.0 g | 168% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 25.3 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 417 mg | 32% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 8588 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
