This is the only potato salad recipe you need this summer! Creamy potato salad with shallots and bacon is so delicious and full of flavor. It’s a hit whether you’re making it for a party or for a weekend barbecue.
It’s the season of barbecues and picnics, and that means it’s time to break out all the summery salad recipes. I love a good creamy potato salad – it’s one of my favorite summertime recipes.
Potato salad is the perfect side dish for grilled chicken, pork, or veggie burgers. It’s even good on its own for a light summer lunch.
I know that you might think, oh no, potato salad has eggs. So it’s out for my egg-allergic family. Not true! There are a few types of mayonnaise that don’t contain eggs, so you can easily make an egg-free potato salad. We like Earth Balance mayo – it’s pretty widely available at stores like Kroger or Whole Foods.
And if you’re vegan, just leave the bacon out, or use your favorite vegan bacon.
What is the best kind of potato for potato salad?
I love to use yellow potatoes for potato salad, like Yukon Golds. I find that they have a really nice flavor, and they hold their shape well when cooked. You could try red skin potatoes if you prefer. I have a recipe for roasted red skin potato salad that you may like!
Can you make this potato salad ahead of time?
Yes, you can make this the night before if you like! Just leave the bacon out and add it right before you serve it so it doesn’t get soggy.
Are shallots the same as onions?
Shallots are in the same family as onions, but do have a slightly different flavor. I find then to be the most like red onions, but a little less intense. If you don’t like a strong onion flavor, you may want to substitute sweet yellow onion in this recipe.
How to make potato salad with bacon and shallots:
- Boil the diced potatoes until tender. Drain and cool.
- Put the dressing ingredients in a bowl and whisk with a fork.
- Add the potatoes, dill pickles, shallots, and bacon.
- Toss to combine.
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Potato Salad with Shallots and Bacon.
A delicious potato salad with a creamy dressing is just right for a summer picnic or party!
- 6 cups Yukon Gold potatoes peeled and diced - about 8 medium sized potatoes
- 1 shallot finely chopped
- 1/4 cup cilantro chopped
- 1/2 cup mayonnaise use egg free mayo if needed - we like Earth Balance
- 1 1/2 Tablespoons mustard
- 1 1/2 Tablespoons vinegar
- 1 1/2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 1/4 cup dill pickles chopped
- 8 slices cooked bacon crumbled
Peel and dice the potatoes. Put in a pan with water and bring to a boil. Boil for about 12 minutes, until the potatoes are tender. Drain and set aside to cool.
Place the shallot, cilantro, mayonnaise, olive oil, vinegar, salt, and pepper in a large bowl. Whisk with a fork.
Add the cooled potatoes, dill pickles, and crumbled cooked bacon to the bowl, and gently toss to coat. Serve immediately.
If you want to make this ahead of time, just set the bacon aside and add it when you are ready to serve.
Store leftover potato salad in the refrigerator for up to three days.
You can leave out the mustard if you like - just add a little more vinegar instead.