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potato salad with bacon in a light blue bowl

Potato Salad with Shallots and Bacon.

A delicious potato salad with a creamy dressing is just right for a summer picnic or party!

Course Salad
Cuisine American
Keyword classic, creamy
Prep Time 10 minutes
Cook Time 12 minutes
Servings 8
Calories 352 kcal
Author Kelly Roenicke


  • 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


  1. 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.

  2. Place the shallot, cilantro, mayonnaise, olive oil, vinegar, salt, and pepper in a large bowl. Whisk with a fork.

  3. Add the cooled potatoes, dill pickles, and crumbled cooked bacon to the bowl, and gently toss to coat. Serve immediately.

  4. If you want to make this ahead of time, just set the bacon aside and add it when you are ready to serve.

Recipe Notes

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.

Nutrition Facts
Potato Salad with Shallots and Bacon.
Amount Per Serving
Calories 352 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 462mg20%
Potassium 801mg23%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 2g2%
Protein 7g14%
Vitamin A 59IU1%
Vitamin C 35mg42%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.