Award Winning Red Potato Salad Recipe: Warm Bacon and Dill Delight

This award-winning red potato salad recipe transforms a classic side dish into a showstopping centerpiece with warm bacon, fresh dill, and a tangy mustard vinaigrette that wins over even the most skeptical salad haters. 🌟 The secret lies in boiling the potatoes until they're fork-tender but still firm, then finishing them in the oven for crispy edges—a technique my grandmother used to call "the magic touch."

I've perfected it over years of summer picnics and backyard barbecues, where this salad consistently disappeared first.

The real game-changer is the bacon—cooked just until crispy and then crumbled over the warm potatoes while still hot. This creates a textural contrast that elevates the dish from ordinary to extraordinary, with each bite delivering creamy potato, salty bacon, and bright dill.

The mustard vinaigrette cuts through the richness, balancing flavors perfectly. What makes this recipe truly stand out is how it combines warm and cold elements—the oven-finished potatoes and crispy bacon against the cool, creamy dressing.

By the time you serve this salad, you'll have a dish that's rich yet refreshing, hearty enough for a main course but light enough for a picnic.

The warm bacon infuses the potatoes with smoky depth, while the fresh dill adds a bright, herbaceous note that keeps every bite interesting. This is the kind of salad that gets rave reviews at potlucks and becomes an instant family favorite—exactly why it earned its award-winning reputation.

Perfect for serving alongside grilled meats, sandwiches, or even as a standalone meal with crusty bread. The recipe scales beautifully for crowds, and the flavors only improve when made ahead.

Here's everything you need to create this crowd-pleasing masterpiece in your own kitchen—no fancy techniques required, just good ingredients and a little patience.

Ingredients for award winning red potato salad

These 13 ingredients create a showstopping salad that balances warm, crispy bacon with cool, creamy dressing.

The potatoes are the foundation—Yukon Golds or red-skinned varieties hold their shape best. Trader Joe's carries pre-washed red potatoes in bags, which saves time, but any medium-sized red potatoes work. The bacon should be thick-cut (like Oscar Mayer Applewood or Costco's Kirkland brand) for maximum crispiness. Fresh dill is non-negotiable here—dried won't cut it. I always grab a big bunch from the grocery store's produce section and use half for this salad, saving the rest for fish or soups. The shallot adds depth to the vinaigrette—substitute with 1 tbsp minced red onion if you're in a pinch, but the flavor won't be quite the same.

No thick-cut bacon? Regular bacon cooked until extra crispy works, but you'll need to watch it closely to avoid burning. The mustard vinaigrette is where the magic happens—Dijon mustard can replace yellow mustard for more complexity. For a sweeter touch, add 1 tsp honey (though I prefer the tang). The heavy cream and mayo combo gives that signature creamy texture, but Greek yogurt at half the amount makes it lighter. If you're avoiding dairy, vegan mayo plus coconut cream works surprisingly well. The chives add a bright finish—skip them if you're short on time, but they're worth the extra minute of chopping for that restaurant-quality look.

Potatoes keep 3-4 days in the fridge once cooked, but this salad tastes even better the next day as flavors meld. The bacon can be cooked ahead and stored in the fridge for up to 1 week—just crumble it fresh before serving. For make-ahead meals, assemble everything except the bacon (add it warm) and store in an airtight container. The dressing keeps 5 days in the fridge, so make extra for sandwiches or roasted veggies. If you're prepping for a crowd, double the recipe—this salad disappears fast at picnics and potlucks.

Step-by-step instructions for warm bacon and dill potato salad

Here's how to create a showstopping potato salad with tender potatoes, crispy bacon, and bright herb flavors.

Place the 2.5 lb red potatoes in a large pot and cover with cold water by about 2 inches. Add the 1.5 tsp diamond crystal kosher salt and bring to a rolling boil over high heat. Once boiling, reduce to medium-high heat and cook for 15-18 minutes until a knife slides in easily but the potatoes still have a slight bite.

Drain immediately and transfer to a large mixing bowl. Let them steam-dry for 2-3 minutes while you work on the bacon. The residual heat will help them absorb the dressing better later. I like to work quickly here—don't let them sit too long or they'll get cold and gummy.

Line a baking sheet with paper towels and set aside. In a large skillet over medium heat, cook the 8 oz thick-cut bacon until the edges are deep golden brown and crispy, about 12-15 minutes. Use a slotted spoon to transfer the bacon to the prepared baking sheet as it cooks, letting excess fat drain away.

Once done, chop the bacon into ¼-inch pieces and set aside. Reserve ¼ cup of the bacon fat in the skillet—this golden liquid is pure flavor. You'll use it later to build the dressing. The crispy bacon adds a wonderful textural contrast to the creamy potatoes.

In a medium bowl, whisk together the 0.33 cup yellow mustard, 0.25 cup red wine vinegar, 1 tbsp granulated sugar, and the reserved bacon fat. The sugar helps balance the acidity of the vinegar while enhancing the mustard's depth. Add the minced 1 whole shallot and mix well.

In a separate small bowl, gently whisk together the 0.25 cup mayonnaise and 0.25 cup heavy cream. Slowly drizzle this mixture into the mustard-vinegar base while whisking constantly. The cream adds luxurious richness while keeping the dressing light enough to coat each potato. Taste and adjust seasoning with additional salt and pepper if needed.

Add the warm potatoes to the dressing bowl and gently fold everything together using a large spoon or rubber spatula. Work carefully to avoid breaking the potatoes—you want them to stay intact but coated in that glorious dressing. Fold in the chopped bacon and 0.5 cup fresh dill, reserving a few sprigs for garnish.

Let the salad sit at room temperature for 10 minutes to allow all the flavors to meld together. This resting period is crucial—it lets the potatoes absorb the dressing completely and the bacon fat soften slightly, creating that perfect creamy texture without being greasy.

Before serving, give the salad one final gentle fold to distribute everything evenly. Transfer to a serving bowl and garnish with the reserved dill sprigs and 2 tbsp finely chopped chives. The fresh herbs add a bright, herbal note that cuts through the richness of the bacon and cream.

Serve immediately while still warm. The contrast of warm potatoes with crispy bacon creates an irresistible texture combination. This salad tastes even better the next day as the flavors continue to develop, making it perfect for picnics or potlucks where it can be prepared ahead.

Essential equipment for great award winning red potato salad

Potato Prep Essentials

You'll need a large pot with a lid (I use my All-Clad stainless steel—it distributes heat evenly) to cook the potatoes. A slotted spoon helps drain them without losing too much water, and a wooden spoon or silicone spatula prevents scratching your mixing bowl when folding in the dressing.

For the bacon, a 10-inch cast-iron skillet (like my Lodge) is ideal—it retains heat and gets those edges perfectly crispy. 🥔

Dressing Tools Matter

A whisk is non-negotiable for the vinaigrette—it emulsifies the mustard and vinegar beautifully. I prefer a stainless steel whisk (like my OXO Good Grips) because it won't rust.

For measuring, a liquid measuring cup works for the vinegar and oil, while a small mixing bowl (I use Pyrex) keeps ingredients contained. A microplane for shallots is a game-changer—it creates a fine texture without overpowering the dressing. 🧅

Bacon Crisping Setup

Line a rimmed baking sheet with paper towels to drain the bacon fat—this keeps your counter clean and prevents messes. A slotted spoon helps transfer bacon without losing crispiness. For chopping, a sharp chef's knife (I love my Victorinox Fibrox) makes quick work of the bacon.

Pro tip: Use a cutting board with a juice groove to catch drippings while you work. 🥓

Mixing and Garnishing

A large mixing bowl (I use a stainless steel Cambro) holds everything comfortably. For folding, a rubber spatula prevents breaking the potatoes. Garnishing requires a pair of kitchen shears for chives and a small bowl to hold reserved dill sprigs.

A serving platter (I prefer stoneware) keeps the salad warm and looks beautiful on the table. 🌿

Optional Upgrades

For extra flavor, a mortar and pestle lets you crush fresh black peppercorns right in the dressing. A small funnel helps transfer the vinaigrette into bottles for leftovers. If you're making this often, a bacon press (like the OXO Good Grips) speeds up crisping.

And for presentation, a ladle makes serving portions easy at gatherings. 💡

Frequently asked questions