This isn’t your average potato salad. Forget the bland, watery versions you might have had at a buffet — this one is packed with crispy bacon bits, finely grated Parmesan, fresh parsley, and a creamy mayonnaise dressing that coats every chunk of potato perfectly. It’s the kind of side dish that gets scraped clean before anything else on the table.
Made with Maris Piper potatoes and Hellmann’s mayonnaise, this recipe keeps things simple but delivers big on flavour. Whether you’re making it for a summer barbecue, a family gathering, or just want something satisfying alongside your main, this potato salad is guaranteed to impress. The trick is in the details — crispy bacon started from cold, potatoes cooked just right, and that final flourish of toppings that makes it look as good as it tastes.
Potato salad with Bacon Bits
Ingredients
- 1.2 to 1.5 kg potatoes Maris Piper Potatoes
- 1 large onion
- 2 packs of bacon
- 100 g Parmesan
- Hellmann’s Mayonnaise
- Fresh parsley
- Grounded Garlic
- Salt & Peppe
Instructions
- Peel potatoes and cut in half so they’re all even in size
- Place potatoes in a large saucepan and cover with cold water (about 2–3 cm above the water) add 1–2 teaspoons of salt to the water
- Cook for 20–25 minutes, Boil and simmer until slightly soft but still firm
- Dice the onion into even chunks
- Cut bacon into 1cm pieces using scissors
- Add bacon to a cold pan (no oil needed), start cold to help the fat render slowly and evenly
- Cook on medium heat, stirring occasionally, until crispy
- Remove with a slotted spoon and place on kitchen towel
- Grate Parmesan finely (use a fine grater for soft texture)
- Remove thick stems from parsley and finely chop the leaves
- Once potatoes are cool, cut into even chunks and add to a large mixing bowl
- Add the following;
- Diced onion
- ¾ of the bacon bits
- ¾ of the parsley
- ¾ of the Parmesan
- Few pinches of Garlic Powder
- Season with salt and pepper
- Mayonnaise — just enough to coat the potatoes then gently fold until evenly mixed
- Spoon into a serving dish and sprinkle with the remaining Parmesan, Parsley, and Bacon
Why You’ll Love This Recipe
- Packed with flavour — crispy bacon, Parmesan, garlic, and fresh parsley in every bite
- Crowd-pleaser — serves 6 and scales up easily for larger gatherings
- Perfect BBQ side — holds up well and travels easily to outdoor events
- Simple ingredients — nothing fancy, just good quality basics done well
- Creamy but not heavy — just enough mayonnaise to coat, not to overwhelm
- Great for making ahead — the flavours only get better as it sits
Tips For The Best Results
- Start the bacon in a cold pan — no oil needed; starting cold helps the fat render slowly and gives you evenly crispy bits without burning
- Cut potatoes to an even size — halving them before boiling means they all cook at the same rate
- Don’t overcook the potatoes — you want them slightly soft but still firm; they’ll continue to soften slightly as they cool
- Use a fine grater for the Parmesan — it gives a softer, fluffier texture that coats the salad rather than sitting in chunks
- Let the potatoes cool completely — adding mayonnaise to warm potatoes makes it go greasy and heavy
- Reserve some toppings — holding back ¼ of the bacon, parsley, and Parmesan for sprinkling on top makes it look really appetising
Variations
- Use a different potato — King Edward or Charlotte potatoes also work well if Maris Piper isn’t available
- Swap the mayo — try half mayonnaise, half soured cream for a lighter, tangier dressing
- Add mustard — a teaspoon of Dijon stirred into the mayo adds a lovely depth
- Make it smokier — use smoked bacon or add a pinch of smoked paprika to the dressing
- Add spring onions — milder than regular onion and work beautifully in a cold salad
- Go dairy-free — skip the Parmesan and use a dairy-free mayo for a version that suits more dietary needs
- Swap the mayo — try half mayonnaise, half soured cream for a lighter, tangier dressing
- Add mustard — a teaspoon of Dijon stirred into the mayo adds a lovely depth
- Make it smokier — use smoked bacon or add a pinch of smoked paprika to the dressing
- Add spring onions — milder than regular onion and work beautifully in a cold salad
- Go dairy-free — skip the Parmesan and use a dairy-free mayo for a version that suits more dietary needs
Frequently Asked Questions
Can I make this potato salad the day before?
Yes, and it actually benefits from it. Making it the day before gives the flavours time to meld together. Store it covered in the fridge and give it a gentle stir before serving. You may want to add a small extra spoonful of mayonnaise to loosen it up, as the potatoes will absorb some of the dressing overnight. Add the reserved bacon topping fresh before serving to keep it crispy.
What’s the best way to get really crispy bacon bits?
The key is starting the bacon in a cold pan with no oil. Cut it into 1cm pieces with scissors, add to a cold pan, then bring up to medium heat. This allows the fat to render out slowly and evenly, giving you golden, crispy bits without the outside burning before the inside is cooked. Remove with a slotted spoon and drain on kitchen towel.
Can I use a different mayonnaise instead of Hellmann’s?
Hellmann’s is recommended because of its thick, creamy consistency and balanced flavour, but any good quality full-fat mayonnaise will work. Avoid low-fat versions as they tend to be thinner and can make the salad watery. If you prefer, a homemade mayonnaise would also be delicious here.
