Salads
This Bad Brads' potato salad recipe delivers the creamy, tangy, bacon-loaded perfection that's become a viral sensation. 💛 The secret lies in a rich herb-infused mustard mayonnaise base that clings to every potato, balanced by crispy bacon bits that add irresistible texture.
I first tasted this version at a backyard barbecue where it disappeared faster than the brisket—now I make it every summer gathering.
The recipe builds on classic Southern potato salad traditions but elevates them with a bold mustard-mayo dressing and proper technique for achieving that signature crispy bacon texture.
We're talking tender, fluffy potatoes coated in a velvety dressing that stays creamy even after chilling, with just enough vinegar to cut through the richness. The herb blend adds freshness without overpowering the classic flavors.
What makes this version truly special is the balance of textures—crispy bacon bites contrast perfectly with the creamy potatoes and crunchy pickles. The recipe comes together in just 20 minutes of active prep, though the flavors develop even better after chilling for at least 2 hours.
This is the kind of potato salad that gets rave reviews and second helpings.
Perfect for picnics, barbecues, or holiday gatherings, this recipe scales beautifully for crowds while maintaining its restaurant-quality texture. The secret to success is proper potato cooking (no mushy centers!) and crisping the bacon just right—neither too crunchy nor too soft. Let's get cooking!
Ingredients for bad brads potato salad
Herb-infused mustard mayo, crispy bacon, and tender potatoes—this salad delivers viral-worthy flavor every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Baby or new potatoes preferred |
| Mayonnaise 🥫 | 1 ½ cups | High-quality, like Hellmann's |
| Yellow Mustard 🍯 | ½ cup | Dijon works too for tang |
| Apple Cider Vinegar 🍏 | 2 tbsp | For brightness |
| Fresh Dill 🌿 | ¼ cup | Chopped finely |
| Fresh Chives 🌱 | ¼ cup | Chopped finely |
| Fresh Parsley 🌿 | ¼ cup | Chopped finely |
| Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Thick-Cut Bacon 🥓 | 1 ¼ lb | Applewood smoked preferred |
| Dill Pickle Chips 🥒 | 1 cup | Crispy, chopped small |
| Celery Stems 🧅 | 2 whole | Diced finely |
| Red Onion 🧅 | ½ whole | Finely diced |
| Olive Oil 🫒 | 1 tbsp | For crisping bacon |
The potatoes are the foundation, so Yukon Golds are ideal for their buttery texture and even cooking. Baby or new potatoes hold their shape better, but regular Yukons work too if you cut them into even 1-inch pieces. For the bacon, thick-cut is non-negotiable—it crisps up perfectly and holds its texture. I always grab applewood smoked from the butcher section, but regular bacon works in a pinch. The key is crisping it just right: not too crunchy, not too soft—think 'bendy but still firm'. For the herbs, fresh is best, but if you're in a rush, dried dill at one-third the amount will work.
No Dijon mustard? Regular yellow mustard works fine, though it's less tangy. The herb blend is flexible—swap parsley for cilantro if you prefer, but keep the chives and dill for that classic Southern flavor. For the pickles, dill pickle chips add the perfect crunch, but if you can't find them, regular diced pickles work too. The celery and onion are for texture contrast, but you can omit them if you're serving this as a side dish. The olive oil for crisping bacon? Any neutral oil works, but olive oil adds a nice depth of flavor. And if you're making this ahead, the flavors actually improve after chilling for a few hours.
This salad keeps beautifully in the fridge for 3-4 days, though the texture is best within 24 hours. The bacon stays crispy if you store it separately and add it fresh before serving. For large gatherings, double the recipe—it's always a crowd-pleaser. Leftovers? They reheat well in the microwave, though the texture changes slightly. I always make extra because it disappears fast at picnics and barbecues. And if you're serving it at a hot event, keep it chilled in a cooler with ice packs until ready to serve.
Why You'll Love This Recipe
- No Boil Nightmare: I swear by microwaving the Yukon Golds first—no peeling, no waiting. They stay creamy, not gluey, and honestly? I’d rather spend 10 minutes chopping dill than babysit a pot.
- Tangy-Creamy Magic: That apple cider vinegar twist cuts through the richness of the mayo, and the mustard? It’s the secret that keeps it from tasting like a sad cafeteria relic. Bright, bold, and actually flavorful.
- Picnic to Potluck: Pack it in a mason jar for a hike or bring it to a BBQ—it’s the side dish that never gets ignored. My in-laws always ask for the recipe, and I’m not even trying to impress them.
- Leftovers That Don’t Suck: This stuff tastes better the next day, no joke. I make a double batch on Sundays, and by Wednesday, it’s still the star of my lunch. (Yes, even when I forget to add dill the first time.)
Step-by-step instructions for herb-infused mustard mayonnaise potato salad
This method delivers perfectly cooked potatoes with a tangy, herb-packed dressing and crispy bacon bites.
🔥 Step 1: Cook the Potatoes Until Fork-Tender
Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tbsp salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 15-18 minutes until a knife slides in easily.
Drain immediately and transfer the potatoes to a colander to steam-dry for 2 minutes. This step prevents a watery salad. While still warm, gently press each potato with a potato masher or fork until they're roughly chopped—about ½-inch pieces. Don't over-mash or the salad will turn gluey.
👨🍳 Step 2: Crisp the Bacon and Prepare Garnishes
Line a baking sheet with parchment paper and arrange the 1.25 lb thick-cut bacon in a single layer. Drizzle with the 1 tbsp olive oil and bake at 400°F for 20-25 minutes, flipping once, until deep golden brown and crispy. Drain on paper towels and let cool for 5 minutes, then chop into ¼-inch pieces. Set aside.
While the bacon cooks, finely dice the 2 whole celery stems and 0.5 whole red onion (about ¼-inch pieces). Chop the 1 cup dill pickle chips into even smaller pieces. In a small bowl, combine the 0.25 cup fresh dill, 0.25 cup fresh chives, and 0.25 cup fresh parsley, then finely chop together.
🥘 Step 3: Make the Herb-Infused Dressing
In a large mixing bowl, combine the 1.5 cups mayonnaise, 0.5 cup yellow mustard, and 2 tbsp apple cider vinegar. Whisk vigorously for 1 minute until fully emulsified and smooth. The dressing should be thick but pourable—if it looks too stiff, add 1-2 tablespoons of water to loosen.
Add the 2 tsp salt and 1 tsp black pepper, then stir in the chopped herbs. Taste and adjust seasoning—you want bright, tangy, and herby without overpowering the potatoes. This is where the flavor magic happens, so don't rush it.
🥘 Step 4: Combine and Chill for Maximum Flavor
Add the warm, chopped potatoes to the dressing and gently fold together using a large spoon or spatula. Fold in the diced celery, red onion, and chopped herbs. The potatoes should be fully coated but still retain some texture. If the mixture looks dry, add 1-2 tablespoons of water to help the dressing cling.
Transfer the salad to a serving bowl and stir in the crispy bacon and dill pickle chips. Cover and refrigerate for at least 2 hours (or up to 4 hours) before serving. This chilling time lets the flavors meld and the potatoes absorb the dressing perfectly.
🍽️ Step 5: Serve with Crispy Toppings
Before serving, give the salad a final toss and adjust seasoning if needed. Garnish with additional chopped herbs and a sprinkle of black pepper. Serve in a large bowl with extra bacon bits and pickle chips on the side for topping.
This potato salad delivers creamy, tangy, herby layers with crispy bacon bites that cut through the richness. The key is keeping the potatoes warm when dressing and chilling thoroughly—this ensures the perfect texture and flavor balance every time.
Pro Tips For Making Bad Brads Potato Salad
- Boil ‘Em Till Fork-Tender: I learned this the hard way—Yukon Golds need at least 15 minutes in boiling water (skin-on, no salt yet) for that buttery, fluffy texture. Undercook them, and you’ll end up with gluey, sad potatoes that turn to mush when dressed. Test one at 12 minutes: it should slide off the fork like a dream.
- Drain. Shock. Repeat.: Skip the ice bath, and your potatoes will steam in the colander, turning limp and waterlogged. Instead, drain them, then plunge the colander into a cold-water sink for 2 minutes. Pat dry with a kitchen towel—this guarantees the mayo clings instead of swimming in potato juice.
- Dill Like a Pro: Fresh dill is non-negotiable here, but chopping it last-minute ruins the flavor. Stems and all, roughly chop 1/3 cup and toss it into the warm (not piping) potatoes while they’re still in the pot. Let it steep for 5 minutes before mixing in mayo—this softens the stems and infuses the salad with real dill punch.
- Vinegar First, Mayo Second: Bad Brad’s recipe probably has you dumping everything in at once, but that’s how you end up with a dressing that separates. Whisk the mayo, mustard, and half the vinegar first, then fold in the potatoes. Add the rest of the vinegar last—this keeps the texture creamy and the tang balanced. (Trust me, your taste buds will notice.)
Creative variations of this dish
Southern BBQ Twist
Swap the mustard mayo for a smoky BBQ sauce dressing by mixing 1 cup Hellmann's mayonnaise with ½ cup BBQ sauce (like Sweet Baby Ray's) and 1 tbsp apple cider vinegar. Add 1 tsp smoked paprika and ½ tsp garlic powder for depth.
This version pairs perfectly with pulled pork sandwiches at summer cookouts. Trust me, the smoky-sweet contrast takes this salad to the next level. 🔥
Spicy Kick
For heat lovers, add 1 tbsp hot sauce (like Tabasco) or 1 tsp cayenne pepper to the dressing. I also like to stir in ¼ cup finely chopped jalapeños for extra fire.
Garnish with sliced jalapeños and extra black pepper for a spicy Southern kick that won't overpower the creamy base. 🌶️
Veggie-Packed Version
Add 1 cup diced bell peppers (red, yellow, or green) and ½ cup corn kernels for extra texture and color. I also like to include ½ cup shredded carrots> for sweetness.
These veggies add crunch and balance the richness of the bacon and mayo. This version works great as a standalone dish or alongside grilled chicken. 🥕
Lighter Option
For a lighter take, reduce the mayo to 1 cup> and add ½ cup Greek yogurt> to keep it creamy but less heavy. Use ½ cup light mayo> instead of full-fat for even more savings.
This version still packs flavor but with fewer calories—perfect for health-conscious gatherings. 💛
Breakfast-Style
Turn this into a breakfast potato salad by adding 4 scrambled eggs> chopped into small pieces and ¼ cup crumbled feta cheese>. Stir in 1 tsp dried dill> and ½ tsp garlic powder> for extra morning flavors.
Serve with toasted English muffins for a hearty weekend brunch. This twist keeps all the classic flavors but makes it perfect for breakfast or brunch. 🍳
Herb Variations
Swap out the herbs for different flavors: try Italian seasoning with ½ tsp dried oregano> and ½ tsp dried basil> for a Mediterranean twist. Or use Cajun seasoning with ½ tsp paprika>, ¼ tsp garlic powder>, and ¼ tsp onion powder**> for a Creole-inspired version.
The herb blend is completely customizable—just keep the balance of freshness and tang. ✨
Nutrition facts
Frequently asked questions
Why does this potato salad need to chill before serving?
The chilling time (at least 2 hours) lets the flavors meld perfectly and allows the warm potatoes to fully absorb the creamy dressing. This creates that signature creamy, cohesive texture that makes this recipe stand out. Skipping this step often results in a dressing that separates or potatoes that taste dry. Think of it like making a great vinaigrette—resting enhances the flavors!
Can I make this potato salad ahead of time?
This recipe actually tastes even better after chilling overnight. Store it in an airtight container in the fridge for up to 4 days. The bacon stays crispy if you keep it separate and add it fresh before serving. Pro tip: If the dressing separates after refrigeration, just give it a quick whisk before mixing. The flavors only improve with time!
What's the secret to keeping the bacon crispy?
Use thick-cut bacon and bake it at 400°F until deep golden brown (about 20-25 minutes). The key is to drain it on paper towels and let it cool completely before chopping. If you're worried about sogginess, add the bacon to the salad just before serving. For extra crunch, store any leftover bacon in the freezer and add it straight from the freezer to the salad—it'll crisp up again!
Can I substitute any ingredients if I'm missing something?
Certainly! For the mustard, Dijon works best for tang, but regular yellow mustard is fine. No fresh herbs? Use 1 tbsp dried dill (one-third the amount). For the potatoes, red potatoes work too but have a slightly waxier texture. The bacon can be swapped for turkey bacon or even crispy fried onions for a vegetarian version. Just keep the same cooking method for best results!
How do I fix a potato salad that's too dry or gluey?
If it's too dry, stir in 1-2 tablespoons of water or broth to loosen the dressing. For gluey texture, it's likely over-mashed—gently fold in extra chopped celery or pickles to add crunch and absorb moisture. The secret is to keep the potatoes warm when dressing and chop them evenly. If all else fails, serve it as a potato salad dip with extra herbs and bacon on top!