Best 10 Bacon Chive Potato Salad Recipes

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Potato salad is a side dish found in various cuisines around the world. Typically served cold, it features boiled potatoes and a dressing, and can include additional ingredients such as eggs, vegetables, or meats. Bacon chive potato salad is a popular variation on the dish. With crispy bacon, fresh chives, and a creamy mayonnaise-based dressing, bacon chive potato salad is sure to be a hit at your next picnic, potluck, or barbecue. In this article, we'll walk you through the steps of making the perfect bacon chive potato salad.

Here are our top 10 tried and tested recipes!

BACON-CHIVE POTATO SALAD



Bacon-Chive Potato Salad image

This creamy and colorful potato salad is always requested for all our summer picnics. It's so quick to prepare, goes with almost anything and is really yummy while still warm-but just as delicious when chilled! -Karen White, Lawrenceburg, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2-1/2 pounds small red potatoes
1/2 cup real bacon bits
1/4 cup minced chives
3/4 cup mayonnaise
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. , In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 278 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 493mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

BACON CHIVE POTATO SALAD



Bacon Chive Potato Salad image

Provided by Jessica Beacom

Number Of Ingredients 11

1½ lbs. red potatoes, cut into ¾-inch pieces
2 ribs celery, thinly sliced
¼ cup finely chopped red onion
1 Tbsp. chopped fresh chives (or 1 tsp. dried chives)
¼ cup fresh parsley, chopped
4-5 slices crisp-cooked bacon, chopped (use sugar-free for a Whole30-friendly option)
½ cup Whole30-compliant mayonnaise** (such as Primal Kitchen)
½ tsp. garlic powder
2 Tbsp. apple cider vinegar
¼-½ tsp. salt
Pinch of black pepper

Steps:

  • Add potatoes to a large saucepan. Cover with 2 inches of water, cover with a lid and bring to a boil (remove the lid once water begins to boil). Cook potatoes until tender, about 20-25 minutes.
  • Remove potatoes from heat and drain. Place potatoes in the fridge to cool (this step may be done up to 2 days in advance).
  • To chilled potatoes, add celery, red onion, chives, parsley and cooked bacon. In a small bowl, whisk together mayonnaise, garlic powder, apple cider vinegar, salt, and pepper until well combined.
  • Pour dressing over potato mixture and stir well to combine. Taste and adjust seasonings as needed. Serve immediately or store in a covered container in the fridge for up to 3 days.

Nutrition Facts : ServingSize 1/8th recipe (about ½ cup), Calories 236 calories, Sugar 1g, Sodium 194mg, Fat 10g, Carbohydrate 35g, Fiber 4g, Protein 8g

POTATO, BACON, AND CHIVE SALAD



Potato, Bacon, and Chive Salad image

Categories     Salad     Herb     Potato     Brunch     Side     Fourth of July     Picnic     Bacon     Spring     Winter     Chive     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

2 pounds small (about 2-inch-diameter) white-skinned potatoes
4 bacon slices, chopped
1 medium onion, chopped
1/2 cup canned beef broth
1/2 cup white wine vinegar
3/4 cup chopped fresh chives

Steps:

  • Cook potatoes in large saucepan of boiling salted water until tender, about 30 minutes. Drain. Cool 15 minutes. Peel while still warm, then cut into 1/3-inch-thick slices. Transfer to medium bowl.
  • Meanwhile, cook bacon in medium skillet over medium-high heat until beginning to brown, about 5 minutes. Add onion; reduce heat to medium-low. Sauté onion until translucent, about 3 minutes. Add broth and vinegar; bring to boil.
  • Pour hot dressing over potatoes; toss gently. Fold in 1/2 cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes. Sprinkle salad with 1/4 cup chives. Toss gently and serve.

POTATO SALAD WITH CHIVES



Potato Salad with Chives image

This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!

Provided by LYNNHOUSE

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 ¾ pounds new potatoes, halved
1 cup sour cream
½ cup mayonnaise
½ cup chopped fresh chives
salt and freshly ground black pepper to taste
½ cup chopped fresh chives for garnish

Steps:

  • Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
  • In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g

POTATO AND BACON SALAD



Potato and Bacon Salad image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 8

Number Of Ingredients 8

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
  • Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  • Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  • Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g

POTATO SALAD WITH BACON



Potato Salad with Bacon image

My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 12

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 216 calories, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

BACON-CHIVE POTATO SALAD



Bacon-Chive Potato Salad image

I received this in an email from Taste of Home, it was originally submitted by Karen White of Lawrenceburg, TN. It's delicious! I used crumbled bacon instead of the bacon bits since I was serving it with BLT's, but bacon bits would be easier.

Provided by HeatherN

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/2 lbs small red potatoes
1/2 cup bacon bits
1/4 cup chives, minced
3/4 cup mayonnaise
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water.
  • Bring to a boil.
  • Reduce heat; cover and cook for 15-20 minutes, or until tender.
  • Drain and cool.
  • Cut into wedges; place in a serving bowl.
  • Add bacon and chives.
  • In a small bowl, combine the mayonnaise, mustard, salt and pepper.
  • Spoon over salad; toss to coat.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 197.2, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 310.6, Carbohydrate 30.3, Fiber 3.2, Sugar 2.6, Protein 3.2

ZESTY BACON & CHIVE POTATO SALAD



Zesty Bacon & Chive Potato Salad image

This creamy side salad is quite attractive, what with its flecks of red potatoes, bacon and fresh chives. But that's not why it flies off the picnic table.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 7

1-1/2 lb. quartered unpeeled small red potatoes (6 cups)
3/4 cup KRAFT Real Mayo
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
1/2 tsp. garlic powder
1/4 tsp. ground red pepper (cayenne)
8 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup chopped fresh chives

Steps:

  • Cook potatoes in boiling water in saucepan 14 min. or until tender; drain.
  • Mix mayo, mustard, garlic powder and ground red pepper in large bowl.
  • Add potatoes, bacon and chives; mix lightly. Refrigerate.

Nutrition Facts : Calories 320, Fat 25 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES



Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives image

Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1 1/2 pounds Red Bliss potatoes
3 tablespoons coarse salt
1 1/2 ounces Danish blue cheese, plus more for garnish
1/2 cup buttermilk
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
8 bacon strips, cooked until crisp and crumbled

Steps:

  • Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
  • Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
  • Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

RED POTATO SALAD WITH BACON AND CHIVES



Red Potato Salad With Bacon and Chives image

Make and share this Red Potato Salad With Bacon and Chives recipe from Food.com.

Provided by Barb in WNY

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs red potatoes
1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon lemon rind, grated
2 tablespoons cider vinegar
6 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chives, chopped
4 slices cooked bacon, crisp and crumbled

Steps:

  • Cook potatoes; drain and cool.
  • Combine shallot, mustard, honey, lemon jest, and vinegar in a salad bowl.
  • Whisk in oil and season with salt and pepper.
  • When potatoes are cool, peel and cut into fork size chunks.
  • Add to bowl with dressing and toss.
  • Season with salt and pepper.
  • Chill salad for an hour or so.
  • Just before serving, sprinkle salad with chives and bacon. (The salad can be made a day in advance, but add chives and bacon only at the last minute).

Nutrition Facts : Calories 357, Fat 23.9, SaturatedFat 4, Cholesterol 8.8, Sodium 283.2, Carbohydrate 29.8, Fiber 3, Sugar 3.2, Protein 6.4

Tips:

  • To save time, use pre-cooked bacon or microwave bacon until crispy.
  • For a vegetarian version, omit the bacon and add 1/2 cup chopped walnuts or almonds.
  • For a creamy dressing, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup milk, and 1 tablespoon vinegar.
  • To make the salad ahead of time, prepare the dressing and vegetables and store them separately in the refrigerator for up to 2 days. Combine the salad ingredients just before serving.
  • Serve the salad with grilled chicken, fish, or steak.

Conclusion:

Bacon Chive Potato Salad is a delicious and easy-to-make side dish that's perfect for any occasion. With its creamy dressing, crispy bacon, and tender potatoes, this salad is sure to be a hit. So next time you're looking for a side dish to impress your guests, give Bacon Chive Potato Salad a try.

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