This potato salad uses warm bacon grease poured over cold potatoes, then rests overnight so the dressing thickens and the flavors settle into every piece. It has hard-boiled eggs, dill pickle chips, celery seed, and scallion greens instead of raw onion — which also makes it low-FODMAP. The honest reason to make it: it holds up better than most potato salads at room temperature, and it tastes noticeably better the second day, so it’s genuinely worth making the night before.
Ingredient notes
- Bacon: Hardwood smoked bacon gives the most flavor, but any thick-cut bacon works. Turkey bacon can substitute — just add a teaspoon of smoked paprika to the dressing to compensate for the lost smokiness.
- Mayonnaise: The recipe uses 2 to 2½ cups, which is a wide range on purpose. Start with 2 cups, fold everything together, then add more if the salad looks dry after the overnight rest. Full-fat mayo holds up better than light versions, which can turn watery.
- Dill pickle chips: Dill relish works as a straight swap — use 3 tablespoons. Bread-and-butter pickles will make the salad noticeably sweeter, so stick to dill if you can.
- Celery seed: This is the one ingredient worth buying if you don’t have it. It adds a distinct savory note that celery salt or fresh celery doesn’t replicate well. A small jar is inexpensive and lasts a long time.
- Scallions: Only the dark green parts go in, and only at serving time. If you’re out, a small handful of fresh chives is the closest substitute.
The technique that matters
The step that separates this from a standard mayo-dressed potato salad is pouring the warm bacon grease over the cold, cubed potatoes before anything else goes in. Cold russet potatoes are slightly porous, and the warm fat gets absorbed into the surface of each piece rather than sitting on top. By the time the mayo and seasonings are folded in, the potatoes are already carrying smoky flavor from the inside out. Don’t skip chilling the potatoes first — if they’re still warm when you add the grease, they’ll start to break apart when you fold the salad, and you’ll end up with mash.
Mistakes to avoid
- Adding scallions before refrigerating: The dark green parts of scallions go limp and discolor after a few hours in a dressed salad. Add them only when you’re ready to serve — skip the garnish step entirely if you’re packing this for a potluck and it’ll sit in a cooler for hours.
- Using warm or room-temperature potatoes when folding: Warm potatoes crumble under a spoon. The overnight chill in the fridge is what firms them up enough to hold their shape through mixing.
- Draining too much bacon grease: You need exactly 3 tablespoons reserved. Pour it off into a heatproof cup right after cooking, before the pan cools and the grease starts to solidify and stick.
- Over-folding the salad: A few slow turns with a large spoon is enough. Working the mixture too long breaks the potato pieces down and makes the texture gluey.
- Not tasting before the final refrigeration: The overnight rest mutes salt slightly. Season a little more assertively than feels right before covering — it will balance out by morning.
Make-ahead notes
This salad is designed to be made at least 4 hours ahead, and overnight is genuinely better — the dressing thickens and the flavors even out. It keeps well in the fridge for up to 3 days in an airtight container. After day 3, the potatoes start to absorb too much dressing and the texture gets dense. This recipe does not freeze — mayo-based dressings break when frozen and thaw watery. If the salad looks a little dry after sitting, stir in a tablespoon or two of mayo before serving rather than adding liquid.
Potato Salad
Ingredients
- 4 large russet potatoes (or 6 medium russet potatoes (about 2 lbs / 900g total))
- 3 large eggs hard-boiled and diced
- ⅓ cup dill pickle chips diced
- 8 slices hardwood smoked bacon (about 8 oz / 225g)
- 2 to 2 ½ cups mayonnaise low FODMAP
- 3 tablespoons bacon grease
- ½ teaspoon celery seed (whole)
- 1 teaspoon parsley flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2-3 stalks scallions (dark parts only), diced
Instructions
- One day to 8 hours before assembling, place the whole, unpeeled potatoes in a large stockpot and cover with cold water by about 2 inches (5cm). Bring to a boil over medium-high heat, then reduce to a steady simmer.
- Cook for 25–35 minutes (depending on size) until a fork slides through the centre easily with no resistance. Drain and allow to cool to room temperature on a wire rack, about 30 minutes, before refrigerating uncovered for at least 4 hours or overnight.
- Cook bacon in a large skillet over medium heat until well browned on both sides. Remove and set on paper towels to drain. Reserve 3 tablespoons of bacon grease.
- Peel cold potatoes, removing eyes and bad spots. Cut into 1-1 1/2-inch pieces. Add the potatoes to a large mixing bowl. Pour reserved bacon fat over potatoes and crumble bacon on top. Add remaining ingredients, except scallions.
- Using a large, sturdy spoon, gently fold until all ingredients are evenly distributed — be careful not to break the potato pieces apart. Taste and adjust salt, pepper, and mayonnaise as needed. Cover tightly and refrigerate overnight or for at least 4 hours. When ready to serve, top with diced scallions.
Nutrition
Your questions, answered
Can I use a different type of potato?
Russets are the best choice here because their starchy texture absorbs the bacon grease well and thickens the dressing slightly as you fold. Waxy potatoes like red or Yukon Gold hold their shape more firmly but won’t give you the same thick, clingy dressing — the salad will taste lighter and less rich.
What if I don’t have enough bacon grease?
Cook your bacon slowly over medium-low heat instead of medium — it renders more fat. If you’re still short, make up the difference with a neutral oil like avocado or vegetable oil; it won’t add smokiness, but it keeps the potatoes from tasting dry.
Can I make this without eggs?
Yes — leave them out and the salad still works. The eggs add bulk and a mild richness, so without them you may want to reduce the mayo slightly to keep the ratio balanced.
How do I know when the potatoes are done boiling?
A fork should slide into the center of the largest potato with no resistance at all — not just the outside, but all the way through. If there’s any firmness in the middle, give them 5 more minutes; undercooked potatoes won’t absorb the bacon grease properly.
The salad looks dry after sitting overnight — did something go wrong?
Nothing went wrong — russet potatoes keep absorbing dressing as they sit. Stir in an extra tablespoon or two of mayo, fold gently, and taste for salt before serving.
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