Homemade Bacon Mayonnaise for Loaded Potato Salad: A Bold Twist on a Classic
- Johnny Mac
- Aug 30
- 3 min read
When it comes to crowd-pleasing side dishes, nothing quite hits like a rich and creamy potato salad. But not just any potato salad— I'm talking about a loaded potato salad packed with texture, flavor, and a smoky, velvety dressing that’ll have people asking for the recipe after one bite. The secret? Homemade bacon mayonnaise.
This post walks you through how to make a bold, smoky bacon mayo from scratch and how to use it to transform simple ingredients into the ultimate loaded potato salad—perfect for BBQs, holiday spreads, or an indulgent weeknight dinner.
Why Bacon Mayonnaise?
Bacon makes everything better, and this homemade bacon mayo is no exception. Unlike store-bought mayonnaise, which can feel flat or overly processed, this version uses real bacon grease, apple cider vinegar, and warm spices like hot smoked paprika and poultry seasoning to create an emulsion that’s smoky, tangy, and savory with just the right kick.
It also holds up beautifully in potato salad—coating every bite with bold flavor.
Bacon Mayonnaise Recipe (Makes 1 Cup)
Ingredients:
¾ cup (188ml) bacon grease or natural oil
(I used ½ cup or 125ml bacon grease and ¼ cup or 63ml neutral oil like oil)
1 whole egg
1 tbsp (15ml) apple cider vinegar
½ tsp hot smoked paprika
¼ tsp poultry seasoning
Dash of salt and black pepper
Directions:
Blend base ingredients:Â Add egg, vinegar, paprika, poultry seasoning, salt, and pepper to a blender or tall mixing container if using an immersion blender.
Add fats slowly:Â With the blender running, slowly drizzle in the bacon grease and oil until the mixture thickens into a creamy emulsion.
Taste and adjust:Â Add a pinch more salt or vinegar if desired. Store in a sealed container in the fridge for up to 7 days.
This makes the perfect base for loaded potato salad, sandwiches, or a smoky dip.
Loaded Potato Salad with Bacon Mayonnaise (Serves 6–8)
Ingredients:
5 russet potatoes (~3 lbs or 1.3 kg), peeled and diced
5 eggs
6 slices of bacon
½ sweet onion, finely chopped
1 celery stalk, sliced
2 green onions (green parts only), sliced
1 tbsp (15g) yellow mustard
1 cup homemade bacon mayo
Dash of salt and black pepper
Instructions:
1. Cook Potatoes and Eggs
Boil the diced russet potatoes in salted water until fork-tender (about 10-15 minutes). Drain and let cool.
Meanwhile, hard-boil the eggs (about 10 minutes), cool in an ice bath, peel, and chop.
2. Cook Bacon
Fry the bacon until crisp. Set aside on paper towels to drain, then crumble or chop.
3. Prep the Vegetables
Finely chop the sweet onion and celery.
Slice the green onions (just the green parts for a milder bite).
4. Mix It All Together
In a large mixing bowl, combine the cooled potatoes, chopped eggs, bacon, sweet onion, celery, and green onions.
In a separate bowl, mix the bacon mayo and yellow mustard until smooth.
Fold the mayo-mustard mixture gently into the salad until everything is evenly coated.
Season with salt and black pepper to taste.
5. Chill and Serve
Refrigerate the salad for at least 1 hour before serving to let the flavors meld.
Garnish with extra green onions or bacon bits for presentation.
A fresh batch of potatoes, ready to be transformed into a delicious potato salad.
Tips for Perfect Potato Salad
Don’t overboil the potatoes—they should be soft but not falling apart.
Let everything cool before mixing to avoid a greasy or runny texture.
Use thick-cut bacon for maximum crunch and flavor.
This salad tastes even better the next day—perfect for meal prep or next-day parties.
Variations to Try
Add chopped pickles or relish for a tangy crunch.
Mix in shredded cheddar for extra richness.
Try smoked gouda or blue cheese for a gourmet spin.
Spice it up with a dash of cayenne or diced jalapeños.
Why This Loaded Potato Salad Wins
This isn’t just any side dish—it’s a full-on flavor experience. The combination of creamy egg, smoky bacon, sweet onion, and tangy mustard tied together with homemade bacon mayonnaise creates a savory, indulgent bite every time. It’s rustic comfort food with a gourmet edge—and it’ll blow traditional mayo-based salads out of the water.