12 Delicious Bennos Bacon Potato Salad Recipes

Kickstart your culinary adventure with our roundup of 12 Delicious Bennos Bacon Potato Salad Recipes that promise to transform your ordinary meals into extraordinary feasts! Perfect for picnics, potlucks, or just a cozy night in, these recipes blend the smoky goodness of bacon with the hearty comfort of potatoes. Dive in and discover your next favorite dish that’s sure to impress family and friends alike!

Classic Bennos Bacon Potato Salad

Oh, you’re gonna love this twist on the classic. Bennos Bacon Potato Salad is the side dish that steals the show, every time. Creamy, smoky, and with just the right crunch, it’s a no-brainer for your next BBQ.

Ingredients

• 2 lbs of baby potatoes, halved
• 6 slices of thick-cut bacon, chopped
• A big spoonful of Dijon mustard
• A couple of green onions, thinly sliced
• A splash of apple cider vinegar
• 1/2 cup of mayo
• A pinch of salt and a crack of black pepper

Instructions

1. Boil those baby potatoes in salted water until they’re fork-tender, about 15 minutes. Drain and let them cool a bit.
2. While the potatoes are cooling, fry up the bacon in a skillet over medium heat until crispy. Drain on paper towels.
3. In a large bowl, whisk together the mayo, Dijon mustard, apple cider vinegar, salt, and pepper. Taste it? Yeah, that’s the good stuff.
4. Toss the slightly cooled potatoes into the bowl with the dressing. Gently mix until each piece is lovingly coated.
5. Fold in the crispy bacon and green onions. Save a little bacon for garnish because we eat with our eyes first.
6. Chill the salad for at least an hour before serving. Trust me, it’s worth the wait.

This salad’s got layers—creamy, tangy, smoky, with a pop of freshness from the onions. Serve it on a lettuce leaf for a fancy touch or straight out of the bowl with a big spoon. No judgment here.

Spicy Bennos Bacon Potato Salad

Craving a side that slaps? This Spicy Bennos Bacon Potato Salad is your next BBQ hero—packed with heat, crunch, and all the smoky goodness.

Ingredients

• 2 lbs baby potatoes, halved
• 6 slices of thick-cut bacon
• A splash of olive oil
• A couple of green onions, sliced
• 1/2 cup mayo
• 2 tbsp spicy brown mustard
• 1 tsp smoked paprika
• A pinch of salt and pepper
• 1/4 cup pickled jalapeños, chopped

Instructions

1. Preheat your oven to 400°F. Toss the halved baby potatoes with a splash of olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes until golden and fork-tender.
2. While the potatoes roast, cook the bacon in a skillet over medium heat until crispy, about 6 minutes per side. Drain on paper towels, then chop into bits.
3. In a large bowl, whisk together the mayo, spicy brown mustard, smoked paprika, and another pinch of salt and pepper. Pro tip: This is your dressing—make it zingy!
4. Add the roasted potatoes, chopped bacon, sliced green onions, and pickled jalapeños to the bowl. Gently toss everything until the potatoes are well-coated. Another pro tip: Let it sit for 10 minutes to let the flavors marry.
5. Give it a final taste and adjust the seasoning if needed. Final pro tip: For extra crunch, sprinkle with more jalapeños right before serving.

Dig into this creamy, smoky, and spicy potato salad that’s got just the right amount of kick. Serve it warm or cold—it’s killer either way, especially with a cold beer on the side.

Creamy Bennos Bacon Potato Salad

Just when you thought potato salad couldn’t get any better, we’re tossing in crispy bacon and a creamy dressing that’ll make your taste buds dance. Perfect for picnics or just because.

Ingredients

• 2 lbs of baby potatoes, halved
• 6 slices of thick-cut bacon, chopped
• A big spoonful of mayo
• A splash of apple cider vinegar
• A couple of green onions, sliced
• A pinch of salt and pepper
• A handful of fresh dill, chopped

Instructions

1. Boil the baby potatoes in salted water for 15 minutes or until fork-tender. Drain and let them cool a bit.
2. While the potatoes are cooling, fry the chopped bacon in a pan over medium heat until crispy, about 5 minutes. Drain on paper towels.
3. In a large bowl, mix the mayo, apple cider vinegar, salt, and pepper until smooth.
4. Add the slightly cooled potatoes to the bowl, gently tossing to coat them in the dressing.
5. Fold in the crispy bacon, green onions, and fresh dill until everything’s evenly distributed.
6. Chill the salad in the fridge for at least 30 minutes to let the flavors meld together.

Kick back and watch as this salad disappears at your next gathering. The creamy dressing clings to each potato, while the bacon adds a smoky crunch. Serve it on a bed of lettuce for an extra pop of color.

Herbed Bennos Bacon Potato Salad

Zesty and bold, this Herbed Bennos Bacon Potato Salad is your next picnic showstopper. Packed with flavor and easy to whip up, it’s a crowd-pleaser that doesn’t skimp on the good stuff.

Ingredients

• 2 lbs baby potatoes, halved
• 6 slices thick-cut bacon, chopped
• A big handful of fresh dill, chopped
• A couple of green onions, thinly sliced
• A splash of apple cider vinegar
• 1/2 cup mayo
• 1 tbsp Dijon mustard
• Salt and pepper, to season

Instructions

1. Boil the baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and let them cool slightly.
2. While the potatoes cook, fry the chopped bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels.
3. In a large bowl, whisk together the mayo, Dijon mustard, and a splash of apple cider vinegar. Season with salt and pepper.
4. Add the warm potatoes to the bowl, tossing gently to coat in the dressing. Tip: The warmth helps the potatoes absorb the flavors better.
5. Fold in the crispy bacon, fresh dill, and green onions. Tip: Save a little of each for garnish to make it pop.
6. Chill the salad for at least 30 minutes before serving. Tip: This rest time lets the flavors meld beautifully.

Hearty and herby, this potato salad boasts a creamy texture with crispy bacon bits in every bite. Serve it on a platter lined with lettuce leaves for an extra touch of green, or pack it for your next outdoor adventure.

Cheesy Bennos Bacon Potato Salad

Zesty doesn’t even begin to cover it—this Cheesy Bennos Bacon Potato Salad is your next obsession. Creamy, crunchy, and packed with flavor, it’s the side dish that steals the show.

Ingredients

• 2 lbs of baby potatoes, halved
• 6 slices of thick-cut bacon, chopped
• 1 cup of sharp cheddar cheese, shredded
• 1/2 cup of mayo
• 1/4 cup of sour cream
• 2 tbsp of apple cider vinegar
• 1 tbsp of Dijon mustard
• 1/2 tsp of smoked paprika
• A couple of green onions, sliced
• Salt and freshly ground black pepper, to your liking

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Roast for 25-30 minutes until golden and fork-tender.
3. While the potatoes roast, cook the chopped bacon in a skillet over medium heat until crispy. Drain on paper towels.
4. In a large bowl, whisk together mayo, sour cream, apple cider vinegar, Dijon mustard, and smoked paprika. Tip: For extra creaminess, let the dressing sit for 10 minutes before mixing.
5. Add the roasted potatoes, crispy bacon, shredded cheddar, and green onions to the bowl. Gently toss to coat everything in the dressing. Tip: Fold in the cheese while the potatoes are still warm for melty goodness.
6. Season with salt and pepper, then chill for at least 30 minutes before serving. Tip: This salad tastes even better the next day, so feel free to make it ahead!

Perfect for picnics or as a hearty side, this potato salad is a creamy, cheesy dream with a smoky bacon crunch. Serve it on a bed of greens for a colorful twist or scoop it straight from the bowl—no judgment here.

Vegan Bennos Bacon Potato Salad

Nail your next BBQ side with this smoky, creamy, totally plant-based twist on a classic. It’s all about the crunch, the cream, and that unbeatable bacon-y vibe—no animals harmed.

Ingredients

• 2 lbs baby potatoes, halved
• A couple of tbsp olive oil
• A generous sprinkle of salt
• 1 cup vegan mayo
• A splash of apple cider vinegar
• 1 tbsp maple syrup
• A handful of chopped chives
• 1 package of vegan bacon, crisped and crumbled

Instructions

1. Preheat your oven to 400°F—get it hot for those taters.
2. Toss halved baby potatoes with olive oil and salt on a baking sheet. Roast for 25 mins until golden. Tip: Don’t overcrowd the pan for max crispiness.
3. Whisk vegan mayo, apple cider vinegar, and maple syrup in a large bowl. Taste and adjust sweetness or tang as needed.
4. Add roasted potatoes to the bowl, gently folding to coat. Tip: Let potatoes cool slightly to keep the salad from getting too mushy.
5. Stir in chopped chives and crumbled vegan bacon last for that fresh, smoky finish. Tip: Add bacon right before serving to maintain crunch.

Outrageously creamy with a smoky crunch, this salad steals the show. Serve it warm or chill for a firmer bite—either way, it’s a crowd-pleaser.

Gluten-Free Bennos Bacon Potato Salad

Skip the store-bought stuff—this gluten-free Bennos Bacon Potato Salad is your new summer staple. Smoky, creamy, and crunch, it’s a side that steals the show.

Ingredients

• 2 lbs baby potatoes, halved
• 6 strips of bacon, chopped
• A big handful of fresh dill, chopped
• 3 green onions, sliced thin
• 1/2 cup mayo
• A splash of apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• Salt and pepper, to make it right

Instructions

1. Boil the potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let them cool slightly.
2. While the potatoes cook, fry the bacon in a skillet over medium heat until crispy, about 6 minutes. Drain on paper towels.
3. In a large bowl, whisk together mayo, vinegar, Dijon, and smoked paprika. Season with salt and pepper.
4. Toss the warm potatoes in the dressing. Tip: Warm potatoes absorb flavors better!
5. Fold in bacon, dill, and green onions. Tip: Save a little bacon for garnish—it’s all about the crunch.
6. Chill for at least 30 minutes before serving. Tip: This salad gets better as it sits, so make it ahead!

Final touch: This salad is creamy with a smoky kick and pops of freshness from the dill. Serve it on a platter with extra bacon on top for that Instagram-worthy finish.

Low-Carb Bennos Bacon Potato Salad

You won’t believe how this low-carb twist on potato salad steals the show at every BBQ. Bold flavors, zero guilt—let’s dive in.

Ingredients

• 2 lbs of cauliflower, chopped into bite-sized pieces (your potato stand-in)
• 8 slices of thick-cut bacon, because more is merrier
• A big handful of fresh chives, snipped
• A couple of tbsp of mayo, the glue that holds it all together
• A splash of apple cider vinegar, for that tangy kick
• A pinch of salt and pepper, to wake up those flavors

Instructions

1. Preheat your oven to 400°F—this is where the magic starts.
2. Spread the cauliflower on a baking sheet. Roast for 20 minutes until just tender. Tip: Don’t overcrowd the pan, or you’ll steam instead of roast.
3. While that’s happening, fry the bacon in a skillet over medium heat until crispy. Drain on paper towels, then chop into bits.
4. In a large bowl, whisk together the mayo, apple cider vinegar, salt, and pepper. Tip: Taste as you go—adjusting is key.
5. Toss the roasted cauliflower and bacon bits into the bowl. Mix gently to coat everything evenly. Tip: Let it sit for 10 minutes before serving to let the flavors marry.
6. Garnish with those fresh chives for a pop of color and freshness.

Boom. You’ve got a creamy, crunchy, smoky side that’ll have everyone asking for seconds. Serve it chilled or at room temperature—it’s killer either way.

Sweet and Savory Bennos Bacon Potato Salad

Craving a side that steals the show? This Sweet and Savory Bennos Bacon Potato Salad is your ticket to flavor town—perfect for picnics, BBQs, or just because.

Ingredients

• 2 lbs of baby potatoes, halved
• 6 slices of thick-cut bacon, chopped
• A splash of apple cider vinegar
• A couple of tbsp of maple syrup
• 1/4 cup of mayo
• A handful of green onions, sliced
• Salt and pepper, just enough to season

Instructions

1. Boil the baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and let them cool slightly.
2. While the potatoes cool, fry the chopped bacon in a pan over medium heat until crispy, about 5-7 minutes. Drain on paper towels.
3. In a large bowl, whisk together the apple cider vinegar, maple syrup, and mayo until smooth. Tip: The vinegar adds a tangy punch that balances the sweetness.
4. Toss the warm potatoes with the dressing, then fold in the crispy bacon and green onions. Tip: Adding the bacon while the potatoes are warm helps the flavors meld.
5. Season with salt and pepper to taste. Tip: Don’t skip the seasoning—it brings all the flavors together.

Velvety potatoes meet crispy bacon in a dance of sweet and savory. Serve it warm for a comforting side, or chill it for a refreshing twist. Either way, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Smoky Bennos Bacon Potato Salad

Kick your potato salad game up a notch with this smoky, bacon-loaded twist that’s begging for a spot at your next BBQ.

Ingredients

• 2 lbs of baby potatoes, halved
• 6 slices of thick-cut bacon
• A splash of apple cider vinegar
• A couple of green onions, sliced
• 1/2 cup of mayo
• 1 tbsp of Dijon mustard
• A pinch of smoked paprika
• Salt and pepper, to get it just right

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Lay the bacon slices on the sheet and bake for 15-20 minutes until crispy. Tip: Save the bacon grease for an extra flavor boost in other dishes.
3. While the bacon cooks, boil the potatoes in salted water for 10-12 minutes until fork-tender. Drain and let them cool slightly.
4. Chop the crispy bacon into bite-sized pieces.
5. In a large bowl, whisk together mayo, Dijon, vinegar, smoked paprika, salt, and pepper. Tip: The vinegar cuts through the richness, balancing the flavors.
6. Toss the warm potatoes in the dressing, then fold in the bacon and green onions. Tip: Adding the bacon while the potatoes are warm helps the flavors meld.

Layers of smoky, creamy, and crunchy make this salad a standout. Serve it warm for the best texture, or chill it to let the flavors deepen overnight.

Tangy Bennos Bacon Potato Salad

Tangy Bennos Bacon Potato Salad is the summer side dish that’ll steal the spotlight at your next BBQ. Think crispy bacon, tender potatoes, and a dressing that packs a punch.

Ingredients

• 2 lbs baby potatoes, halved
• 6 slices of thick-cut bacon
• A big handful of fresh parsley, chopped
• 3 green onions, thinly sliced
• A splash of apple cider vinegar
• A couple of tablespoons of mayo
• A teaspoon of Dijon mustard
• Salt and pepper, just enough to season

Instructions

1. Boil the baby potatoes in salted water until fork-tender, about 12-15 minutes. Tip: Start with cold water to ensure even cooking.
2. While the potatoes cook, fry the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels, then crumble.
3. Whisk together the apple cider vinegar, mayo, and Dijon mustard in a large bowl. Season with salt and pepper. Tip: The vinegar adds tang, but balance it with the creaminess of mayo.
4. Drain the potatoes and let them cool slightly before tossing them in the dressing. Tip: Warm potatoes absorb flavors better.
5. Add the crumbled bacon, parsley, and green onions to the bowl. Gently mix everything together.

Ready to wow? This salad’s creamy yet tangy, with a smoky crunch from the bacon. Serve it warm or chill it for an hour to let the flavors meld—either way, it’s a crowd-pleaser.

Loaded Bennos Bacon Potato Salad

Okay, let’s dive straight into this flavor bomb. Loaded Bennos Bacon Potato Salad is your next BBQ superstar—creamy, crunchy, and packed with smoky goodness.

Ingredients

• 3 lbs of baby potatoes, halved
• A couple of slices of thick-cut bacon
• 1/2 cup of sour cream
• A splash of apple cider vinegar
• 1/4 cup of chopped chives
• 1 tbsp of Dijon mustard
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F. Toss the halved baby potatoes with a drizzle of olive oil and a pinch of salt. Roast for 25 minutes until golden and fork-tender.
2. While the potatoes roast, chop the bacon into bite-sized pieces. Fry in a pan over medium heat until crispy, about 5 minutes. Drain on paper towels.
3. In a large bowl, whisk together the sour cream, apple cider vinegar, Dijon mustard, and another pinch of salt and pepper. This is your creamy dressing base.
4. Once the potatoes are done, let them cool for 5 minutes. Then, gently fold them into the dressing along with the crispy bacon and chopped chives.
5. Tip: For extra flavor, reserve a bit of bacon fat and drizzle it over the salad before serving.
6. Tip: If you’re prepping ahead, hold off on adding the chives until right before serving to keep them fresh and vibrant.
7. Tip: Want a bit of heat? Add a dash of hot sauce to the dressing for a spicy kick.

Crunchy bacon, tender potatoes, and that tangy dressing come together in every bite. Serve it warm with a sprinkle of extra chives on top, or pack it cold for your next picnic—it’s a crowd-pleaser either way.

Conclusion

Yum! These 12 Bennos Bacon Potato Salad Recipes are sure to bring a burst of flavor to your table. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here for everyone. Don’t forget to try them out, share your favorite in the comments, and pin this article on Pinterest to spread the deliciousness!