If regular potato salad sometimes feels a little too dense or dry, changing the mix-ins can make a big difference. This bacon mashed potato salad combines fluffy mashed potatoes with crispy bacon, plain yogurt, and whole-grain mustard for a rich yet pleasantly tangy flavor. Finely chopped pickles and onion add a crisp bite, while a small drizzle of truffle oil gives the finished salad a subtle aroma.
Pile it onto soft rolls or sandwich bread, or serve it alongside steak for a creamy, satisfying restaurant-style side dish.
⏱️ Cooking Time: About 25 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 300 g (10.6 oz) potatoes, about 2 medium potatoes
- 6 strips bacon
- 1 cucumber pickle
- 1/4 onion
🧂 Dressing & Seasonings
- 2 tbsp mayonnaise
- 2 tbsp plain yogurt
- 1 tbsp whole-grain mustard
- 1/2 tbsp truffle oil, or extra-virgin olive oil
- 2 pinches salt
- 2 pinches ground black pepper
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Bacon Mashed Potato Salad
- Boil the potatoes: Peel the potatoes and cut them into medium-sized chunks. Add them to boiling water and cook for about 15 minutes, until completely tender. Cutting the potatoes into chunks helps them cook more quickly.
- Mash the potatoes: Drain the cooked potatoes and transfer them to a bowl while they are still hot. Roughly mash them with a fork or potato masher. Mashing the potatoes while warm helps them break down smoothly without forming firm lumps.
- Cook the bacon: Place the bacon in a dry skillet without adding oil. Cook over medium-low heat until crisp.
- Drain and chop the bacon: Transfer the cooked bacon to a paper towel to remove excess grease. Let it cool, then finely chop it with a knife.
- Prepare the onion and pickle: Finely chop the onion and cucumber pickle. Soak the chopped onion in cold water for about 5 minutes to mellow its sharp flavor, then drain and squeeze out as much moisture as possible with a paper towel.
- Combine the main ingredients: Add the chopped onion, pickle, and 3/4 of the chopped bacon to the bowl of mashed potatoes.
- Mix in the dressing: Add the mayonnaise, plain yogurt, whole-grain mustard, truffle oil, salt, and black pepper. Fold everything together evenly with a spatula.
- Plate and garnish: Spoon the finished potato salad onto a serving plate, then sprinkle the remaining 1/4 of the crispy bacon over the top.
✓ Key Tips for Success
- Mash the potatoes while they are hot: Potatoes mash more smoothly while they are still steaming hot.
- Remove as much moisture as possible from the onion and pickle: Excess water can make the potato salad loose and watery as it sits.
✓ Serving Tips
- Make a potato salad sandwich: Spoon a generous amount into lightly buttered dinner rolls or between slices of sandwich bread for a filling potato salad sandwich.
- Serve it with steak: Pair it with beef steak or grilled chicken breast and serve it like mashed potatoes as a creamy side dish.
- Adjust the finishing oil: If you do not enjoy the aroma of truffle oil, replace it with extra-virgin olive oil or simply leave the oil out.
✓ How to Choose Good Potatoes
- Shape and size: Choose potatoes with an even overall shape, without dents or unusually deformed curves. Potatoes of similar size are preferable.
- Skin and eyes: Look for potatoes with dry skin and no visible cuts or damage. Choose potatoes with fewer, shallow eyes.
- Color and sprouts: Select potatoes with an even skin color and no sprouts. Avoid potatoes with green skin caused by exposure to light.
✓ Potato Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 70.00 kcal |
| Carbohydrates | 16.07 g |
| Protein | 1.93 g |
| Fat | 0.03 g |
| Sodium | 1.00 mg |
Based on 100 g (3.5 oz) of raw Sumi potatoes. Actual nutrition may vary depending on variety, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. How tender should the potatoes be before I stop boiling them?
Insert a chopstick or fork into the center of the thickest potato piece. The potatoes are fully cooked when it slides in without resistance and the surface begins to split or crumble slightly.
Q2. Why did my potato salad become watery after being refrigerated?
This can happen if excess moisture remains in the chopped onion and pickle, or if the potatoes are sealed in a container while they are still too hot and condensation forms. Squeeze out the vegetables thoroughly and let the salad cool slightly before storing it.
Q3. Can I use sour cream or milk instead of plain yogurt?
Yes. Sour cream can be used for a tangy, richer creaminess similar to the restaurant-style version. If using milk, add no more than 1 tbsp at a time because too much can make the potato salad runny.
Combining soft mashed potatoes with crispy bacon and a tangy yogurt dressing creates a flavorful bacon mashed potato salad that does not feel overly heavy. Enjoy it on its own as a side dish, pile it into dinner rolls or sandwich bread, or serve it next to steak for a creamy accompaniment.
Save or bookmark this recipe for the next time you want an easy restaurant-style potato side, and share it with someone who loves creamy potato dishes.
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