Chunky Potato Salad

This chunky potato salad is so simple and yet so delicious, mixed with mayo, pickle juice, green onions, bacon, and spices.

This is a take on a potato salad I had last Fourth of July that my Irish friend, Anna, made. We all RAVED about it, so I wanted to recreate it with just a couple of tweaks.

It’s basically just the same as Anna’s, just I added a touch of pickle juice and some dijon mustard to make it a little more tangy.

Chunky Potato Salad Ingredients

Here’s what you’ll need to for simple, and delicious, potato salad:

Small potatoes: You can use tiny potatoes, or even fingerlings. Just cut them into chunks — no slimy, small potatoes here!

Green onions: Sliced.

Bacon: Just a few pieces, crispy and chopped.

Spices: I use salt, pepper, garlic powder, onion powder, and paprika.

Dijon mustard: I love the little tang it gives.

Pickle juice: A little goes a long way here!

How to Make Chunky Potato Salad

This is so easy to throw together a few hours ahead of time… or even the day before!

Step 1: Cook your potatoes (& prep some ingredients)

After cutting your potatoes into chunks, add them to a pot of salted water and bring to a boil. Reduce to a simmer and let them cook until tender (about 15 minutes, but check on them and adjust the time accordingly!).

Meanwhile, I like to throw the 2-3 slices of bacon in a pan and let those cook while the potatoes are cooking. They’re done when they’re to your crispy liking. Just let drain on some paper towels and then roughly chop.

I also slice my green onions during this time and set them aside.

Step 2: Make the dressing

Now, combine the mayo, dijon mustard, pickle juice, and spices. Mix it all up, then taste and adjust to your liking.

Step 3: Mix everything with the potatoes

Now when the potatoes are done, just drain them and let them cool for a bit before mixing everything together. I just dump the dressing, green onions, and bacon in with the potatoes and stir to combine!