Smoky Salt and Vinegar Potato Salad Recipe with Bacon

If you love salt and vinegar potato chips, this smoky salt and vinegar potato salad is your new go-to cookout side dish. Baby Yukon gold potatoes are steamed with apple cider vinegar and liquid smoke, tossed with more vinegar while warm, roasted until golden, then folded with crispy bacon, green onions, fresh parsley, smoked salt, and a creamy dressing.

The trick is layering the vinegar and smoky flavor in a few places so every bite tastes bold, tangy, and seasoned all the way through. The potatoes absorb the vinegar while they are warm, then get roasted for golden edges before being tossed with bacon and mustard dressing. It is a smoky, savory potato salad you can serve warm, at room temperature, or chilled.

Jump to:

• What is Salt and Vinegar Potato Salad?
• Why You'll Love This Salt and Vinegar Potato Salad
• Ingredients
• Variations and Substitutions
• How to Make Salt and Vinegar Potato Salad
• Tips for the Best Results
• Storage and Make-Ahead
• What to Serve with Salt and Vinegar Potato Salad
• Frequently Asked Questions
• Smoky Salt and Vinegar Potato Salad with Bacon

Whether you're planning a backyard BBQ, picnic, or summer cookout, this is the potato salad friends and family will ask you bring. It's easy to make ahead, tastes even better the next day, and pairs perfectly with burgers, grilled chicken, ribs, and pulled pork.

What is Salt and Vinegar Potato Salad?

Salt and Vinegar Potato Salad is a tangy potato salad made by soaking warm potatoes in vinegar before tossing them with a creamy dressing. The vinegar soaks into the potatoes as they cool, creating bold flavor in every bite. This version is loaded with crispy bacon, green onions, parsley, and a smoky mustard dressing for a delicious twist on a classic summer side dish.

Don't you just love bacon?

I'm always looking for new ways to incorporate it into my life.  I know what you’re thinking: “that shouldn’t be very difficult.”  And you’re right – it’s not hard at all. Case-in-point this Smoky Salt and Vinegar Potato Salad with BACON! 🥓

Brilliant – right?? Potato salad is just begging for some bacon. And I don’t like to see anyone beg, so bring on the bacon!

Why You'll Love This Salt and Vinegar Potato Salad

If you're a fan of salt and vinegar chips, this potato salad was made for you. The secret is adding vinegar while the potatoes are still warm.

• Crispy and golden. Roasting the potatoes after marinating gives you golden, slightly crisp edges instead of the soft, waterlogged texture you get from boiling alone.
• Vinegar-forward flavor, in every bite. The potatoes are marinated twice — once warm, once cut — so the tang penetrates instead of just coating the outside.
• Real smokiness. Smoked salt and a touch of liquid smoke do the work a smoker would, without firing one up.
• Bacon. Obviously. Ten strips, baked crisp and folded in at the end.
• Make-ahead friendly. Great for potlucks, cookouts, and graduation parties because it holds up well and can be made a day in advance.
• Creamy smoky dressing. This potato salad has bold and tangy flavor, it stands out from traditional versions and always earns a spot on my summer menu.

Ingredients

• Baby Yukon Gold Potatoes - Creamy, buttery, and perfect for potato salad because they hold their shape after cooking.
• Apple Cider Vinegar - The star ingredient that gives this potato salad its signature tangy flavor.
• Bacon - Adds smoky, salty flavor and plenty of crunch.
• Green Onions - Provide freshness and a mild onion flavor.
• Fresh Parsley - Brightens the salad and balances the richness.
• Mayonnaise - Creates a creamy dressing without overpowering the vinegar flavor.
• Stone Ground Mustard - Adds depth and a subtle tang.
• Honey - Balances the acidity with a touch of sweetness.
• Smoked Salt and Liquid Smoke - The secret ingredients that bring a subtle smoky flavor to every bite.

Variations and Substitutions

• No smoked salt on hand? Regular sea salt works — you'll lose some smokiness, but the vinegar flavor carries the dish. 
• Make It Vegetarian - Skip the bacon and add add ½ teaspoon extra smoked salt to compensate for the savory loss.
• No liquid smoke? A bit of smoked paprika in the dressing gets you close.
• Add More Crunch - Mix in diced celery, extra green onions, or chopped dill pickles.
• Make It Extra Tangy - Add an additional tablespoon of apple cider vinegar before serving.
• Add Fresh Herbs - Try dill, chives, or rosemary for even more flavor.

How to Make Salt and Vinegar Potato Salad

I wanted my potatoes to be really infused with the vinegar and smoke, so I incorporated it at several stages throughout the cooking process.  

Bake the bacon. Preheat the oven to 400°F. Lay bacon on a foil-lined baking sheet and bake for 13–15 minutes, until moderately crispy. Remove, drain on paper towels, and chop. Leave the oven on.

Steam the potatoes. While the bacon cooks, place the whole potatoes in a pot with ¾ cup apple cider vinegar, ½ cup water, and 1 tablespoon liquid smoke. Cover and steam over medium to medium-low heat for 20 minutes, until fork-tender.

First marinade. Drain and discard the steaming liquid. Cut the potatoes in half and place them in a large bowl. Stir together the remaining ¼ cup vinegar, ¼ teaspoon liquid smoke, ½ teaspoon smoked salt, and the pepper, then pour over the potatoes and fold gently several times.

Roast. Using a slotted spoon, transfer the potatoes to a parchment-lined baking sheet (leave the marinade behind — discard it after this step). Drizzle with olive oil, toss by hand, sprinkle with the remaining ½ teaspoon smoked salt, and arrange cut-side down. Roast for 20–25 minutes, until golden crispy around the edges and cooked through.

Pro Tip: Put the olive oil on the potatoes after the vinegar mixture has had time to soak in.  If you add the oil first -  or at the same time as the vinegar - it will create a barrier, preventing the potatoes from soaking up all that tangy goodness.

Make the dressing. While the potatoes roast, whisk together the dressing ingredients.

Combine. Transfer the roasted potatoes to a large bowl.

Add the chopped BACON, sliced green onions, chopped parsley, and dressing mixture (vinegar, mayo, stone ground mustard, olive oil, and liquid smoke).

Gently fold everything together until evenly coated.

Cover and let sit at room temperture or in the refrigerate for at least one hour before serving. Garnish with additional bacon, parsley, and green onions if desired.

Now enjoy this salt and vinegar masterpiece... it’s a major league home-run if I do say so myself.  Out. Of. The. Park. We’re talking grand slam here people.

Tips for the Best Results

• Use Yukon Gold potatoes for the best texture.
• Don't skip either marinade step — the double application of vinegar is what makes this taste like salt and vinegar chips instead of regular potato salad.
• Toss the potatoes gently to keep them from breaking apart.
• Cut the potatoes after steaming, not before, so they hold their shape on the baking sheet.
• Roast cut-side down for the crispiest edges.
• Taste the dressing before adding it — smoked salt brands vary in intensity, so adjust to taste.
• Make it several hours ahead for the best flavor.
• Garnish just before serving for the freshest appearance.

Storage and Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This salad is traditionally served warm or room temperature, but it's just as good cold, which makes it genuinely make-ahead friendly: roast the potatoes and mix the dressing a day in advance, then combine and bring to room temperature (or rewarm gently) before serving.

Because this recipe includes bacon and a mayonaise based dressing, keep it chilled until serving and do not leave it out too long at cookouts and picnics.

What to Serve with Salt and Vinegar Potato Salad

This smoky potato salad is especially good with BBQ, grilled meats, and seafood. Serve it with pulled pork sliders, BBQ ribs, grilled chicken, burgers, grilled pork chops, hot dogs, brats, grilled shrimp, or boiled lobster with drawn butter.

Frequently Asked Questions

Is salt and vinegar potato salad served warm or cold?

This potato salad can be served warm, room temperature, or chilled. It has the best roasted-potato texture when served warm, but the vinegar and smoky dressing still taste delicious after chilling.

What are the best potatoes to use?

Baby Yukon Gold potatoes are ideal because they're naturally creamy, hold their shape well after cooking and they absorb the vinegar marinade well. Red potatoes will also work well. Russet potatoes are not ideal because they are starchier and can break down too much.

Do you boil the potatoes for this recipe?

No — this recipe steams the potatoes in an apple cider vinegar bath instead of boiling them in plain water. Steaming keeps the potatoes from waterlogging and lets the vinegar flavor start soaking in immediately, which plain-water boiling doesn't do.

Why do you add vinegar to warm potatoes?

Warm potatoes absorb vinegar more effectively than cold potatoes, creating deeper flavor throughout the salad.

Can I make this potato salad without bacon?

Yes. You can leave out the bacon for a meatless version. Add a little extra smoked salt, or smoked paprika for more savory flavor.

Can I make salt and vinegar potato salad ahead of time?

Yes! This potato salad actually tastes better after several hours in the refrigerator.

You can also, roast the potatoes and prepare the dressing up to a day ahead, then combine just before serving (or combine ahead and serve cold/at room temperature).

Can you freeze potato salad?

I do not recommend freezing this potato salad. The potatoes can become watery and grainy, and the mayonnaise-based dressing may separate after thawing.

How long does potato salad last in the fridge?

Stored properly in an air tight container in the refrigerator, it will stay fresh for up to 4 days.

What goes with potato salad?

Potato salad goes well with burgers, ribs, pulled pork, grilled chicken, steak, hot dogs, brats, grilled shrimp, and lobster.

What kind of vinegar is best for potato salad?

Apple cider vinegar works well in this recipe because it is tangy, slightly fruity, and strong enough to give the potatoes that salt-and-vinegar flavor.

If you're looking for a potato salad that's anything but ordinary, this Salt and Vinegar Potato Salad recipe delivers everything you want in a summer side: bold flavor, simple ingredients, and plenty of texture. The combination of tangy vinegar-soaked potatoes, smoky bacon, fresh herbs, and creamy dressing that's guaranteed to steal the spotlight at your next cookout.

Until next time my friend… love, peace, and bacon grease.✌️

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