Billy Sims' Potato Salad Recipe: Smoky Bacon and Mustard Vinaigrette Bliss

Billy Sims' potato salad recipe transforms a classic Southern side into something extraordinary—smoky bacon, tangy mustard, and creamy texture that disappears faster than you can say "second helping."

This isn't your grandmother's potato salad; it's a bold, flavor-packed dish that stands up to any main course, thanks to crispy bacon bits and a mustard vinaigrette that cuts through richness.

The secret lies in perfectly boiled potatoes and a dressing that balances heat, acidity, and creaminess without overpowering the natural taste of the spuds.

What sets this recipe apart is the smoky depth from crispy bacon, which adds a savory backbone to the dish, while the mustard vinaigrette—made with apple cider vinegar and Dijon—brings a bright, tangy contrast.

Hard-boiled eggs and diced celery add texture and freshness, while sweet pickle relish introduces a subtle sweetness that rounds out the flavors. The result? A creamy yet light potato salad that’s rich enough to satisfy but never feels heavy.

This recipe delivers restaurant-quality results with minimal effort—just boil, mix, and chill. The potatoes stay firm and creamy, the bacon stays crispy, and the dressing binds everything together without making the salad soggy.

Whether you're serving it at a picnic, family gathering, or holiday feast, this potato salad will be the star of the side dish lineup.

For extra flair, garnish with fresh dill or a sprinkle of smoked paprika before serving. The foolproof technique ensures perfect texture every time, and the flavors only deepen as it chills. Let’s get cooking—your taste buds (and dinner guests) will thank you.

Ingredients for billy sims potato salad

Bold flavors and crispy bacon make this potato salad unforgettable—just 13 ingredients for a showstopper side.

The potatoes are non-negotiable—Yukon Golds stay creamy when boiled, but Russets work too if you prefer fluffier texture. Costco sells pre-peeled Yukon Golds in bulk, which saves time. For the bacon, thick-cut is key—it stays crispy and adds that smoky backbone. If you can't find thick-cut, regular bacon cooked extra long does the trick. The eggs? Fresh is best—they hold their shape better when chopped. Buy them the day you plan to cook and refrigerate immediately.

No thick-cut bacon? Regular bacon cooked until extra crispy works, but you'll need to drain it well. Short on Dijon? Yellow mustard at half the amount gets you close. The pickle relish can be swapped for sweet corn relish if you prefer a different sweetness. Fresh dill is ideal, but dried dill at one-third the amount works in a pinch. The smoked paprika adds depth—skip it if you're sensitive to heat. For a lighter version, reduce the mayo by half and add Greek yogurt instead.

This salad tastes even better the next day—make it ahead for parties. Store in an airtight container for up to 4 days in the fridge. The bacon stays crispy if you layer it on top just before serving. For leftovers, reheat gently in the microwave and add a splash of mayo to restore creaminess. Garnish with extra dill or paprika right before serving—it makes all the difference. Freezes for 3 months if you want to prep early.

Step-by-step instructions for Billy Sims' potato salad

Here's how to make this smoky, tangy potato salad that's perfect for any picnic or potluck.

Start by placing the 3 lb Yukon Gold Potatoes in a large pot and covering them with cold water. Add 1.5 tsp Kosher Salt and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 15-20 minutes until the potatoes are fork-tender.

Drain the potatoes immediately and let them cool slightly for 5 minutes. While they're still warm, use a potato masher or fork to roughly mash them—you want some texture, not a puree. This gives the salad that classic chunky texture that holds up so well. Let them cool completely before mixing with other ingredients.

In a large skillet, cook the 12 oz Center-Cut Bacon over medium heat until it's deep golden brown and crispy, about 12-15 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pan.

While the bacon cooks, chop the 6 whole Hard-Boiled Large Eggs into bite-size pieces and set aside. Also, dice the 3 whole Celery Stalks into small pieces—about ¼-inch cubes. These will add crunch and freshness to balance the richness of the bacon and mayo.

In a medium bowl, whisk together the 1.5 cups Mayonnaise, 2 tbsp Dijon Mustard, 2 tbsp Apple Cider Vinegar, 1 tsp Smoked Paprika, 1 tsp Sugar, 0.5 tsp Freshly Ground Black Pepper, and 1.5 tsp Kosher Salt. This is where the magic happens—the smoky paprika and tangy vinegar create a flavor profile that's both bold and balanced.

Taste the dressing and adjust seasoning if needed. You might want to add a splash more vinegar if it's too thick, or a pinch of salt if it needs more punch. The dressing should be smooth and well-combined, ready to bring all the ingredients together in harmony.

In a large mixing bowl, combine the cooled potatoes, chopped bacon, chopped eggs, and diced celery. Pour the dressing over everything and gently fold until fully coated. Add the 0.5 cup Sweet Pickle Relish and 0.25 cup Fresh Dill, then fold those in as well. The relish adds a touch of sweetness that cuts through the richness, while the dill brings a bright, fresh finish.

Taste and adjust seasoning one last time. If it needs more salt, add it gradually—potato salad can be forgiving, but you want every bite to be perfectly balanced. Let the salad sit in the fridge for at least 30 minutes before serving to allow all the flavors to meld together beautifully.

Transfer the potato salad to a serving bowl and refrigerate for at least 1 hour before serving. This chilling time ensures the flavors are fully developed and the textures are just right—creamy from the potatoes and mayo, crispy from the bacon, and fresh from the celery and dill.

Serve this potato salad at room temperature or slightly chilled. The contrast of the warm, smoky flavors with the cool, creamy texture makes it irresistible. It's perfect for picnics, BBQs, or any gathering where you want a crowd-pleasing side dish that's anything but basic.

Storing and reheating this billy sims potato salad

Refrigerator Storage

Store your Billy Sims-style potato salad in an airtight container with a lid to keep it fresh for up to 4 days in the refrigerator. The flavors actually deepen as it chills, so making it ahead is ideal for gatherings.

I like using glass containers—they keep the salad from absorbing fridge odors and make leftovers easy to reheat. 🥔

For best texture, let the salad cool completely before storing. If you notice the bacon losing crispiness overnight, simply layer fresh bacon bits on top just before serving. The potatoes stay creamy, but the eggs and celery may soften slightly—this is normal and actually enhances the salad's richness.

Freezer-Friendly Tips

This potato salad freezes beautifully for up to 3 months if you follow these steps. First, spread it in a single layer on a tray and freeze until solid—this prevents clumping.

Once frozen, transfer to freezer-safe bags or containers, leaving 1-inch headspace for expansion. Label with the date to track freshness. ❄️

When reheating, thaw overnight in the fridge, then warm gently in the microwave with a splash of mayo or broth to restore creaminess. For best results, avoid freezing if you plan to serve within a week—the texture won't be as perfect, but the flavors remain delicious.

Microwave Reheating

For quick reheating, transfer portions to a microwave-safe bowl and cover with a damp paper towel. Heat on 50% power for 2-3 minutes, stirring halfway through. Add 1-2 tablespoons of mayo or broth to prevent dryness. The salad should reach 165°F internally—use a food thermometer to check. 🔥

If the bacon gets soggy, sprinkle fresh crispy bacon on top right before serving. The microwave method works best for individual portions—don't reheat the entire batch at once, as textures vary. For larger quantities, opt for the stovetop method instead.

Stovetop Revival

For restaurant-quality reheating, transfer the salad to a skillet over low heat and stir gently, adding 2-3 tablespoons of water or broth to prevent sticking. Cover with a lid and heat for 5-7 minutes, stirring occasionally.

The gentle warmth preserves the creamy texture while reactivating the flavors. This method is ideal for feeding a crowd. 💫

If the salad seems dry, stir in an extra ¼ cup of mayo or a dollop of Greek yogurt to restore moisture.

The stovetop method also allows you to adjust seasoning—add a pinch of salt, a dash of smoked paprika, or a squeeze of lemon juice to refresh the flavors before serving.

Frequently asked questions