Billy Sims' Baked Potato Salad Recipe: Smoky Bacon and Celery Crown Crunch

Billy Sims' baked potato salad recipe brings a Southern comfort classic to life with smoky bacon and crisp celery crowns that transform a simple side into the star of the table.

This isn't your grandmother's mayonnaise-heavy version—it's a balanced masterpiece where tender baked potatoes meet perfectly crisp bacon and celery's satisfying crunch. I've tested countless variations, and this one consistently delivers the perfect harmony of textures and flavors that make it worth every minute of preparation.

The secret to this recipe lies in the technique: baking the potatoes until they're fork-tender but still hold their shape, then mixing them with a dressing that's tangy yet rich. The smoky bacon adds depth, while the celery crowns provide that essential crunch that keeps everyone reaching for seconds.

What makes this recipe truly special is how it elevates humble ingredients into something extraordinary—no fancy techniques required, just careful timing and attention to texture.

By the time you serve this potato salad, you'll have a dish that's creamy yet light, smoky yet fresh, with each bite offering a perfect balance of flavors and textures.

The crisp edges of the celery crowns contrast beautifully with the tender potatoes and creamy dressing, while the smoky bacon ties everything together. This is the kind of potato salad that disappears quickly and leaves everyone asking for the recipe.

Perfect for summer picnics, holiday gatherings, or as a hearty side dish for any meal, this baked potato salad scales beautifully to feed a crowd. The flavors only improve as it sits, making it ideal for meal prep.

Whether you're serving it at a backyard barbecue or bringing it to a potluck, this recipe delivers restaurant-quality results that will impress even the most discerning guests.

Ingredients for billy sims baked potato salad

Twelve ingredients that transform a simple potato salad into a showstopper with smoky, crisp, and creamy magic.

The potatoes are non-negotiable—Russets hold their shape perfectly when baked. Grab the medium size at Whole Foods or your grocery store's produce section, but don't skip the unpeeled ones. The skin adds texture and nutrients. For the bacon, thick-cut smoked is a must (none of that pre-cooked nonsense)—Oscar Mayer or Applewood-smoked from the deli counter are my go-tos. Celery? Fresh is non-negotiable—those pre-chopped bags lose their crunch fast. Look for stalks with vibrant green tops, not wilted or yellowing. These three ingredients make or break the dish, so don't cut corners.

No thick-cut bacon? Thin-cut smoked bacon at half the amount works in a pinch, but trust me on the full-fat version. The mayo can be swapped for Greek yogurt at a 1:1 ratio if you're watching calories, but it'll be lighter. Fresh dill wilt fast—buy it the day you cook or freeze it in ice cube trays with water. For the celery crowns, cut each stalk into 1-inch pieces and roast them separately for maximum crunch. The dressing gets tangy—red wine vinegar over apple cider vinegar here, but either works. And if you're out of chives? Green onions sliced thin do the trick.

Bacon keeps for 1 week in the fridge, but it's best used fresh for maximum smokiness. Celery crowns? Roast them ahead and store at room temp in an airtight container—they'll stay crisp for 3 days. The dressing can be made 2 days in advance and stored in the fridge. This salad actually tastes better the next day as flavors meld. Double the batch—it disappears at picnics and potlucks. For leftovers, store in layers with parchment paper between servings to keep everything crisp.

Step-by-step instructions for billy Sims' baked potato salad

Here's how to create a showstopping baked potato salad with smoky bacon and crisp celery crowns.

Preheat your oven to 400°F and line a large baking sheet with parchment paper. Pierce each of the 4 lb russet potatoes all over with a fork—this lets steam escape and prevents explosions. Place them on the baking sheet and bake for 1 hour 15 minutes until completely tender when pierced with a knife.

Here's the thing—don't skip the piercing. I've seen potatoes burst in the oven, making a mess you won't believe. The potatoes should feel soft enough to squish slightly with your finger when they're done. Let them cool slightly before handling, as they'll be piping hot.

While the potatoes bake, cook the 1.25 lb thick-cut bacon in a large skillet over medium heat until crispy, about 12-15 minutes. Drain on paper towels, reserving ¼ cup of the bacon fat. Chop the bacon into ½-inch pieces—you'll want it to stay chunky for texture.

For the celery crowns, trim off the leafy tops and cut the 3 whole celery stalks into ½-inch thick slices. Toss them in the reserved bacon fat, 1½ tsp salt, and ½ tsp black pepper. Spread on a baking sheet and bake at 400°F for 10 minutes until crispy. This step creates that signature crunch that sets this salad apart.

In a large bowl, whisk together the 1.5 cups mayonnaise, 0.5 cup sour cream, 0.25 cup yellow mustard, 0.25 cup red wine vinegar, 2 tbsp granulated sugar, 4 cloves minced garlic, 0.25 cup chopped fresh dill, ½ tsp black pepper, and 1 tsp salt. Taste and adjust seasoning—you want it tangy, sweet, and perfectly balanced.

This is where the magic happens. The sugar cuts through the richness of the mayo and sour cream, while the vinegar adds brightness. Don't be shy with the dill—it's what gives this salad its fresh, herby character. If the dressing seems too thick, add 1-2 tablespoons of warm water to reach your desired consistency.

Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh into a large mixing bowl. Add the cooled bacon, crispy celery crowns, and dressing. Gently fold everything together until the potatoes are well coated and the celery crowns stay intact—you don't want to crush them.

Let the salad sit for 10 minutes at room temperature before serving. This resting time allows all the flavors to meld together beautifully. The potatoes will absorb the dressing perfectly, and the celery crowns will maintain their crisp texture.

Before serving, sprinkle the salad with the 0.25 cup thinly sliced chives. This final garnish adds a pop of color and freshness that elevates the dish. Serve immediately while the celery crowns are still crisp and the potatoes are warm from the oven.

This salad is perfect for picnics, potlucks, or as a hearty side dish for any meal. The combination of creamy, smoky, and crispy elements makes it unforgettable. Don't forget to bring extra dressing on the side—everyone will want seconds!

Flavor customization for this dish

Smoky Heat Level

For extra smokiness, add 1 tbsp smoked paprika to the dressing or swap half the bacon for smoked gouda cubes (about ½ cup) that melt into creamy pockets. I like Penzeys smoked paprika for its deep, consistent flavor. 🌶️

If you want heat without smoke, stir in 1 tsp hot sauce (like Cholula) or ½ tsp cayenne pepper with the vinegar. For a slow build, add ½ cup diced jalapeños (seeds removed) to the dressing—it’ll mellow over time but still deliver a nice kick.

Herb Variations

Swap the dill for fresh parsley (use ½ cup chopped) for a brighter, slightly sweeter flavor. Or try fresh thyme (about 1 tbsp chopped) for an earthy depth that pairs beautifully with the bacon. I keep a small pot of each herb on my windowsill for freshness.

For a Mediterranean twist, add 1 tbsp chopped oregano and ½ tsp dried basil to the dressing. The oregano’s piney notes complement the smoky bacon wonderfully—just don’t overdo it, or the dill will get lost.

Sweet & Tangy Boosts

Increase the sweetness by adding 1 tbsp honey or 1 tbsp maple syrup to the dressing. The natural sweetness balances the smokiness perfectly, especially if you’re using a bold red wine vinegar.

I’ve also added ½ cup diced pickles (sweet or bread-and-butter) for a tangy crunch that keeps the salad fresh.

For a fruity twist, fold in ½ cup diced apple (like Granny Smith) or ½ cup diced pear with the celery crowns. The acidity in the vinegar dressing cuts through the fruit’s sweetness beautifully, adding a refreshing contrast.

Protein Swaps

Replace the bacon with ½ lb cooked pulled pork (seasoned with 1 tsp smoked paprika) for a Southern-inspired variation. Or use ½ lb cooked sausage (like Italian sweet or spicy) for a different flavor profile. Both work well, but the pork adds a deeper, meatier richness.

For a vegetarian option, swap the bacon for ½ cup crispy fried onions (about 1 cup sliced, fried in bacon fat) and add ½ cup crumbled feta cheese

Texture Adjustments