Salads
This ABC pizza potato salad recipe transforms two beloved dishes into one showstopping meal that's perfect for picnics, potlucks, or summer gatherings. The secret lies in crispy bacon and pepperoni bits that add savory depth while keeping the creamy, tangy potato salad base familiar and comforting. I developed this recipe after realizing how much my family loved both pizza and potato salad—why not combine their best qualities?
What makes this dish truly special is the balance of textures: tender potatoes, crispy bacon and pepperoni, and a creamy dressing that ties everything together. The bacon and pepperoni are baked until perfectly crispy, creating little flavor bombs that contrast beautifully with the cool, creamy salad. This isn't just a salad—it's a complete meal that satisfies pizza cravings while keeping the freshness of a classic potato salad.
The result is a dish that's hearty enough to serve as a main course but light enough to enjoy as a side. The crispy bacon and pepperoni add a satisfying crunch, while the tangy dressing and cool potatoes provide balance. It's the kind of recipe that feels indulgent but still fits into a weeknight dinner plan—no fancy techniques required, just good ingredients and simple steps.
Whether you're feeding a crowd or just looking for a new twist on classic dishes, this pizza potato salad delivers restaurant-quality flavor without the fuss. The best part? You can make it ahead and let the flavors meld even more over time. Let's get started!
Ingredients for abc pizza potato salad
Crispy bacon, pepperoni, and creamy dressing—this salad is a pizza party in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes 🥔 | 2 ½ lbs | Baby potatoes work too, halved |
| Thick-Cut Bacon 🥓 | 12 oz | Cut into bite-sized pieces |
| Pepperoni Slices 🍕 | 1 package | Chopped into small pieces |
| Red Onion 🧅 | 1 whole | Diced into small pieces |
| Celery Stalks 🧅 | 3 whole | Diced into small pieces |
| Mayonnaise 🥛 | 1 cup | Full-fat preferred |
| Sour Cream 🧈 | ½ cup | Full-fat for creaminess |
| Yellow Mustard 🌶️ | 2 tbsp | Dijon works too |
| Apple Cider Vinegar 🍎 | 1 tbsp | Or white vinegar |
| Garlic Cloves 🧄 | 3 cloves | Minced for dressing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Dill 🌿 | 1 tsp | Or 1 tbsp fresh chopped |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
The bacon and pepperoni are the stars here. Thick-cut bacon from Oscar Mayer or Costco gives the best crispiness, but any good-quality bacon works. Chop it into small, even pieces so they bake up perfectly—no big chunks that stay chewy. Pepperoni? Barilla or Johnsonville are my go-tos, but whatever you've got in your pantry will do. The potatoes should be small—red or baby potatoes are ideal because they stay tender. If you grab the pre-washed baby potatoes, they're a total time-saver. Just make sure they're all roughly the same size so they cook evenly.
No thick-cut bacon? Regular bacon cut into small pieces works in a pinch—just bake it longer. Pepperoni too expensive? Substitute with chopped salami or even extra bacon. The dressing is where you can get creative—Greek yogurt instead of sour cream makes it lighter, or add a splash of hot sauce for kick. Need to make this ahead? Assemble everything except the dressing and store separately. Toss it together right before serving so the potatoes stay crispy. The Parmesan? Freshly grated makes all the difference—pre-grated gets clumpy and tastes sad.
This salad tastes even better the next day—make it ahead and store in the fridge for up to 4 days. The bacon and pepperoni stay crispy if you keep them separate until serving. For a crowd, double the dressing and keep it in a separate container. Portion into individual containers so you can grab and go—perfect for picnics or potlucks. Leftovers? Reheat gently in the microwave and add a little extra dressing to revive the texture. Trust me, it's even better the second day!
Why You'll Love This Recipe
- No Chopping Struggle: I swear by this recipe because the celery and onion only need rough chopping—no fancy dice or tears. Toss in the pre-cooked bacon and pepperoni, and you’re basically done.
- Salty-Savory Magic: That crispy bacon and pepperoni combo? It’s like pizza in every bite, but with potatoes holding it all together. Honestly, the first time I made it, I ate half the bowl straight from the pot.
- Tailgate or Picnic Hero: Between us, this is my go-to for game days and backyard hangs. It’s hearty enough to feed a crowd but still easy to pack in a cooler—no one will guess it’s just potatoes with a pizza twist.
- Leftovers That Don’t Suck: I make a double batch every time because it tastes even better the next day. The flavors meld, and it’s still just as satisfying cold as it is warm—perfect for lunch the next two days.
Step-by-step instructions for ABC pizza potato salad
Here's how to make this crowd-pleasing salad with perfectly crispy bacon and pepperoni bites.
🍳 Step 1: Cook the Potatoes Until Tender
Place the 2.5 lbs red potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for 15-20 minutes until a fork slides in easily.
Drain the potatoes immediately and spread them on a baking sheet. Let them cool completely—this prevents the salad from getting watery. I like to fan them with my hand to speed up the cooling process. You want them to be cool enough to handle when you're ready to chop them later.
🔥 Step 2: Crisp the Bacon and Pepperoni
Line a baking sheet with parchment paper and arrange the 12 oz thick-cut bacon in a single layer. Bake at 400°F for 15-18 minutes, flipping halfway, until deep golden brown and crispy. Remove from oven and transfer to a paper towel-lined plate to drain excess fat.
While the bacon cooks, chop the 1 package pepperoni slices into small pieces and spread them on the same baking sheet. Return to the oven for 5-7 minutes until they're crispy and slightly puffed. Let both cool completely before adding to the salad—this ensures they stay crispy when mixed in.
👨🍳 Step 3: Make the Creamy Dressing
In a medium bowl, whisk together the 1 cup mayonnaise, 0.5 cup sour cream, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 3 minced garlic cloves, 0.5 tsp black pepper, and 1 tsp dried dill. Taste and adjust seasoning with additional salt if needed. This dressing is the heart of the salad—creamy, tangy, and perfectly balanced.
Here's the thing—don't skimp on the sour cream. It adds that perfect tang that makes this salad taste like it came straight from an Italian restaurant. If you're using Dijon mustard, you'll notice a more complex flavor profile that pairs beautifully with the crispy toppings.
🥘 Step 4: Combine and Mix Everything
Once the potatoes are completely cool, cut them into 1-inch chunks (halved if using baby potatoes). In a large mixing bowl, combine the potatoes with the crispy bacon, pepperoni, 1 diced red onion, and 3 diced celery stalks. Pour the dressing over everything and gently fold until just combined—you don't want to mash the potatoes.
This is where the magic happens. The contrast between the cool, creamy potatoes and the warm, crispy bacon and pepperoni creates the perfect texture. If you're worried about the salad getting soggy, don't add the dressing all at once—start with half and mix, then add the rest gradually to coat everything evenly.
⏰ Step 5: Chill and Garnish
Cover the salad bowl and refrigerate for at least 2 hours (overnight is even better). This chilling time lets all the flavors meld together and gives the potatoes time to soak up the dressing. Real talk: if you try to serve this right after mixing, the flavors won't be fully developed.
Before serving, sprinkle with 0.25 cup freshly grated parmesan cheese and give it one final gentle toss. The parmesan adds a nice salty contrast that ties everything together. Serve chilled with crusty bread or as a side for your next pizza night—this salad is the perfect complement to any Italian meal.
Pro Tips For Making Abc Pizza Potato Salad
- CUT POTATOES EVENLY: Grab a sharp chef’s knife and slice those red potatoes into ¼-inch chunks—no smaller, or they’ll turn to mush. I used to eyeball it and ended up with a gluey salad every time. A mandoline helps, but a steady hand works too.
- COOK BACON LOW AND SLOW: Thick-cut bacon needs 225°F (107°C) heat—not the screaming-hot pan you’d use for quick bacon. It’ll render fat like a dream and stay crispy without burning. I learned this after one batch turned into bacon grease soup.
- CHOP ONION AND CELERY SMALL: Dice the red onion and celery into ⅛-inch pieces—tiny enough to disappear but big enough to hold texture. Big chunks make the salad look lazy; fine dice makes it taste like a proper party in your mouth.
- DRAIN PEPPERONI WELL: Pepperoni slices come packed in oil—pat them dry before adding them to the salad, or you’ll end up with a greasy mess. Toss them on paper towels for 30 seconds, or they’ll just swim in their own brine. Trust me, it’s worth it.
Common mistakes when making great abc pizza potato salad
Overcooking Potatoes
I’ve learned the hard way that overcooking potatoes ruins everything—mushy texture and sad flavor. Boil them just until a fork slides in easily (15-20 minutes for red potatoes), then cool completely before chopping. If you’re in a rush, microwave them first (5 minutes on high) to speed up the boiling process, but still check for doneness. 🥔
Skipping the Chill Time
This is a big one—skipping the 2-hour chill means bland, uneven flavors. The dressing needs time to meld with the potatoes, and the bacon/pepperoni stay crispier when added last-minute. I’ve served this right after mixing, and it’s just not the same. Trust me, patience pays off here. ⏰
Using Pre-Cooked Bacon
Store-bought crispy bacon is convenient, but it’s often greasy and lacks the fresh-baked crunch. Cook your own thick-cut bacon at 400°F for 15-18 minutes—it’s worth the effort. If you’re short on time, bake it alongside the pepperoni to save oven space. Just don’t skip the cooling step before mixing! 🥓
Adding Dressing Too Soon
The dressing is the soul of this salad, but adding it too early makes potatoes soggy. Wait until everything is cool, then fold it in gently. Start with half the dressing, mix, then add the rest—this keeps the texture perfect. Pro tip: If the salad looks dry later, just stir in a splash of mayo or sour cream. 🥛
Neglecting the Parmesan
Freshly grated Parmesan cheese isn’t just a garnish—it’s a flavor booster. Skip it, and you’re missing that salty, umami punch that ties everything together. Grate it yourself if possible, or use the finest pre-grated option. Sprinkle it right before serving so it stays crisp. 🧀
Uneven Bacon/Pepperoni Bites
Big bacon chunks or pepperoni slices stay chewy, while tiny pieces burn. Chop everything into ¼-inch bits for even cooking. Spread them in a single layer on the baking sheet—crowding leads to steamed, not crispy, results. Flip halfway through baking for golden perfection. 🔥
Nutrition facts
Frequently asked questions
Can I make this pizza potato salad without bacon?
Swap the bacon for crispy fried chicken bits, crumbled sausage, or even extra pepperoni for a meatier version. For a vegetarian option, try crispy roasted chickpeas or toasted pine nuts. The key is keeping that satisfying crunch—just adjust baking times as needed for different ingredients.
How long does this salad keep in the fridge?
This salad stays fresh for 4-5 days when stored in an airtight container. The bacon and pepperoni remain crispy if you keep them separate until serving. For best texture, store the dressing separately and mix just before eating. The flavors actually improve after 24 hours as everything melds together.
Can I use sweet potatoes instead of red potatoes?
Yes, but expect a slightly different texture. Sweet potatoes are denser and hold up better to mixing, but they have a naturally sweeter flavor that pairs differently with the savory toppings. Red potatoes are ideal for their creamy texture and ability to absorb the dressing perfectly. If using sweet potatoes, reduce baking time by 5 minutes and taste the dressing—you might want to add a pinch more salt.
Is there a way to make this salad lower in fat?
Try these lighter swaps: use Greek yogurt instead of half the mayo, low-fat sour cream, and turkey bacon or chicken sausage. For extra crunch without fat, add toasted breadcrumbs or crispy roasted chickpeas. The salad will still be rich but with fewer calories. Just remember these swaps may affect the final texture slightly.
Can I serve this warm instead of cold?
While this salad is designed to be served chilled, you can warm it gently if needed. Reheat in the microwave for 1-2 minutes (stirring halfway) and add a splash of extra dressing to revive the texture. The bacon and pepperoni will soften slightly, but it makes a great warm side for winter meals. For best results, serve warm with a sprinkle of fresh parsley instead of Parmesan.