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Bacon & Egg Potato Salad Recipe

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Vinegar and lemon juice add a slightly tangy taste to this creamy potato salad. “It’s wonderful with baked beans and barbecue.” —Melissa Davies, Clermont, Florida

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Bacon & Egg Potato Salad Recipe

Prep: 15 min. Cook: 25 min. + chilling

Yield: 8 Servings

15 25 40

Ingredients

6 cups cubed red potatoes (about 2-1/2 pounds)
4 hard-cooked eggs, sliced
1 small onion, chopped
4 bacon strips, cooked and crumbled
1 tablespoon minced fresh parsley
1 cup mayonnaise
2 tablespoons dill pickle relish
3 to 5 teaspoons prepared mustard
1 tablespoon white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/2 teaspoon pepper

Directions

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 348 calories, 26 g fat (4 g saturated fat), 119 mg cholesterol, 472 mg sodium, 21 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Bacon & Egg Potato Salad in Simple & Delicious June/July 2011, p15

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Reviews for Bacon & Egg Potato Salad (5)

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Reviewed on Apr. 13, 2012 by Zuagroaste

I made this potato salad two days ago and as with any leftovers it was even better the next day!! Love Love it. I had to use dried parsley instead of fresh. I used 1Tsp. this will be my other favorite potato salad.Will absolutely make this again. You should really try this one!!

Reviewed on Jun. 26, 2011 by rachelf1723

I thought it was a little "tangy" and love foods with heat so I added 2 diced jalepenos and 1/2 tsp white pepper - perfect balance!

Reviewed on Jun. 22, 2011 by mreilly615

I loved it. I love potato salad and am always trying new recipes. I didn't have any dill weed so I just omitted it. And I used celery salt for the celery seed & salt.

Reviewed on Jun. 19, 2011 by stylist14

Way too strong for me. The spices are a good flavor combination but I would only use 1/4 or less of them in the same amount of mayo.

Reviewed on Jun. 12, 2011 by Fishboy1

The bacon makes a pleasant difference in this potato salad and the flavors are better the second day. I'm searching to the ultimate potato salad and this is good, but not the ultimate.