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Bacon & Egg Potato Salad

 Bacon & Egg Potato Salad
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
8 ServingsPrep: 15 min. Cook: 25 min. + chilling

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.

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Bacon & Egg Potato Salad (continued)

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.