Bacon & Egg Potato Salad Recipe

4.5 13 18
Bacon & Egg Potato Salad Recipe
Bacon & Egg Potato Salad Recipe photo by Taste of Home
Publisher Photo

Bacon & Egg Potato Salad Recipe

Read Reviews
4.5 13 18
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min. + chilling

Ingredients

  • 6 cups cubed red potatoes (about 2-1/2 pounds)
  • 4 hard-boiled large eggs, sliced
  • 1 small onion, chopped
  • 4 Jones Dairy Farm Dry-Aged 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.
Originally published as Bacon & Egg Potato Salad in Simple & Delicious June/July 2011, p15

Nutritional Facts

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

  • 6 cups cubed red potatoes (about 2-1/2 pounds)
  • 4 hard-boiled large eggs, sliced
  • 1 small onion, chopped
  • 4 Jones Dairy Farm Dry-Aged 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
  1. 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.
  2. 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.
Originally published as Bacon & Egg Potato Salad in Simple & Delicious June/July 2011, p15

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Reviews forBacon & Egg Potato Salad

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tsuop User ID: 6274346 249687
Reviewed Jun. 22, 2016

"The only change I made was no relish.............. Delish!!"

MY REVIEW
everydaymomsmeals User ID: 6318150 224717
Reviewed Apr. 12, 2015

"Super simple and perfect for summer cookouts. LOVE the bacon so much I added extra!"

MY REVIEW
angmclanc User ID: 3282588 209508
Reviewed Sep. 30, 2014

"My new go-to potato salad. Delish!"

MY REVIEW
Jgveggie User ID: 7897864 172360
Reviewed Aug. 31, 2014

"Just made it for our neighborhood progressive party. It was a big hit and there were no leftovers in sight."

MY REVIEW
jpbattis User ID: 7744749 170238
Reviewed Jul. 4, 2014

"Very tasty!!"

MY REVIEW
MmeBlaise User ID: 1081390 171020
Reviewed Nov. 29, 2013

"Outstanding potato salad -- excellent texture, just enough variety, and appropriate proportion of flavors. Received rave reviews at Thanksgiving. My husband wanted a bit more tang, perhaps by adding paprika, so I will try that next time."

MY REVIEW
RhondaK65 User ID: 1616735 158795
Reviewed Aug. 9, 2013

"This is a really great potato salad recipe. I omit the onion and add a little celery instead. I used fresh dill and parsley, yummy!"

MY REVIEW
bjsilve0 User ID: 172187 81280
Reviewed Aug. 1, 2013

"Had to make something for a pot luck and since I had a ton of potatoes decided to make this. There was one other potato salad on the table next to mine. At the end of the line, mine was gone and the other dish was still half full. It was a hit and I got compliments! I used 3 T. of mustard and would cut it to 2 T. next time because, although everyone else loved the dish and it was good, I am just not a big fan of mustard."

MY REVIEW
kleescraga User ID: 3865772 83905
Reviewed Jul. 5, 2013

"Husband is picky on potato salad and he LOVED this one. Usually he likes sweet versions so I was surprised he was impressed. I will have to remember to get redskins just for this recipe; I think they make a better salad."

MY REVIEW
rachelf1723 User ID: 5989336 139936
Reviewed Jun. 26, 2011

"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!"

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