Bacon & Egg Potato Salad
TOTAL TIME: Prep: 15 min. Cook: 25 min. + chilling
YIELD: 8 servings.
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
Ingredients
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6 cups cubed red potatoes (about 2-1/2 pounds)
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4 hard-boiled large eggs, sliced
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1 small onion, chopped
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4 bacon strips, cooked and crumbled
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1 tablespoon minced fresh parsley
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1 cup mayonnaise
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2 tablespoons dill pickle relish
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3 to 5 teaspoons prepared mustard
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1 tablespoon white vinegar
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1 tablespoon lemon juice
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1/2 teaspoon salt
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1/2 teaspoon celery seed
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1/2 teaspoon dill weed
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1/2 teaspoon pepper
Directions
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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.
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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.
Nutrition Facts
3/4 cup: 348 calories, 26g fat (4g saturated fat), 119mg cholesterol, 472mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 7g protein.
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