Simple potato salad with bacon and eggs – a classic, flavorful side dish made with tender potatoes, crispy bacon, and creamy dressing. Perfect for summer picnics!
I recently returned from another Fresh Air Retreat, and as always, returned feeling inspired! Among many of the conversations, our discussion with Happy Egg had me revisiting my Aunt Paula’s Potato Salad with Bacon and Eggs, famously known in my family for having “bacon-in-every-bite!”
This addictive potato salad recipe has it all: crispy bacon, hard-boiled eggs, crunchy red onions, and a sweet and tangy dressing. This dish can be served warm, room temp, or chilled – whichever you prefer. Ideal for feeding a crowd, it’s always the first side to go at every family gathering, potluck, or party.
Fresh Air Retreat
If you’ve been following me a while, you know how much I look forward to hosting the Fresh Air Retreat every spring and fall. Planning with my cohost Lauren from The Curious Plate is always a blast, and getting together with a new group of like-minded food bloggers is invigorating and keeps my mind focused in the industry.
This spring we went to Charleston, and were lucky to get to sit down not only with each other, but with wonderful brands like Grocer’s List, Mediavine, and Happy Egg. To hear about everything we learned, make you check out all of our wonderful attendees:
- Lauren Grier, The Curious Plate
- Kylie Mazon-Chambers, Cooking with Cocktail Rings
- Liz Thomson, I Heart Vegetables
- Elizabeth Van Lierde, Everyday Elizabeth
- Annie Holmes, Sweet Peas and Saffron
- Hetal Vasavada, Milk and Cardamom
- Monique Volz, Ambitious Kitchen
- Eden Passante, Sugar and Charm
Ingredients
- Bacon: Smoky bacon adds flavor as well as a crunchy texture.
- Potatoes: I prefer to use Yukon gold, but you can use whatever potato you have.
- Onion: A red onion adds flavor as well as bright color.
- Happy Eggs: Free range, happy hens make delicious, high quality eggs perfect for potato salad.
- Dressing: Mayo, Dijon mustard, sugar, red wine vinegar, and some salt and pepper whip together for a simple and delicious homemade dressing.
How to Make Potato Salad with Bacon and Eggs
Step 1. Start by bringing a pot of salted water to a boil and cook your cut potatoes.
Step 2. While potatoes are cooking, cook your bacon in your preferred method until crispy, then chop into smaller pieces.
Step 3. Dice your onion and scallions.
Step 4. Boil your eggs, then peel and dice.
Step 5. Add the cooked potatoes, bacon, onion, and egg to a large bowl.
Step 6. Add your dressing ingredients and toss until fully mixed.
Top with freshly sliced scallions, and enjoy your Potato Salad with Bacon and Eggs!
Frequently Asked Questions
Potato salad in it’s most basic and traditional form has potatoes, onion, hard boiled egg, mayo, mustard, and seasonings like salt and pepper.
You’ll want to make sure you’re using a waxy potato, like Yukon gold or red potatoes, as they hold their shape better once cooked and will stay together better in potato salad.
Potato salad is good in an airtight container in your fridge for up to 4 days, and can easily be made the night before.
More Shareable Sides
- Pasta Salad with Toasted Pine Nuts
- Crispy Oven Baked Egg Rolls
- Lebanese Potato Salad
- Caprese Quinoa Salad
- Slow Cooker Boston Baked Beans
Eat It, Like It, Share It!
Did you try this recipe and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Hopefully this dish leaves you feeling inspired to make healthy and tasty food for your family, the way that Fresh Air Retreat always does for me!
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Potato Salad with Bacon and Eggs?
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Ingredients
Video
Instructions
- Pre-heat oven to 400 degrees. Place bacon slices in a single layer on a cooling rack placed inside a baking sheet. If you don’t have a cooling rack, simply line the baking sheet with foil before placing bacon on top. Bake until bacon is crispy, around 15 minutes.
- While bacon is baking, cook the potatoes by placing them in a pan then covering with cold water. Boil until fork tender, about 12-15 minutes. Strain and set aside.
- Follow this tutorial to hard boil the eggs to your desired doneness. Let eggs cool enough to peel then chop into bite-sized pieces. Place cooked potatoes in a large bowl along with diced, cooked eggs.
- Remove bacon from oven and chop into small pieces. Add to the bowl along with the potatoes and eggs.
- In a medium bowl, whisk together dressing: mayo, vinegar, mustard, sugar, salt and pepper. Drizzle dressing over the potatoes, bacon and eggs then toss to coat. Sprinkle in scallions before serving. Can be served warm, room temperature or chilled.
Liz’s Notes
Nutrition
Disclosure: This recipe was developed in partnership with Happy Egg. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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