Potato Salad with Bacon and Egg
This famous "bacon-in-every-bite" potato salad recipe, will have your friends begging you to make this addictive side dish again and again!
Servings 4
Calories 385kcal
Ingredients
- 6 slices bacon
- 2 large eggs hard-boiled
- 16 Boomer Gold or other Little Potato Company Creamer variety halved
- 1 medium red onion diced
- ½ cup mayo
- 2 tablespoons red wine vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon sugar
- salt and pepper to taste
- 1 cup scallions minced
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.
Nutrition
Serving: 1cup | Calories: 385kcal | Carbohydrates: 30g | Protein: 21g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 106mg | Sodium: 305mg | Potassium: 773mg | Fiber: 3g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 4.7mg | Calcium: 36mg | Iron: 1mg