Bacon Potato Salad

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5 from 1 vote

Classic potato salad with bacon, hard-boiled eggs, and mayo.

Prep Time15

Cook Time25

Cooling Time:20

Total Time1

Course: Salad

Cuisine: American

Servings: servings

Calories: 560kcal

Author: Gabriela

Equipment

Ingredients

8 potatoes large, red
3 large eggs
6 bacon slices
3 stalks celery
4 green onions
3 tablespoons mayonnaise
½ tablespoon mustard regular
salt and pepper to taste

US Customary - Metric

Instructions

Clean the potatoes in cold water and place them unpeeled in a pot of salted water. Bring to a boil. Cook for about 25 minutes or until the potatoes are cooked through. A fork should go through them easily. Drain the water and allow the potatoes to cool.
Place the eggs in a pot with cold water and bring them to a boil. Set the timer for 7 minutes from the moment when the water starts boiling. When the time is up, place the eggs under cold water to stop the cooking.
In a frying pan, cook the bacon until crisp. Drain and set aside to cool.
Peel the cooked potatoes and chop them into bite-size pieces. Place them into a salad bowl.
Chop the celery stalks, green onions, and eggs. Place them over the potatoes.
Combine mayo and mustard and add salt and pepper to taste. Add the dressing to the salad bowl and mix lightly until all the ingredients are well coated. Crumble bacon over the top and refrigerate.
When ready to serve, give the salad a good toss to help redistribute the dressing.

Notes

Red potatoes are my favorite type of potato for this salad. Use all-purpose or Yukon potatoes if you don't have red ones .

Mustard- regular mustard is classic for this recipe. However, Dijon is a good replacement, if you like it better.

Bacon- Any bacon available is good in this salad. From hickory smoked to even turkey bacon, this recipe is all about simplicity and what you have in hand.

Nutrition