How To Make Bacon and Potato Salad
Enjoy a smooth bite of this rich potato salad, mixed with crispy bacon, crunchy celery, and boiled eggs, coated in a creamy dressing, for a tastier side!
- 4bacon slices
- 2tbspdijon mustard,or to taste
- 3celery stalks,minced
- 2lbssmall potatoes
- 2tbspfresh parsley,chopped, to garnish
- salt and pepper,to taste
Place the potatoes in a pot with enough water to cover, then bring to a boil.
Cook for about 20 minutes, or until tender. Drain and cool.
Place the eggs in a saucepan, then cover with cold water. Bring the water to a boil and immediately remove from heat.
Cover, and let the eggs stand in hot water for about 10 to 12 minutes. Remove from hot water, then place in a bowl of cold water to cool.
Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later.
Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt, and pepper. Set aside.
Cook the bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat.
Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
Peel and chop the potatoes, then stir into the bowl until evenly coated.
Slice the 2 remaining eggs, and place them on top of the salad.
Crumble the remaining bacon over the eggs, then sprinkle parsley over the top. Serve, and enjoy!
- Calories: 392.64kcal
- Fat: 30.83g
- Saturated Fat: 6.14g
- Trans Fat: 0.03g
- Monounsaturated Fat: 9.18g
- Polyunsaturated Fat: 14.89g
- Carbohydrates: 21.31g
- Fiber: 3.08g
- Sugar: 1.38g
- Protein: 7.84g
- Cholesterol: 120.81mg
- Sodium: 474.63mg
- Calcium: 41.92mg
- Potassium: 601.52mg
- Iron: 1.63mg
- Vitamin A: 52.25µg
- Vitamin C: 24.08mg
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