Bacon and Potato Salad Recipe

Bacon and Potato Salad Recipe

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!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 5eggs
  • 4bacon slices
  • 2tbspdijon mustard,or to taste
  • 1cupmayonnaise
  • 3celery stalks,minced
  • 2lbssmall potatoes
  • 2tbspfresh parsley,chopped, to garnish
  • salt and pepper,to taste


  1. Place the potatoes in a pot with enough water to cover, then bring to a boil.

  2. Cook for about 20 minutes, or until tender. Drain and cool.

  3. Place the eggs in a saucepan, then cover with cold water. Bring the water to a boil and immediately remove from heat.

  4. 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.

  5. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later.

  6. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt, and pepper. Set aside.

  7. Cook the bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat.

  8. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.

  9. Peel and chop the potatoes, then stir into the bowl until evenly coated.

  10. Slice the 2 remaining eggs, and place them on top of the salad.

  11. 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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