This potato salad with bacon has a delicious blend of diced potatoes, bacon bits, and hard-boiled egg, all tossed in a creamy mayo dressing. A perfect salad recipe that pairs well with just about any meal!
Preparation:
10mins
Cooking:
25mins
Total:
35mins
Serves:
8
Ingredients
1 cuppotatoes medium-sized, diced (Yukon or Red)
⅓cupbaconchopped into bits
½cupred oniondiced
½cupcelery stalkdiced
2tbspDijon mustard
¼cupmayonnaise
½cupsweet pickle relishincluding juice
1tsppaprika
1tbspapple cider vinegar
⅛tspsalt and pepper
⅛cuphard-boiled eggschopped (or 2 medium-sized)
½tbsp dillchopped
Instructions
Peel and dice the potatoes. Make sure to wash your potatoes well before peeling.
In a large pot, boil your potatoes for 13 to 15 minutes or until fork-tender. Ensure that the water covers all your potatoes.
In a heated skillet, add chopped bacon. Cook your bacon bits until crispy and golden brown. Then, remove the bacon bits from the skillet. Reserve the bacon oil for sauteing the rest of the ingredients. This adds a smokey, meaty flavor that is sure to be a hit.
Throw the diced red onion into your heated skillet and saute, making sure to scrape up the brown bits from the skillet.
Now, add in your diced celery stalks and continue sauteing until translucent, about 10 minutes. Remove from the skillet and set aside for later.
In a mixing bowl, add the dijon mustard, mayonnaise, sweet pickle relish, paprika, apple cider vinegar, and salt and pepper. Mix well.
Next, add your boiled potatoes and sauteed vegetables into your dressing.
Add your drained bacon bits and chopped boiled eggs. Top it off with dill and mix all your ingredients together until everything is fully coated with your creamy dressing.
Garnish with more chopped dill. Serve chilled in a bowl and enjoy with family and friends!
Recipe Notes
You can use packaged or store-bought bacon bits to quicken the process.
Before cooking bacon, let the meat rest for 15 minutes, so it will cook evenly.
If you’re out of mayo, you can use Greek yogurt, buttermilk, or sour cream instead.
Fresh parsley and cheese will be great toppers for your potato salad with bacon and egg.