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Potato Salad with Bacon
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Potato Salad with Bacon

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Course: Side Dish, Salad
Cuisine: American

Ingredients

  • 5 Bacon slices, cooked and chopped into bits
  • 3 egg hard-boiled, peeled and chopped
  • 1½ lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 1½ tbsp red wine vinegar
  • ½ cup + 2 tbsp mayonnaise
  • 3 tsp Dijon mustard
  • salt sea salt and freshly cracked, to taste
  • black pepper sea salt and freshly cracked, to taste
  • ¼-½ cup dill pickles diced, to taste
  • ½ yellow onion small, finely diced
  • 2 green onion sliced
  • 2 celery stalks, finely diced
  • paprika to taste, to sprinkle on top
  • parsley fresh, for garnish

Instructions

    Cup of Yum
  1. Cook the bacon in a skillet until crispy. Drain on a paper towel and chop into bits.
  2. Meanwhile, prepare the hard-boiled eggs-click here for instructions.  Once they are hard-boiled, peel & chop. 
  3. While the bacon & eggs are cooking, peel & chop the potatoes into 1-inch pieces. Boil potatoes in a pot of salted water until they are tender (about 10-15 minutes).
  4. Drain very well and pour into a large bowl. Immediately drizzle the vinegar on top of the hot potatoes and gently toss to coat them evenly. Set aside to allow them to cool completely. 
  5. Combine the mayonnaise and Dijon mustard until creamy and smooth, then season it with sea salt and freshly cracked pepper, to taste. 
  6. Add the bacon bits, chopped hard-boiled eggs, dill pickles, onion, green onion, and celery to the cooled potatoes; gently toss.
  7. Add the mayonnaise mixture and toss to coat evenly; taste and season with sea salt and freshly cracked pepper if needed.
  8. Sprinkle paprika on top, along with some fresh parsley. Serve and enjoy.