Oh, potato salad! It’s one of those classic dishes that brings back so many fond memories, don’t you think? Growing up, my family would gather for summer picnics, and there would always be a giant bowl of potato salad on the table. This was never just any potato salad—oh no! It was my mom’s special recipe, loaded with crispy bacon and perfectly boiled eggs that made every bite utterly irresistible. I can still hear her calling everyone to dig in as we all fought over the last scoop.
What I love about this recipe is how simple it is yet packed with flavor. The combination of creamy mayonnaise with a touch of tangy Dijon mustard and the savory goodness of bacon creates a salad that’s not just a side but a star of any meal. Whether it’s summer barbecues, potlucks, or just a quiet dinner at home, this potato salad elevates every occasion.
What’s in Potato Salad with Bacon and Egg?
Potatoes: The foundation of this dish! I prefer using medium-sized Yukon Gold potatoes for their buttery flavor and silky texture, but Russets or reds work well too.
Eggs: These beauties add creaminess and protein, making it hearty enough to be a main dish if you wish. Large eggs are a must—not just for size but because they’re bigger, tastier, and just downright fantastic.
Bacon: Ah, the beloved bacon! It adds a delightful crunch and smoky flavor. I use thick-cut bacon for that extra bite, and trust me, don’t skimp on this ingredient.
Mayonnaise: The creamy element that holds everything together. I often lean towards homemade or a high-quality store-bought mayo (Hellmann’s is a favorite!). You can also use Greek yogurt for a lighter version.
Dijon mustard: This gives a subtle kick to the dressing. Feel free to adjust the amount based on how zesty you want your salad!
Apple cider vinegar: A dash of this brings a tangy brightness, balancing out the richness of the mayo.
Garlic and onion powders: These add depth to the flavor without being overpowering.
Salt and pepper: Essential seasonings to enhance all the other delightful tastes.
Green onions: These are for garnish, but honestly, they elevate the whole presentation and add a lovely fresh note.
Is Potato Salad with Bacon and Egg Good for You?
Now, when it comes to health, this potato salad has a few perks!
Potatoes: They provide a good source of Vitamin C and potassium, which is great for heart health. Just remember, moderation is key!
Eggs: Adding eggs bumps up the protein content while giving you healthy fats. They also help keep you feeling full longer.
Bacon: It’s tasty but let’s not forget that it’s also high in saturated fats. If you’re looking to lighten things up, turkey bacon is a good alternative.
Overall, enjoy this salad in moderation—it’s perfect for those festive occasions!
Ingredients
– 4 medium potatoes, peeled and diced
– 4 large eggs
– 6 strips of bacon, cooked and crumbled
– 1 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 1/4 cup green onions, chopped (for garnish)
This recipe serves about 6–8 people, perfect for family gatherings or a potluck!
How to Make Potato Salad with Bacon and Egg?
1. Start by placing the diced potatoes in a large pot, covering them with water. Bring that water to a boil and let the potatoes cook until tender (about 10-15 minutes). Once they’re soft, drain them and let them cool off.
2. While waiting on the potatoes, grab a saucepan and put the eggs in, covering them with water as well. Bring to a boil, then cover and remove from heat. Let them sit for about 12 minutes before transferring them into an ice bath to cool down. After cooling, peel those eggs and slice them up.
3. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth and creamy.
4. Add the cooled potatoes to the dressing. Be gentle as you stir—you want to coat the potatoes well but not mash them!
5. Now it’s time to fold in the crumbled bacon and sliced eggs. Oh my goodness, doesn’t it smell fantastic?
6. Transfer your beautiful salad into a serving bowl and garnish with those vibrant green onions!
7. For the best flavors, pop it in the fridge for at least 30 minutes before serving. Trust me, it’s worth the wait!
Serving Suggestions & Variations
Now, here’s where you can get a little creative! You can add in some dill pickles or relish for an extra punch of flavor, or even swap out the bacon for cooked chicken for a different twist. Want to make it vegan? There are some excellent vegan mayo alternatives that work well, simply replace bacon with crispy coconut or tempeh bacon.
This potato salad pairs beautifully with grilled meats, burgers, or as a standalone dish alongside a fresh garden salad.
I genuinely can’t wait for you to try this recipe! It’s one of my favorites and I’d love to hear how it turns out for you. If you give it a whirl, snap a picture and share your experience—let’s spread the potato love!
