Print

Classic Best Potato Salad with Bacon and Eggs

classic best potato salad with bacon and eggs - featured image
Print Recipe

A simple, crowd-pleasing potato salad featuring crispy bacon, hard-boiled eggs, and a tangy mayo-mustard dressing, perfect for summer picnics and barbecues.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 6 slices bacon, cooked crisp and chopped
  • 4 large eggs, hard-boiled and peeled
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 ribs celery, finely chopped
  • 1/4 cup red onion, finely chopped (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: paprika for garnish
  • Optional: squeeze of fresh lemon juice

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are tender but not falling apart. Test by piercing with a fork. Drain well in a colander and let cool slightly.
  2. While potatoes cook, crisp the bacon in a skillet over medium heat. Drain on paper towels and chop into small pieces. Save a teaspoon of bacon fat if desired for extra smoky flavor in the dressing.
  3. Place eggs in a medium pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Drain and cool under cold running water or in an ice bath. Peel and chop coarsely.
  4. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Add optional bacon fat if using. Taste and adjust seasoning.
  5. Gently fold the warm potatoes into the dressing. Add chopped bacon, eggs, celery, red onion, and parsley. Mix carefully to avoid breaking up the potatoes or eggs too much.
  6. Cover and refrigerate for at least 1 hour before serving. Just before serving, sprinkle paprika and a bit more parsley for color.

Notes

Do not overcook potatoes to keep them firm. Cool potatoes slightly before mixing with dressing to avoid watery salad. Crisp bacon well for texture contrast. Salad tastes better after chilling for a few hours or overnight. If salad seems dry after chilling, stir in a little more mayo or vinegar. Can be made vegetarian by omitting bacon or using plant-based bacon substitute.

Nutrition

Keywords: potato salad, bacon, eggs, summer picnic, easy potato salad, classic potato salad, picnic side dish, barbecue side

Find it online: https://lunafeast.com/classic-best-potato-salad-with-bacon-and-eggs-easy-homemade-recipe-for-summer-picnic/