Egg & Bacon Medley Potato Salad

Sherri Williams


One of my any occassion salads. This is perfect for any occasion and any meal. This would be a perfect brunch salad. This is a must try. Happy Cooking! sw:)


★★★★★ 2 votes

15 Min
25 Min


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  • 2 1/2 lb
    medley potatoes
  • 4
    eggs, hard boiled, chopped
  • 4 slice
    bacon, cooked & crumbled
  • 1/2 c
  • 1 Tbsp
    apple cider vinegar
  • 2 Tbsp
    dill pickle relish
  • 2 Tbsp
    italian parsley, chopped
  • 3
    scallions, chopped
  • 1 medium
    red pepper, fire roasted & chopped
  • 1/4 c
    olive oil, extra virgin
  • 1 tsp
    kosher salt for roasting potatoes
  • 1 tsp
    celery salt
  • 1 1/2 Tbsp
    granulated garlic, divided,
  • 2 Tbsp
    black pepper, divided
  • 1 1/2 Tbsp
  • ·
    everglades seasoning salt to taste

How to Make Egg & Bacon Medley Potato Salad


  1. Preheat oven to 350 degrees. In an oven proof roasting pan, add potatoes, olive oil, 1/2 of garlic, 1/2 of the pepper, and salt. Roast in oven for 20-25 minutes or until potatoes are fork tender
  2. In a small mixing bowl add mayo, splenda, 1/2 of the garlic, 1/2 of the pepper, seasoning salt, celery salt and apple cider vinegar
  3. In a large mixing boil add potatoes, eggs, bacon, all the veggies and mayo dressing. Mix gently until all is well incorporated. Chill
  4. In a lagrde salad bowl, present and serve!

Printable Recipe Card

About Egg & Bacon Medley Potato Salad

Course/Dish: Salads, Vegetables, Potatoes
Other Tags: Quick & Easy, For Kids
Hashtags: #eggs, #potatoe, #medley

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