Bacon and Egg Potato Salad By Nor

Name: Bacon and Egg Potato Salad By Nor
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8
Cuisine: American
Ingredients: 7 medium russet or idaho potatoes cut in to 6th 's; 8 hard boiled eggs chopped chunky; 3-4 long stalks of celery chopped; 1/2 1/2 of a medium sweet onion such as vadahlia; 1 1/4 tsp paprika; 1 tsp salt; 1 1/4 tsp ground black pepper; 2 Tbsp dried parsley flakes; 1 Tbsp basil; 1 1/4 c mayonaise ( i use hellman's mayonaise); 1 lb cooked bacon ( i use apple cider cured) you can use any bacon of choice

By Nor M.
@Adashofloverecipes

I have been making my potato salad this way for years. I never had a recipe to go by. I watched my Mom make it growing up,and I added my own little twist through the years. My husband once told me he never liked potato salad until he tried mine. If you like Egg Potato salad. I'm sure you will love this version. Enjoy all!!

Rating:

★★★★★ 3 votes5

Comments:

22 Comments

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

Add to Grocery List

7

medium russet or idaho potatoes cut in to 6th 's
8

hard boiled eggs chopped chunky
3-4

long stalks of celery chopped
1/2

1/2 of a medium sweet onion such as vadahlia
1 1/4 tsp

paprika
1 tsp

salt
1 1/4 tsp

ground black pepper
2 Tbsp

dried parsley flakes
1 Tbsp

basil
1 1/4 c

mayonaise ( i use hellman's mayonaise)
1 lb

cooked bacon ( i use apple cider cured) you can use any bacon of choice

How to Make Bacon and Egg Potato Salad By Nor

Step-by-Step

Wash and peel potatoes. Cut each potato in to 6- 8 pieces. I try not to cut my potatoes to small. When you mix in the mayo etc. The potatoes fall apart some. That way I still get good size chunks. Not mushy potatoes.
Boil the 8 eggs to hard boil stage at the same time as the potatoes. When potatoes are just tender enough to stick a fork in . Do not over cook. You still want them to be a bit firm. Remove from heat,and soak in cold water to stop them from cooking. Drain and put in fridge in a large bowl.
Peel the eggs after they are cooked and cooled in cold water.
Chop the eggs. Not real small. You want some chunkiness. Chop the celery,and onion.Fry the bacon until crisp,and set aside.
Salt and pepper the potatoes. Toss well. Mix the Mayonnaise,with the eggs,celery,onion,paprika,and parsley flakes.
mix in egg mixture to the potatoes. Coat well to combine. At this time if your potatoes hold nice,and you want the pieces smaller. Go ahead and cut them up a little more if desired. I usually just take my mixing spoon,and cut in to some of them, and stir.
Refrigerate for a few hours. Let the flavors blend. Take out of fridge,and stir.Your option: Give it a taste. Some mayonnaise may have absorbed in to the potatoes. At this time if you prefer. Add a little more mayonnaise to make it a bit more creamy. Before serving. Top with half the crisp crumbled bacon. and serve. I keep a dish with the rest of the crumbled bacon nearby. Anyone who wants extra bacon on their potato salad can sprinkle it on it. It is so good!!!