Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

bacon and egg potato salad by nor

(3 RATINGS)
177 Pinches 9 Photos
Adashofloverecipes avatar
Northern, MA
Updated on Apr 3, 2014

I have been making my potato salad this way for years. It has been served at many cook outs, and have had many requests for my recipe. 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 had my potato salad. If you like Egg Potato salad. I'm sure you will love this version. Enjoy all!!

prep time 30 Min
cook time 30 Min
method Stove Top
yield 6-8 serving(s)

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 teaspoons paprika
  • 1 teaspoon salt
  • 1 1/4 teaspoons ground black pepper
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon basil
  • 1 1/4 cups mayonnaise hellman’s or dukes
  • 1 teaspoon dijon mustard
  • 1 pound 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 1
    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.
  • Step 2
    Boil the 8 eggs to hard boil stage. When eggs are cooked. Add in cold water to cool and set aside..
  • Step 3
    Boil potatoes until fork inserted is not hard to push through potatoes. Do not cook too long or the potatoes will fall apart. Cool potatoes before proceeding to next step..
  • Step 4
    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.
  • Step 5
    Salt and pepper the potatoes. Toss well. Mix the Mayonnaise,, and mustard with the eggs, celery, onion, paprika,, basil and parsley flakes.
  • Step 6
    mix egg mixture into the potatoes. Mix well to combine. At this time, if your potatoes hold nice,and you want the pieces smaller. Go ahead and chop them up a little more. I usually just take my mixing spoon,and cut in to some of them, and stir.
  • Step 7
    Refrigerate for at least 6 hours. Remove from 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes