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This is as good as it gets with potato salad. This recipe has it all and then some, including eggs and bacon. It is creamy and delicious and goes well as a side dish for any meal.
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Making potato salad is all about multi-tasking. First start your potatoes, while you are cooking the potatoes start the hard boiled eggs, while the potatoes and eggs are cooking get your bacon going. While all that is going on, keep checking in on everything. You need to watch for the potatoes to start boiling so you can set the timer for 10 minutes. All the while, you can start dicing your celery and onions. It’s easier than it sounds!
If you want to make your life easier, think about making an investment in an electric vegetable peeler and an electric egg cooker! For short money, it sure saves a ton of time! They make great gifts for the cooks in your life too!
I cut the potatoes in halves and then the halves into quarters. You will need to cut them into smaller chunks once they have cooled. Tip: to quicken the cooling time, run cold water over them in the strainer.
Bacon makes everything taste better! Be sure to make a couple extra because you will want to eat it all once it is done!
The secret to peeling eggs is an ice bath. Just add some ice cubes to a bowl and add cold water. Once your eggs are done put them in the ice bath for a minimum of five minutes. Did you notice the green eggs? I have chickens and get fresh eggs almost daily. Click provides us with the green eggs and her buddy Clack provides us with the beige eggs. A whole other story; a neighbor abandoned these two and I took them in. I never thought I would have stray abandoned chickens!
Ready to assemble!
I am a Hellmann’s Mayonnaise girl all the way! If you use anything else, I can’t eat it! Obviously, the choice is yours!
I like to sprinkle it with paprika when it is done! It really does add taste as well as makes it look pretty!
That’s it! Cover it and refrigerate for a minimum of an hour! Serve and enjoy!
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Egg & Bacon Potato Salad
Equipment
- Electric Egg Cooker (optional)
- Electric Vegetable Peeler (optional)
Ingredients
- 5 lb Bag of Poatatoes
- 6 Eggs
- ½ lb Bacon
- 1 cup Diced Celery
- ½ cup Diced Vidalia Onion
- ½ tsp Iodized Salt
- ½ tsp Ground Black Pepper
- 1 tsp Dry Mustard
- 1 tsp Paprika
- ½ tsp Garlic Powder
- 2 cups Hellmann’s Mayonaise
Miscellaneous
- Ice Bath for Eggs
- Paprika to sprinkle over finished product
Instructions
- This recipe is all about multi-tasking
- First, peel the potatoes; I highly recommend Investing in an electric vegetable peeler! Cut them in half and then quarter the halves. Place in a big pot with water and salt.Put them in the stove on high heat. At a boil cook for 10 – 12 minutes. You want them tender but not mushy!
- While the potatoes are cooking place eggs in an electric egg cooker for a hard boiled egg.
- While the potatoes and eggs are cooking, cook the bacon in a cast iron pan. I cook it well so it easy to crumble. Once cooked set on a paper plate with a paper towel. Allow to cool.
- Keep an eye out for the potatoes to come to a boil. You will need to set the timer once they are at a boil.
- Start dicing the celery; dice fine.
- Start dicing the onion; dice fine.
- Once your bacon has cooled, crumble in a bowl and set aside.
- Once your hard boiled eggs are done, add them to an ice bath (ice and water) for a minimum of five minutes. This will help the peeling process. Peel them and set aside in a bowl.
- Once your potatoes are done, place them in a strainer and allow to cool. I hurry them along by spraying them with cold water and allowing to drain.
- In a large bowl, start adding your potatoes, cutting them into smaller chunks.
- Add all of your dry ingredients to the potatoes ; salt, pepper, dry mustard, paprika, garlic powder. Using a baking spatula, lightly toss until combined.
- Add the diced celery, diced onion and crumbled bacon. Using the spatula lightly toss until combined.
- Cut the hard boiled eggs into small chunks and add to the potato mixture. Lightly toss until combined.
- Add 1 cup of Hellman’s mayonnaise and combine. Add the other cup of Hellman’s mayonnaise and combine.
- Sprinkle with paprika over the top.
- Cover and refrigerate for a minimum of an hour prior to serving.
As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.
