Egg & Bacon Potato Salad
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.
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.