Potato and Bacon Salad recipe

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Ingredients

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Nutrition Info

361.2 calories
carbohydrate: 22.3 g
cholesterol: 131.8 mg
fat: 27 g
fiber: 2.7 g
protein: 8.3 g
saturatedFat: 4.9 g
servingSize: -
sodium: 419.8 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.

  2. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.

  3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.

  4. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.

  5. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Recipe Yield

8 servings

Recipe Note

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

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