Mom’s Bacon & Egg Potato Salad

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My Mom has been making this Bacon & Egg Potato Salad since I can remember! What could be better than adding bacon and eggs to a potato salad! It’s juts crazy!

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Just kidding about the breakfast but I suppose I do eat leftover pie for breakfast! It could be a new trend! There I go again, the trendsetter, that’s me!

I usually make this version of potato salad once or twice per year. Not that everyone doesn’t love it but, let’s face it, it’s not exactly health food! Good, fantastic, fabulous, but not health food! It is on the other hand, gluten and lactose free, so Mom can actually eat it!

When I try to sneak in another, healthier version of potato salad, with less mayonnaise, no bacon & eggs, (I know, pity) I always get complaints! From everyone, not just my kids. Mind you they are not overt complaints, more subtle. For instance; “This is not your usual potato salad recipe, is it?” Like why don’t you hit me over the head and say make the other pototo salad!

Making Bacon & Egg Potato Salad

Moving right along, this potato salad is easy but has a few steps, so it takes a little while to come together. The first thing to do is boil the potatoes, just until tender, so they still have a nice texture. I use potatoes with nice, clean skins so that I can leave the skins on them. This eliminates the step of peeling them. If you have large or dirty potatoes, sadly, you’ll have to peel. Leaving the peel on adds some nutrition, too.

While the potatoes are boiling, I start the oven on 375°F and put 8 pieces of bacon on the broiler pan. Bake them for about 25 minutes until nice and crispy, save 1 tablespoon of the bacon grease to mix with the mayonnaise. After you get the bacon in the oven, place the eggs in a small saucepan with cold water, just to cover. Bring the pan to a boil over high heat and then immediately remove them from heat. Let them sit for 10 minutes for large eggs. Run cold water in the pan until the water in the pan is very cold and let them cool in the cold water for about 1/2 hour, until they are cool enough to peel.

While the potatoes, bacon and eggs are cooking, I cut up any vegetables and herbs that I am using. (All of the preceeding instructions can be done the day before you need the salad.) I love to use fresh herbs in this salad! At least dill and parsley! The other spice that is mandatory, in my mind, is celery seed. It is key! Once everything is cool, cut them up and add them to a big bowl. Add the mayonnaise mixed with the bacon grease and mix thoroughly, until everything is coated.

Well, I hope you liked this recipe for Mom’s Bacon & Egg Potato Salad today! Leave me comment below and let me know what you think! Give those share buttons a bit of love too (they get lonely)! Here are some other tasty salads from BCC Broccoli Salad, Ten Minute Tomato Cucumber Salad, BLT Pasta Salad. As always, thanks for stopping by! Enjoy! And have fun cooking!

Recipe

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5 from 8 votes

Mom's Bacon & Egg Potato Salad

This is the best Potato Salad you have ever eaten! This recipe makes a huge batch (5 lbs.) so if you have a smaller crowd, cut the recipe down.

Course Salad, Side Dish

Cuisine American

Keyword bacon potato salad,, potato salad recipe,, vintage potato salad,

Prep Time 45 minutes

Total Time 45 minutes

Servings 25 servings

Calories 195kcal

Author Beth Neels

Ingredients

• 5 lb clean skinned potatoes
• 8 slices bacon, Reserve 1-2 tablespoons Bacon grease after cooking.
• 6 eggs, hard boiled
• 1 1/2 cup chopped celery
• 1 cup chopped or grated carrot
• 3/4 cup diced onion
• 2 Tbsp chopped parsley, fresh
• 1 Tbsp chopped dill, fresh
• 1 Tbsp celery seed
• 1 Tbsp black pepper
• 2 Tbsp salt, divided
• 1 1/2-2 cups mayonnaise

US Customary - Metric

Instructions

• Wash potatoes. Add them to a large pot and cover with cold water. Add 1 Tbsp. salt. Cook over high heat until boiling, then turn down to a fast simmer. Cook until tender but not mushy, about 20 minutes, depending on the size of the potatoes. Drain potatoes, place them a bowl to cool. Once they are about room temperature, place them in the refrigerator to cool completely.
• Meanwhile, preheat oven to 375°F. Place the bacon in a single layer on broiler pan. Bake for 25 minutes until nice and crispy. Allow to cool. Once cool, cut or crumble bacon into bits. Reserve 1-2 tablespoons of the bacon grease to add to the mayonnaise.
• Place eggs in a small saucepan. Cover them with cold water and then cover with lid. Bring to a boil over high heat. When they come to a boil, immediately remove them from heat and allow them to sit covered for 10 minutes for large eggs. After 10 minutes, without draining them, add cold water until the pan has only cold water in it. Let them sit in the cold water until cool enough to peel.
• While the potatoes, bacon and eggs are cooking, I cut up my vegetables and herbs. This can all be done the day before you need to serve the salad. Just put the cut veges and herbs in a storage container and refrigerate until you are ready to put it together.
• Once everything cool, assemble the salad. Mix the bacon grease with the mayonnaise. (Start with 1 1/2 cups of mayonnaise and add more if you like it wetter.) Place all of the ingredients in a very large bowl. Mix thoroughly. Adjust spices to taste. Feeds a large crowd! 25-35 people, at least. Great for leftovers for about 2 days. 

Nutrition

Calories: 195kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 723mg | Potassium: 453mg | Fiber: 2g | Vitamin A: 19.5% | Vitamin C: 14.1% | Calcium: 4.5% | Iron: 18.8%

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