Grocer to Table | Salads & Sandwiches | Sides & Casseroles

Bacon Egg Potato Salad

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This potato salad with bacon and eggs is incredibly easy. It’s one of my most requested salads for potlucks. Read on to find out my secret.

Crunchy, creamy potato salad with bacon bits and hard boiled egg.Pin
Potato Salad with bacon and eggs

This salad is different because we employ a secret weapon to add extra flavor!

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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 there’s that!

What you need

  • potatoes– red, white, butter, golden, russet or even baby potatoes, Yukon gold and baby potatoes are our favorites
  • onion– red onion is our favorite but white or yellow one work too
  • celery– use tops too. They add extra flavor
  • carrot– diced or grated
  • fresh or dried dill – fresh is better but dried will work if you don’t have fresh.
  • fresh parsley – use fresh. It is vastly superior.
  • celery seed – this is one of the secret ingredients, don’t omit.
  • pepper
  • salt
  • bacon – cooked to crispy and crumbled.
  • bacon grease – The other secret ingredient. Save some of the cooking grease. Add 1 tablespoon to mayonnaise and mix it up before adding to salad.
  • hard boiled eggs – dice some of them and cut a couple into wedges for garnish.
  • mayonnaise– don’t use salad dressing. Use good quality mayonnaise.
Ingredients for potato salad, see details in recipe below.Pin

How to make it

Boil potatoes in salted water until fork-tender but not mushy. You can also make instant pot boiled potatoes. Allow potatoes to cool.

Cook bacon in oven on an aluminum foil lined baking sheet, in a skillet on the stove or cook bacon in your air fryer.

Hard boil your eggs. Allow them to cool and peel them.

  1. Chop up vegetables. Chop up fresh herbs.
  2. Cut potatoes into bite sized pieces. Add to a large bowl for mixing.
  3. Put all of your ingredients except eggs to the bowl with potatoes for mixing.
  4. Add bacon grease to mayonnaise.
  5. Mix well.
  6. Dress the salad with the bacon/ mayonnaise blend.
  7. Add chopped egg. Mix lightly so that you don’t break up all of the egg. Garnish with egg wedges and fresh chopped parsley.
Step by step photographs of the process for making potato salad. See details in recipe below.Pin

Variations of potato salad with bacon and eggs

  • Add homemade or your favorite store bought Italian dressing for an added zing.
  • Add a tablespoon of yellow mustard for mustard potato salad.
  • Try adding different vegetables. I like sliced radishes, peas, par boiled or fresh asparagus or broccoli and different fresh herbs. Fresh chives are great. Add some chive blossoms for a garnish on top.
  • Add a splash of cider vinegar for a slight tang.
  • Use different potatoes like; red, butter, white, or new potatoes.

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?” I think to myself, “Like why don’t you hit me over the head, I tried to make it healthier.” 🙂

Salad topped with egg wedges and parsley.Pin

Pro tips

  • Wash thin skinned potatoes well. They are easier to peel after cooking. The skin slips right off.
  • If you’re using thick skinned potatoes it is best to peel them, before or after cooking.
  • Barely cover potatoes with water to speed up the cooking process.
  • Cook potatoes on your stovetop or in your instant pot.
  • When using thin skinned potatoes, leave the skins to increase the fiber and nutrients of the potatoes.
  • Don’t overcook potatoes or they will become mushy.
  • Use fresh potatoes, older potatoes have a tendency to become mushy and contain more starch.
  • Cook bacon in oven, in frying pan or make air fryer bacon. Be sure to reserve a tablespoon of bacon grease.
  • Stir the salad together before adding the chopped eggs. They have a tendency to break up with excessive mixing. The salad will still taste good, but there will be less visible chunks of egg.
  • If you having a large party, you can double this recipe. For smaller crowds, decrease the recipe accordingly. As a general rule. figure about 5 servings per pound / .5 kg of potatoes.

Can you make this salad ahead of your party?

Yes. You absolutely can. This salad can be made the day before your party and still be delicious. You can also cook cut up the vegetables, potatoes and bacon a day ahead and store them separately.

Reserve the tablespoon of bacon grease. Return that to the microwave for about 30 seconds to return it to a liquid state. Let it cool slightly and add it to the mayonnaise the day you serve the salad. Then the day of your party, just add the ingredients, according to the below instructions and mix.

Occasionally the potatoes will soak up a lot of the mayonnaise and you may have to add a bit more the day you serve it.

Potato salad in white bowl.Pin

Why is this the best damn potato salad EVER?

  • It’s incredibly easy.
  • Bacon. I mean that needs no explanation.
  • Lots of fresh vegetables.
  • Gluten and dairy free.
  • You can make it ahead, so there is little last minute work.

How to store leftovers

Leftovers should be refrigerated promptly. Leftovers can be refrigerated 4-5 days. (This time may be shortened if the salad was kept out of the refrigerator too long on hot summer days. Refrigerate promptly after serving.)

Do not freeze the leftovers. Any salad that is left after 5 days should be discarded.

Tools I use

Other delicious salads

Potato salad in white bowl with green and white striped kitchen towel.Pin

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Mom's Bacon & Egg Potato Salad - Quarted hard boiled eggs rim a serving bowl with potato salad with carrots and celery and bacon bits garnished with chopped chives and parsley sprigsPin

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.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 13 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 25 servings
Calories: 195kcal
Author: Beth Neels
Cost: $4

Ingredients

  • 5 pounds 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 tablespoons chopped parsley, fresh
  • 1 tablespoon chopped dill, fresh
  • 1 tablespoon celery seed
  • 1 tablespoon Black Pepper
  • 2 tablespoons salt, divided
  • 1½-2 cups mayonnaise

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. Or make Instant pot boiled potatoes. Drain potatoes, place them in 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. Or make air fryer bacon. 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.
  • Peel eggs. Chop eggs into bite sized pieces, leaving a couple to cut in wedges for garnish.
  • 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 veggies 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 except eggs in a very large bowl. Mix thoroughly. Adjust spices to taste.
  • Add eggs. Lightly toss in chopped eggs.
  • Garnish with eggs wedges and chopped fresh parsley.
  • Feeds a large crowd! 25-35 people, at least. Great for leftovers for about 3-4 days. 
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Notes

Let the potatoes thoroughly cool before building salad, or they will soak up the mayonnaise.
Do not freeze.
Leftovers should be refrigerated promptly. Leftovers can be refrigerated 4-5 days. (This time may be shortened if the salad was kept out of the refrigerator too long on hot summer days. Refrigerate promptly after serving.)
 

PRO TIPS

  • Wash thick skinned potatoes well. They are easier to peel after cooking. The skin slips right off.
  • If you’re using thick skinned potatoes it is best to peel them, before or after cooking.
  • Barely cover potatoes with water to speed up the cooking process.
  • Cook potatoes on your stovetop or in your instant pot.
  • When using thin skinned potatoes, leave the skins to increase the fiber and nutrients of the potatoes.
  • Don’t overcook potatoes or they will become mushy.
  • Use fresh potatoes, older potatoes have a tendency to become mushy and contain more starch.
  • Cook bacon in oven, in frying pan or make air fryer bacon. Be sure to reserve a tablespoon of bacon grease.
  • Stir the salad together before adding the chopped eggs. They have a tendency to break up with excessive mixing. The salad will still taste good, but there will be less visible chunks of egg.
  • If you having a large party, you can double this recipe. For smaller crowds, decrease the recipe accordingly. As a general rule. figure about 5 servings per pound / .5 kg of potatoes.

Can you make this salad ahead of your party?

Yes. You absolutely can. This salad can be made the day before your party and still be delicious. You can also cook cut up the vegetables, potatoes and bacon a day ahead and store them separately.
Reserve the tablespoon of bacon grease. Return that to the microwave for about 30 seconds to return it to a liquid state. Let it cool slightly and add it to the mayonnaise the day you serve the salad. Then the day of your party, just add the ingredients, according to the below instructions and mix.
Occasionally the potatoes will soak up a lot of the mayonnaise and you may have to add a bit more the day you serve it.

Nutrition

Calories: 195kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 723mg | Potassium: 453mg | Fiber: 2g | Vitamin A: 975IU | Vitamin C: 11.6mg | Calcium: 45mg | Iron: 3.4mg
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26 Comments

  1. 5 stars
    Why have I never added bacon to my potato salad?! Oh my genius. Going to make this Memorial Day weekend!

  2. 5 stars
    Love egg mayonnaise and I love potato salad and everyone loves bacon! This combination is a definite winner.

  3. 5 stars
    Your mom’s potato salad is awesome Beth, I really like adding bacon in my salads, never thought of adding bacon fat to the mayonnaise though, great tip, thanks!

  4. 5 stars
    This sounds very similar to Polish chopped vegetable salad. We would also add pickles and peas. Love it. Your mom knows what’s good 🙂 And your kids too 🙂

  5. 5 stars
    Yummy! Your mom’s bacon and egg potato salad looks fabulous. I’ve never thought of putting bacon in potato salad. I can’t wait to make this. And you know what? Christopher would eat this for breakfast, for sure!!

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