Potato Salad with Bacon and Eggs

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.

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

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
• onion– red, white or yellow
• 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.

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, in a pan 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.

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.” 🙂

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.

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

• Large pot
• extra large bamboo cutting board
• Chef’s knife
• mixing bowl

Other delicious salads

• Southwestern salad
• Broccoli salad
• Pea salad
• Cucumber tomato salad