Bacon And Egg Potato Salad Recipe

Ingredients for Bacon And Egg Potato Salad

• 2 lbs Yukon Gold potatoes, peeled and diced
• 1/2 medium red onion, thinly sliced
• Radish
• 1/2 cup celery, finely chopped
• 6 slices bacon, cooked and crumbled
• Hard Boiled Eggs
• 1 cup mayonnaise
• White Vinegar
• 1 tablespoon sugar
• 2 tablespoons chopped fresh chives
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

How to Make Bacon And Egg Potato Salad

1. Dice the peeled Yukon Gold potatoes into 1-inch cubes.
2. Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender but not mushy.
3. Drain the potatoes and rinse them under cold water until completely cool. Drain again.
4. While the potatoes are cooking, cook the bacon until crispy. Crumble and set aside.
5. Hard-boil the eggs. Once cool, peel and chop.
6. In a large bowl, combine the cooled potatoes, red onion, radishes, celery, crumbled bacon, and chopped eggs.
7. In a separate medium bowl, whisk together the mayonnaise, white wine vinegar, sugar, chives, salt, pepper, and paprika until smooth.
8. Pour the dressing over the potato salad mixture and gently toss to coat.
9. Cover and refrigerate for at least 3-4 hours to allow the flavors to meld. Best served chilled.