Ingredients for Bacon And Egg Potato Salad
- 3 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 small red onion, finely chopped (about 1/2 cup)
- 1 cup sliced radishes
- 1 cup chopped celery
- 8 slices thick-cut bacon, cooked until crispy and crumbled
- 6 large hard-boiled eggs, peeled and chopped
- 1 1/2 cups mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon granulated sugar
- 1/4 cup fresh chives, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon smoked paprika
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How to Make Bacon And Egg Potato Salad
- Dice the peeled Yukon Gold potatoes into 1-inch cubes.
- 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.
- Drain the potatoes and rinse them under cold water until completely cool. Drain again.
- While the potatoes are cooking, cook the bacon until crispy. Crumble and set aside.
- Hard-boil the eggs. Once cool, peel and chop.
- In a large bowl, combine the cooled potatoes, red onion, radishes, celery, crumbled bacon, and chopped eggs.
- In a separate medium bowl, whisk together the mayonnaise, white wine vinegar, sugar, chives, salt, pepper, and paprika until smooth.
- Pour the dressing over the potato salad mixture and gently toss to coat.
- Cover and refrigerate for at least 3-4 hours to allow the flavors to meld. Best served chilled.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
16g
Fat
19g
Carbs
10g
