Bacon and eggs are not just for breakfast — they make a wonderful combination in this creamy picnic salad. The boiled thin-skinned red potatoes have a dense and buttery texture and soak up the mayonnaise-based sauce nicely. Both the scallion and onion add a pleasant sharpness — if you want to temper the pungency, soak the red onion in ice cold water for about 10 minutes and then drain. Give the cooking bacon an occasional stir and use the leftover bacon drippings to flavor salad dressings or amp up frying oil for fried chicken.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds small red-skinned potatoes, quartered
- 1 pound bacon, chopped
- 2 large eggs
- 2 tablespoons red wine vinegar
- 3/4 cup mayonnaise
- 3 tablespoons whole-grain mustard
- 6 scallions, finely chopped
- 1 medium red onion, diced
- 1 tablespoon sugar
- Kosher salt and freshly ground pepper
Instructions
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 683 |
| Total Fat | 54 g |
| Saturated Fat | 14 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 123 mg |
| Sodium | 789 mg |
Reviews
This is the best recipe I have found. I tried adding bacon grease one time and it was overkill. Don’t do that. I use five or six eggs and I add a little more red wine vinegar. Don’t be afraid to play with the ingredients just a little bit adding more or less of the things you like. We don’t like onions so we did not add the onions
This was really good. All of us from 62 down to 9 months loved it! Will definitely make again.
The only change I made really was chopping the potatoes smaller than the recipe notes because I wanted them to cook more quickly and we used the bacon crumbles from Costco rather than cooking it fresh. So good!!
The only change I made really was chopping the potatoes smaller than the recipe notes because I wanted them to cook more quickly and we used the bacon crumbles from Costco rather than cooking it fresh. So good!!
Great straightforward potato salad. Left out eggs because I not a fan in potato salad, otherwise followed the recipe. Consistently a crowd favorite!
My new favorite potato salad! I took this to a bar-b-q and everyone wanted this recipe. Made exactly as stated.
Great! Got this recipe from a good friend. Ratios all good but I can see adding a few more eggs wouldn’t hurt. The flavors are really enhanced next day. Sautéed red onion in olive oil so it was more mellow in the salad. Also, baking bacon on parchment paper at 400 for about 20 minutes (turning tray halfway through) came out crispy and saved a lot of time and cleanup!
Best potato salad I’ve ever had, bar none!
Get me to rehab; I’m addicted! Ratios for everything are just right. Savory, sweet, and tangy. However, I made a half recipe (since it was just for my wife and I) and thought it was enough for 3-4.
First time making potato salad and it was delicious specially with the bits of bacon. Yummy.
Loved this recipe it is a fun new spin on potato salad!
Tasty but a very unattractive brown color due to the mustard.