Bacon-and-Egg Potato Salad Recipe

Name: Bacon-and-Egg Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Put the potatoes in a medium saucepan and cover with cold water.
2
Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes.
3
Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes.
4
Drain on paper towels.
5
Put the eggs in a small saucepan and cover with cold water.
6
Bring to a boil, then remove from the heat, cover and let stand 6 minutes.
7
Drain and run under cold water to cool; peel and chop.
8
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes.
9
In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste.
10
Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture.
11
Serve at room temperature.
12
Photograph by Anna Williams

1197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds small red-skinned potatoes, quartered, 1 pound bacon, chopped, 2 large eggs, 2 tablespoons red wine vinegar, and more.

Yes, Bacon-and-Egg Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bacon-and-Egg Potato Salad

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