Textured 'Breakfast' Potato Salad Recipe

Name: Textured 'Breakfast' Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs floury potatoes, peeled and cut into 1in cubes; 6 slices streaky bacon, smoked, cooked until crisp; 2 large dill pickles, diced; 2 eggs, hard boiled, chopped; 4 scallions, chopped; salt & freshly ground black pepper; For the dressing; 1 tablespoon lemon juice; 1 tablespoon dill, chopped; 1 tablespoon chives, snipped; 1 tablespoon mayonnaise; 3 tablespoons sour cream

Servings: persons

1 1/2 lbs floury potatoes, peeled and cut into 1in cubes
6 slices streaky bacon, smoked, cooked until crisp
2 large dill pickles, diced
2 eggs, hard boiled, chopped
4 scallions, chopped
salt & freshly ground black pepper
For the dressing
1 tablespoon lemon juice
1 tablespoon dill, chopped
1 tablespoon chives, snipped
1 tablespoon mayonnaise
3 tablespoons sour cream

1
Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.
2
Combine the potatoes with the crumbled crispy bacon, the diced pickles, eggs and scallions. Season.
3
Combine the remaining ingredients to make the dressing.
4
Fold enough of the dressing into the salad to make it creamy.
5
Try to fold everything together while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.
6
Serve.

865

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 12 ingredients. The key ingredients include: 1 1/2 lbs floury potatoes, peeled and cut into 1in cubes, 6 slices streaky bacon, smoked, cooked until crisp, 2 large dill pickles, diced, 2 eggs, hard boiled, chopped, and more.

Yes, Textured 'Breakfast' Potato Salad falls under the Breakfast 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.

Textured 'Breakfast' Potato Salad

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