Potato, Bacon & Egg Salad
Recipe: #22495
January 12, 2016
Categories: Salads, Potato Salad, Side Dishes, Bacon, Eggs, Potatoes, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, Non-Dairy, more
"I love a good tasting potato salad with grilled burgers, steaks, chicken, ribs, hot dogs....they all taste so much better with a big helping of potato salad! I don't wait for the summer season to make it and I'm always looking for new ways to make it. This time, I came up a a good one! This feed a large crowd!"
Original is 12-14 servings
Ingredients
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- FOR DRESSING
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Nutritional
- Serving Size: 1 (305.5 g)
- Calories 410
- Total Fat - 20.4 g
- Saturated Fat - 5.5 g
- Cholesterol - 142 mg
- Sodium - 936.3 mg
- Total Carbohydrate - 40.4 g
- Dietary Fiber - 4.6 g
- Sugars - 6.3 g
- Protein - 16.9 g
- Calcium - 55 mg
- Iron - 2.1 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place potatoes in a large pot and cover with cold water. Boil until fork tender. Rinse with cold water. When cool enough to handle, chop. Transfer to a large bowl. Add chopped eggs, onion and bacon. Set in fridge until chilled.
Step 2
In a small bowl combine all the dressing ingredients .Whisk to combine. Pour over potato mixture. Stir very well to combine. Season with salt and pepper.
Step 3
Chill until ready to serve.
Tips
No special items needed.
2 Reviews
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