Potato, Bacon & Egg Salad

Prep Time
Cook Time
Ready In

"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 recipe yields 12-14 servings


  • 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 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 & Variations

No special items needed.



Really good flavors. I liked the bacon and celery seed in it.

review by:
(7 Feb 2017)


I cut this way...way...down...to 2 servings...and I think it made enough for 3...except for me doing the tasting...this is like crack potato salad...I just had a hard time putting my tasting fork down...it's that good...and I used baby yellow potatoes...so the photo doesn't show the red potatoes...this is dang good!...made for "Pick Me" tag game.

review by:
(2 May 2016)