Bacon & Egg Potato Salad

Bacon & Egg Potato Salad
Bacon & Egg Potato Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    Cups Red Potatoes, cubed (about 2 1/2 lbs.)

  • 4

    Hard-Cooked Eggs

  • 1

    Small Onion, chopped

  • 4

    Bacon Strips, cook and crumbled

  • 1

    Tbs. Minced Fresh Parsley

  • 1

    Cup Mayonnaise

  • 2

    Tbs. Dill Pickle Relish

  • 3-5

    tsp. Prepared Mustard

  • 1

    Tbs. White Vinegar

  • 1

    Tbs. Lemon Juice

  • 1/2

    tsp. Salt

  • 1/2

    tsp. Celery Seed

  • 1/2

    tsp. Dill Weed

  • 1/2

    tsp. Pepper

Directions

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool. Place potatoes in a large bowl. Add the eggs, onion, bacon, and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.

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