Menu Enter a recipe name, ingredient, keyword...

Bacon & Egg Potato Salad

By

Google Ads
Rate this recipe 4/5 (1 Votes)

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

Details

Preparation

Step 1

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.

You'll also love

Review this recipe

Cajun Potatoes and Corn on the Cob Fluffy Potato Kugel