Bacon & Egg Potato Salad
By á-24734
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.
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