Bacon & Egg Potato Salad

Bacon & Egg Potato Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    cups cubed red potatoes (about 2½ lbs.)

  • 4

    hard-cooked eggs, sliced

  • 1

    small onion, chopped or green onions, chopped

  • 4

    bacon strips, cooked & crumbled

  • 1

    Tbsp. minced fresh parsley

  • 1

    cup mayonnaise

  • 2

    Tbsp. dill pickle relish

  • 3 to 5

    tsp. prepared mustard

  • 1

    Tbsp. white vinegar

  • 1

    Tbsp. lemon juice

  • ½

    tsp. salt

  • ½

    tsp. celery seed

  • ½

    tsp. dill weed

  • ½

    pepper

Directions

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


Nutrition

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