Bacon and Egg Potato Salad

Happy Father’s Day to all of those fathers out there reading this!  Whether you had a BBQ to celebrate with friends and family, or went fishing (or crabbing, as some of our friends did), I hope you had an amazing day. šŸ™‚ 

We celebrated with family, friends and food and had a blast!  There was beer, grilled oysters, BBQ chicken, pulled pork and my lemon thyme cake!  (We like to go all out.)   While my brother and sister-in-law took care of the main dishes, I wanted to get creative with one of my favorite sides.  I feel like the side dishes are the support staff to a meal and sometimes get neglected.  So, I played around and came up with this recipe for Bacon and Egg Potato Salad!

Ever since I was a child, I’ve always loved potato salad.  There’s something about a really great one, where the crispness of the potatoes as you bite in, blends deliciously with the creaminess of the mayonnaise dressing.  I love how you can vary it up too by adding vinegar for a tangy bite.  Or add some pickle relish, as I did in mine, for a sweet and tangy crunch.  Or be wild and throw some herbs and veggies in.  There are so many variations!

There seem to be two very popular camps for potato salad: German potato salad and American potato salad.  German potato salad is usually made with vinegar or oil, herbs, and bacon, and is generally served warm.  (Yum!)  While American potato salad has a base dressing of mayonnaise , herbs and vegetables (like celery or onion), and is typically served cold or at room temperature.  Being that I am a lover of both camps, I like to combine all of the options and create a German-American fusion salad. (Is that even a thing?… Now it is.)

Potato Salad

No matter which camp you stand in, I hope you enjoy this recipe! Please feel free to share your pictures of your own Potato Salad creations on Instagram and tag me @starknakedcooking!  Iā€™d love to see how they come out!

As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week! Until next weekend, when our food adventure continues!

Buen provecho!

-V

Potato Salad
Yields 6
Perfect for a summer BBQ or a sandwich extravaganza, this potato salad is easy to make and is a definite crowd pleaser.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 3.5 Lbs. of Red Potatoes
  2. 6-8 Pieces of Bacon, Cooked and Crumbled
  3. 4 Hard Boiled Eggs - Quartered
  4. 1.5 Cups Mayonnaise
  5. 1 tsp. Salt
  6. 1 tsp. Dijon Mustard
  7. 1/2 tsp. Garlic Powder
  8. 1/4 tsp. Ground Pepper
  9. 5 T. Pickle Relish
  10. 3 Green Onions (aka Scallions) - Chopped
  11. 1 Celery Stalk - Chopped
  12. 1 T. White Vinegar
For the Potatoes
  1. Cut potatoes into bite sized cubes.
  2. Place potatoes in a large pot and cover with water until potatoes are just covered. Bring water to a full boil, then reduce heat to a low boil.
  3. Add a generous amount of salt to the water in order to season the potatoes (Roughly 2T of salt). Cook them for about 15-25 minutes, or until the potato has a crisp outside, but is softer in the center.
  4. Drain the potatoes in a colander and put them to the side.
For the bacon
  1. While the potatoes are boiling, let's cook the bacon! Spread the bacon on a baking sheet covered with aluminum foil and bake in the oven at 400F for 20 minutes, or until the bacon is crispy.
  2. Once desired crispiness has been achieved, remove the tray from the oven and transfer the bacon to a plate that is lined with paper towel. This helps absorb any additional grease.
For the eggs
  1. Bring a pot of water to a boil. Gently place the eggs into the pot of boiling water using a slotted spoon. Eggs should be fully submerged in the water while cooking.
  2. Boil the eggs for 11 minutes, then remove them with the slotted spoon and place into a Pyrex bowl with cold water and ice. This will help to ensure that the eggs don't continue to cook. A term known as "carry-over cooking."
  3. Once eggs are cool to the touch (about 5-10 min.) peel the eggs and quarter them.
For the dressing
  1. In a medium sized mixing bowl, combine the mayo, salt, Dijon mustard, garlic powder, pepper, pickle relish, green onions (aka scallions), celery and white vinegar. Mix together with a spoon.
  2. If you want to adjust the flavors, this is your time to shine! It's easiest at this point before you pour the dressing over the potatoes.
Assembly
  1. Place the cooked potatoes into a large bowl, pour 2/3rds of the crumbled bacon over the potatoes, as well as 2/3rds of the quartered eggs. Cover with all of the dressing and gently mix together using a rubber spatula.
  2. Top the dish with the remaining 1/3rd of eggs and 1/3rd of crumbled bacon and serve.*
Notes
  1. *Just a Little Tip (JLT): This dish can be served hot or cold. If you want to make this the day before an event, just plastic wrap the container and place it in the fridge and serve cold. If you are crunched on time and need to serve it immediately, you can serve this dish hot. Both are very yummy options!
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