Simple Potato Salad With Bacon
Who doesn't love to be able to whip up a simple potato salad for the many potlucks, barbeques, and picnic gatherings throughout the year?
Servings: 8 servings
Calories: 311kcal
Ingredients
- 3 pounds potatoes red or white, cut in half
- 7 slices bacon
- 4 eggs boiled and peeled
- 1 large celery stalk, finely chopped
- 1 bunch green onions or scallions, chopped (about ½ cup)
- ¼ cup parsley fresh, finely chopped
- 1 tsp salt , more to taste
- ½ tsp black pepper ground, more to taste
- 1 tsp dill weed dry
- 1 tsp paprika
- 1 cup mayonnaise
- ¼ cup mustard plain yellow
Instructions
- Wash and cut potatoes in half. Don't peel yet (easier to do after cooking). Add to large pot and cover with water. Bring to a boil and cook on medium for 10-15 minutes or until just tender (fork enters easily). Don't overcook or let get mushy.
- Meanwhile, cook bacon until browned and crispy. Remove from heat and set aside.
- Cut boiled eggs in half and separate yolks from whites. Chop whites in small pieces. Add yolks to small bowl and mash.
- In medium-sized bowl, add egg whites, celery, onion, parsley, dill, paprika, salt, and pepper.
- To mashed yolks in small bowl, add mayonnaise and mustard and blend until almost smooth.
- Add yolk mixture to large bowl with egg whites and other ingredients and incorporate thoroughly.
- When potatoes are done, drain water. Peel each potato and gently chop into ½-inch pieces. Crumble cooled bacon. Add potatoes to egg mixture along with crumbled bacon. Blend thoroughly and refrigerate for at least 2 hours before serving (best refrigerated overnight).
Nutrition
Calories: 311kcal | Carbohydrates: 2g | Protein: 6g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 724mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg