Simple Potato Salad With Bacon

4.88 from 8 votes

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?

Prep Time20

Cook Time15

Total Time35

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 311kcal

Author: Sally

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.
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).

Use thin-skinned potatoes such as Yukon Gold and/or red potatoes. You will be cooking them first and then peeling them. These potatoes remain firm when cooking (as long as you don't cook them too long.)
Cook the eggs until they are hard boiled, as this will make them easier to work with.
While the eggs are cooking, you can take the time to cook the potatoes as well as the bacon if not already cooked and gather and combine your other ingredients.