bacon and egg potato salad

This delicious Bacon & Egg Potato Salad will become your new summertime staple! The classic side dish is upgraded with hardboiled eggs and crisp bacon.

Hello, dearest readers! I am back today with an absolutely delicious side dish for you. Potato salad is such a summertime staple and barbecue must, and this Bacon and Egg Potato Salad is just a richer, tastier twist on the classic! You might have noticed it making an appearance in my recipe for Oven Baked Ribs the other day 😉 The combination of tangy, spicy ribs and cool, creamy potato salad is a perfect match. Let me show you how it's done!

While I will definitely agree that potato salad is probably one of the simplest things to make, I also feel like it's so easy to do it wrong! I don't mind it homemade, but I'm always a little iffy about it if I'm out grocery shopping or at a restaurant. You want this side dish to be creamy but not goopy, have pieces of potato that are soft but not mushy, and of course it needs some flavor and texture! All too often, you order potato salad somewhere and they bring you tasteless chunks of soggy potatoes positively swimming in mayo. I love mayo, probably even more than the average person, but I can't stomach that 😉 Everything in moderation, my friends!

I shared a super simple version of potato salad a couple years ago, which was jazzed up by some pickled jalapeños and spicy pickles. This time, I went for something a little richer! This version includes the basics like potatoes and mayo, but also features crispy bacon, hardboiled eggs, some onions, garlic, pickles, and my latest obsession... marinated mustard seeds. Y'all, these are so good! They have a milder, sweeter flavor than regular mustard, and they are good pretty much anywhere  you'd use the regular stuff. And even some things you wouldn't. I'm not a huge mustard-in-my-sandwich person, but these have been making a regular appearance in my lunch lately.

I went pretty easy on the bacon and eggs because I still wanted this to be a side dish and not too heavy, but of course feel free to add or subtract to your personal preference! Hope this bacon and egg potato salad makes an appearance on your dinner table this summer 🙂 Happy cooking!

P.S. If you are wanting to buy marinated mustard seeds, HERE is a link to where I got mine!

Print Recipe

4.50 from 2 votes

bacon and egg potato salad

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings: 6

Author: Valentina | The Baking Fairy

Ingredients

• 2 lbs Yukon Gold potatoes
• 3 hard boiled eggs diced
• 3-4 strips of bacon cooked until crispy
• ¾ cup mayonnaise
• ¼ cup marinated mustard seeds {you can sub your fave mustard instead!}
• ¼ cup finely chopped white onion
• ¼ cup finely chopped pickles
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• salt and pepper to to taste

Instructions

• First, prepare the potatoes. Peel them, largely dice them, and add them to a large pot. Cover them with water, add a generous handful of salt, and bring to a boil.
• Cook potatoes until fork-tender, 10-15 minutes. Drain, and set aside.
• In a large bowl, mix together the mayo, mustard, chopped onion, pickles, seasonings, and crumble in the bacon.
• Gently fold in the potatoes, followed by the hardboiled eggs. Don't mix too much, or the eggs will totally fall apart! Taste and add more seasoning if needed.
• You can serve immediately, or refrigerate until needed. The flavors will be more developed if you have the time to let it sit! Enjoy!

Looking for a vegetarian option? You can find my Tangy Jalapeño Potato Salad here!