Bacon Potato Salad
Filled with plenty of eggs, bacon, and pickle flavor, this potato salad was a kid and adult favorite from the first bite.
Foto: Barefeet In The Kitchen
Ingredients
10 servings
- 3 lbs Yukon Gold potatoes (cut into ½-¾ inch pieces)
- 6 strips of bacon, cooked and crumbled (OR ½ cup real bacon crumbles)
- ¾ cup mayonnaise
- 2 tablespoons warm bacon grease
- 2 tablespoons dill pickle relish
- ¼ teaspoon dried dill
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- 6 hard boiled eggs (roughly chopped)
- 4 g reen onions (sliced thin, about ½ cup)
Steps
-
Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
-
Cook the bacon and set aside 2 tablespoons of the bacon grease. Combine the mayonnaise, reserved bacon grease, dill pickle relish, dried dill, salt, and pepper in a large mixing bowl. Stir to combine.
-
Add the potatoes, eggs, chopped bacon, and green onions to the bowl with the dressing. Stir to mix well. Serve immediately or refrigerate until ready to serve.
Nutrition Facts (per serving)
Macronutrients
Calories29515% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Barefeet In The Kitchen
Loading comments...