Cheesy Bacon Potato Salad
Creamy potato salad filled with chunks of cheese and chewy pieces of bacon is a summer side that is perfect for just about any occasion.
Foto: Barefeet In The KitchenIngredients
8 servings
- 3 lbs russet potatoes, diced small, about 1/2 - 3/4 inch
- 6 hard-boiled eggs, peeled and roughly chopped
- 12 ounces bacon, about 12 slices (cooked and chopped small)
- 2 tablespoons reserved bacon grease
- 3/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons white vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 -8 ounces cheddar cheese, chopped into 1/4-inch cubes
- 4 g reen onions, sliced thin
Steps
Cook the bacon and set aside to cool. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, mustard, bacon grease, vinegar, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, cheese, and bacon to the bowl. Stir to mix well.
Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts
Macronutrients
Calories320
Source: Barefeet In The Kitchen
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