Loaded Potato Salad with Bacon and Eggs

Bacon Potato salad in a white serving bowl with parsley garnish.

4.48 from 23 votes

Loaded Potato Salad with Bacon and Eggs

This old fashioned potato salad with a creamy mayo dressing is built for BBQs, picnics, and Memorial Day weekends — and travels perfectly in a cooler.

Course Side Dish

Cuisine American

Keyword potato salad

Dietary Restrictions Dairy-Free, Gluten-Free

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 372.83kcal

Author Lisa Lotts

Ingredients

½ pound thick cut applewood smoked bacon
2 pounds Yukon Gold potatoes
1 teaspoon salt
2 tablespoons red wine vinegar
3 stalks celery finely diced
½ cup red onion finely diced
2 scallions thinly sliced
4 eggs hard boiled
½ cup + 2 tablespoon mayonnaise
1 tablespoon + 1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons parsley chopped

US Customary - Metric

Instructions

NO SPLATTER METHOD FOR COOKING BACON:

Preheat to 400 degrees. Cover a rimmed baking sheet with foil. Set a wire rack on top of the cookie sheet. Separate the slices and lay ½ pound thick cut applewood smoked bacon on the wire rack and cook for about 20-25 minutes until crisped.

FOR THE SPUDS:

Cut 2 pounds Yukon Gold potatoes into 1" pieces (no need to peel them). Fill a large pot halfway with water. Bring the water to a boil over high heat and add 1 teaspoon salt.
Add the potatoes and cook for 10-15 minutes. Test the potatoes for doneness by piercing one with a paring knife. If they slip easily off the knife and back into the pot, they're done. If they stick, they need more time.
Using a spider or slotted spoon remove the potatoes and transfer to a large bowl. Sprinkle the hot potatoes with 2 tablespoons red wine vinegar and toss to coat.

FOR THE EGGS:

Add 4 eggs to the same pot of boiling water you cooked the potatoes in. Boil for 5 minutes. Remove from the heat and let the eggs sit in the hot water for another 5 minutes. While the eggs rest, fill a small bowl with ice and water and transfer the boiled eggs to the ice bath to cool.
In a small bowl, combine ½ cup + 2 tablespoon mayonnaise, 1 tablespoon + 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon black pepper and ½ teaspoon smoked paprika. Stir to combine.
Add 3 stalks celery, ½ cup red onion and 2 scallions to the dressing. Pour the dressing over the potato salad.
Peel and chop the eggs and add them to the potatoes. Chop or crumble the bacon into bite-sized bits and add to the salad. Add 2 tablespoons parsley. Toss gently with a wooden spoon or rubber spatula. Sprinkle with a little extra paprika and the parsley. Serve.

Notes

Can be made up to two days ahead. For the best results, reserve the crispy bacon and freshly chopped parsley to add just before serving to keep the flavors fresh.
This recipe lasts for up to 5 days when stored tightly covered in the fridge
If any liquids from the vegetables leak out during refrigeration, just stir to reincorporate them.

Nutrition