Creamy Bacon and Egg Potato Salad
This creamy and tangy potato salad features tender red potatoes, hard-boiled eggs, crispy bacon, and a medley of flavorful seasonings. It's a delightful side dish that pairs perfectly with baked beans or can be enjoyed as a satisfying standalone meal.
Instructions
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1
Boil the cubed red potatoes until tender, about 10-15 minutes. Drain and cool the potatoes.
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2
In a large bowl, combine the cooked and cooled potatoes, sliced hard-boiled eggs, chopped onion, crumbled bacon, and minced fresh parsley.
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3
In a separate bowl, whisk together the mayonnaise, dill pickle relish, prepared mustard, white vinegar, lemon juice, salt, celery seed, dill weed, and pepper. Pour the dressing over the potato mixture and gently toss to coat.
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4
Refrigerate the potato salad until chilled, about 20 minutes, before serving.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
