Bacon and Egg Potato Salad
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
Bacon and Egg Potato Salad. A simple but delicious, versatile potato salad with the tangy zing of a homemade, mayo based salad dressing.
This recipe accompanies our other newly added recipe for Better Than Miracle Whip Salad Dressing. I wanted a simple potato salad to demonstrate that new recipe in a dish where its flavour still stood out prominently.
Coincidentally, I had planned to smoke some ribs that day and was having a friend over to sample them for dinner. So what better time to try out a new potato salad idea.
The ribs turned out beautifully smoked for about 5 hours until an internal temperature of 190-200 degrees F. Of course they were generously seasoned with our own recipe for Smokin' Summer Spice Dry Rub & BBQ Seasoning.
If you don't have a smoker, you can use soaked wood chips wrapped in aluminum foil on a gas or charcoal grill. The recipe post for the dry rub explains this method in more detail.
Another reason for the development of Bacon & Egg Potato Salad.
As regular followers of our Rock Recipes Facebook Page will know, I have recently rekindled an interest in curing and smoking pork belly for Homemade Bacon. I may write more about that soon if readers show an interest.
Here it is after several hours in the smoker and chilling in the fridge overnight, ready to be sliced. We enjoyed it in one if my favourite ways to serve breakfast...for dinner instead!
Here you can see it pictured with some real Newfoundland favourites, Toutons of course, with a choice of maple syrup, or my choice, fancy molasses.
We had frozen some of the leftovers from our recent recipe for Beans & Weiners which were also added to the plate. Like the Brits, we do enjoy beans with breakfast!
Since I had such superior quality bacon on hand already, I was excited to try thick slices, well rendered, and chopped into small pieces in the new potato salad.
As we often do, we made the salad the day before, which meant some of that smoky flavour permeated beautifully in the fridge overnight. Other than a couple of simple ingredients like green onions and chopped sweet pickles, there was not much more to it.
Like many simple things, it was perfect in its own way and was delicious with those beautifully smoked ribs. I dare say, on next Cold Plate Day it might well make another flavourful appearance!
Want even more Potato and Pasta Salad ideas?
Looking for more potato or pasta salad side dishes? Be sure to check out this collection of over 20 Pasta & Potato Salad recipes for summer and beyond.
Like this Bacon and Egg Potato Salad recipe?
You'll find hundreds of other great ideas in our Quick & Easy Category and even more in our BBQ & Grilling Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Bacon and Egg Potato Salad
Bacon and Egg Potato Salad. A simple but delicious, versatile potato salad with the tangy zing of a homemade, mayo based salad dressing.
Ingredients
- 2 ½ pounds of red or yellow potatoes diced to about ¾ inch
- Salt to season the water
- 6 hard boiled eggs, chopped in large pieces
- ½ cup chopped sweet pickles (Use any pickle you like really.)
- ½ pound crisp cooked bacon, chopped
- 4 green onions, finely sliced
- 1 ½ cups of Better than Miracle Whip Dressing. (more or less to taste)
- About 1 teaspoon coarsely ground black pepper.
Instructions
Wash the potatoes well and cut away any blemished spots. I do not peel red or yellow potatoes for this recipe, but if using other potatoes, I generally do, as they don't hold on to their skins as well.- Boil the diced potatoes in salted water for about 10 - 15 minutes or just until fork tender. Careful not to overcook them.
- Strain the potatoes off the water and let them steam off in the colander until just about room temperature.
- Transfer the potatoes to a large bowl and gently toss them together with the dressing, boiled eggs, bacon, chopped pickles, green onion and black pepper.
- Chill for 2-3 hours or overnight before serving.
Notes
This recipe accompanies and our other newly added recipe for Better Than Miracle Whip Salad Dressing.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 508Total Fat 40gSaturated Fat 8gUnsaturated Fat 31gCholesterol 149mgSodium 765mgCarbohydrates 23gFiber 2gSugar 2gProtein 15g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
