Bacon Potato Salad Recipe
This is a recipe that you can easily prepare for family gatherings and definitely be proud of it. This variety of potato salad is proven to be a big hit, always eaten without leftovers. This is also fantastic with barbecues. The bacons are wonderfully crisp through microwave or frying them in skillet. There is also an alternative, less messy way to cook the bacons. Simply arrange bacon slices in baking pan lined with foil, place pan inside the oven, heat directly to 350 degrees F for 15 minutes and you’ll get perfectly crisp bacons. Serve this bacon potato salad as a side dish along with barbecues, perfect for a summer meal. Now, here’s how to make it.
Ingredients
- 4 eggs
- 8 bacon slices
- 2 tablespoons Dijon mustard, or to taste (30 g)
- 1 cup mayonnaise (220 g)
- 3 stalks celery, minced
- 2 lbs small potatoes (909 g)
- 2 tablespoons chopped fresh parsley (30 g)
- Salt and pepper to taste
Instructions
- Place the potatoes in a pot with enough water, cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
- Meanwhile, place eggs in a saucepan with cold water and cover. Bring water to a boil and immediately remove from heat when boiling point is reached.
- Let eggs soak in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to instantly cool.
- Peel the eggs, and place 2 of them into a large bowl. Reserve the rest for later use. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
- Cook bacon slices in the microwave for about 4 minutes, or fry in a skillet over medium-high heat until crisp. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
- Peel and chop the potatoes, and stir into the bowl, tossing until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, and then sprinkle parsley to top salad.
- Serve and enjoy!
