Bacon Egg Potato Salad Recipe

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Bacon Egg Potato Salad combines the perfect duo of salty smoked bacon and fresh hard-boiled eggs with a super creamy sweet/tangy blend of spices and sauce. Add in zesty onion, sweet pickle relish and celery for an AMAZING crunchy taste that your family will love!

Prep time:
Cook time:
Servings: 8


Cost per serving $1.31 view details
  • 6 medium red potatoes (2 pounds)
  • 1¼ cups mayonnaise
  • 2 tablespoons prepared mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons celery seeds
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 1 cup celery, thinly sliced
  • ¾ cup onion, finely chopped
  • ½ cup sweet pickle relish
  • 8 slices bacon, cooked and crumbled, save a little for the top
  • 4 hardboiled eggs, 3 coarsely chopped (use extra one for the top)
  • Top with 1 sliced hardboiled egg, 1 sliced green onion and bacon pieces, if desired


  1. Cut each potato in half. Place in a large pot and cover with 1 inch of cold water. Add 2 teaspoons salt and bring to a simmer. Simmer for 15-20 minutes or until tender but still firm. Drain well and let cool. Peel off the skins and discard. Cube the potatoes into bite-sized pieces and place in a large bowl.
  2. While potatoes cool, mix together in a small bowl, the mayonnaise, mustard, vinegar, sugar, garlic powder, onion powder, celery seeds, salt and pepper. Pour over potatoes and mix well.
  3. Mix in the celery, onion, pickle relish and bacon. Carefully fold in the hardboiled eggs, cover with plastic wrap and chill thoroughly (at least 4 hours). Top with sliced egg, sliced green onion and bacon pieces if desired.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 277g
Recipe makes 8 servings
Calories 541  
Calories from Fat 380 70%
Total Fat 42.73g 53%
Saturated Fat 8.46g 34%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 1046mg 44%
Potassium 865mg 25%
Total Carbs 35.02g 9%
Dietary Fiber 3.5g 12%
Sugars 8.67g 6%
Protein 6.98g 11%
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