Bacon And Egg Potato Salad
Creamy bacon and egg potato salad combines tender potatoes, crispy bacon, and fresh herbs in a tangy lemon dressing, perfect for picnics and family gatherings.
Ingredients
- 5 cups cooked, peeled, and cubed potatoes ⓘ
- 1/4 cup chopped green onions ⓘ
- 1/3 cup lemon juice ⓘ
- 1/3 cup water ⓘ
- 1/4 cup vegetable oil ⓘ
- 1 1/2 teaspoons celery salt ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 1/2 teaspoon dry mustard ⓘ
- 1/4 teaspoon pepper ⓘ
- 4 slices bacon, cooked and crumbled ⓘ
- 3 hard-cooked eggs, chopped
- 1/4 cup grated Parmesan cheese ⓘ
- 3 tablespoons chopped parsley ⓘ
Instructions
- In a large bowl, combine cooked, peeled, and cubed potatoes with chopped green onions.
- In a small saucepan, combine lemon juice, water, vegetable oil, celery salt, Worcestershire sauce, dry mustard, and pepper.
- Bring the mixture to a boil.
- Pour the hot dressing over the potato mixture and mix well.
- Cover and chill overnight.
- Remove from refrigerator for 30 minutes before serving.
- Stir in cooked and crumbled bacon, chopped hard-cooked eggs, grated Parmesan cheese, and chopped parsley before serving.
Tips & Substitutions
To enhance flavor, consider adding diced celery or bell peppers for extra crunch. You can substitute cooked turkey bacon for a lighter option, or use a vinegar-based dressing instead of the creamy one for a tangy twist. For a more substantial salad, mix in some chopped hard-boiled eggs or avocado, similar to what you might find in American recipes.
Serving Suggestions
Serve this potato salad as a hearty side dish at barbecues or picnics, or pair it with grilled meats like chicken or pork recipes for a satisfying meal. It also complements lighter dishes such as a fresh green salad or a bowl of Skillet Corn Chowder for a balanced spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the potato salad in the microwave, stirring occasionally to ensure even heating, or serve cold for a refreshing dish. The flavors will deepen as it sits, making it even tastier the next day.
Nutrition & Diet Analysis (per serving)
Each serving of Bacon And Egg Potato Salad contains roughly 1136 calories, with 23g protein, 147g carbohydrates, and 52g fat. It is an excellent source of potassium (100% of the Daily Value), vitamin C (99% of the Daily Value), and iron (69% of the Daily Value), and a good source of vitamin A. It also contributes 18g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, making this bacon and egg potato salad ahead of time is ideal. In fact, chilling it overnight allows the flavors to meld beautifully. Just make sure to stir in the bacon and other fresh ingredients right before serving to maintain their texture.
What can I use instead of celery salt?
If you don't have celery salt, you can easily make a substitute by mixing equal parts of salt and ground celery seeds. Alternatively, using regular salt and a dash of onion powder can also provide a flavorful twist while still keeping the essence of the dish.
Is there a vegetarian version of this salad?
Yes, you can make a vegetarian version by omitting the bacon and replacing it with smoked paprika or a plant-based bacon alternative for a smoky flavor. Additionally, you can enhance the salad with chickpeas or black beans for added protein without compromising on taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).