Bacon And Egg Potato Salad(Makes 10 To 12 Servings)
A savory potato salad infused with lemon, bacon, eggs, and fresh herbs, perfect for picnics and gatherings, offering a delightful combination of tangy, smoky, and creamy flavors.
Ingredients
- 2 lb. potatoes, cooked, peeled and cubed ⓘ
- 1/4 c. chopped green onions ⓘ
- 1/3 c. ReaLemon lemon juice from concentrate ⓘ
- 1/3 c. water ⓘ
- 1/4 c. vegetable oil ⓘ
- 1 1/2 tsp. celery salt ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1/2 tsp. dry mustard ⓘ
- 1/4 tsp. pepper ⓘ
- 4 slices bacon, cooked and crumbled
- 3 hard-cooked eggs, chopped ⓘ
- 1/4 c. grated Parmesan cheese ⓘ
Instructions
- In large bowl, combine cooked, peeled, and cubed potatoes with chopped green onions.
- In a saucepan, combine ReaLemon lemon juice, water, vegetable oil, celery salt, Worcestershire sauce, dry mustard, and pepper; bring to a boil.
- Pour the hot dressing over the potato mixture and mix well.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before serving, then add crumbled bacon, chopped hard-cooked eggs, grated Parmesan cheese, and chopped parsley.
- Mix gently to combine all ingredients before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of mayonnaise or Greek yogurt to the dressing. If you prefer a different flavor profile, substitute white vinegar for the lemon juice. You can also use red or yellow onions instead of green onions for a robust taste. Make sure to let the salad sit overnight for the best flavor infusion.
Serving Suggestions
This Bacon and Egg Potato Salad makes a delightful side dish for summer barbecues or picnics, pairing wonderfully with grilled meats or sandwiches. For a complete meal, serve it alongside a light green salad, like Wilted Spinach Salad A L'Orange, to balance the richness of the dish.
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, but be mindful that the eggs and bacon may lose some texture. Stir well before serving to redistribute flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Bacon And Egg Potato Salad(Makes 10 To 12 Servings) contains roughly 521 calories, with 7g protein, 54g carbohydrates, and 31g fat. It is an excellent source of potassium (30% of the Daily Value), vitamin C (28% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g 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 salad ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just remember to add the bacon, eggs, and Parmesan cheese right before serving to keep them fresh and prevent sogginess.
Is there a vegetarian version of this potato salad?
Yes, you can omit the bacon and substitute it with smoked paprika or liquid smoke for a hint of smokiness. Additionally, consider adding more vegetables like bell peppers or celery for crunch and flavor.
How can I adjust the seasoning to my taste?
Feel free to adjust the celery salt and pepper to your preference. If you like a little heat, add a dash of cayenne pepper or red pepper flakes. Taste the dressing before pouring it over the potatoes to ensure it meets your flavor profile.
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).