Betty Lou'S Potato Salad
A classic potato salad with crispy bacon, creamy mayonnaise, and tender boiled eggs, perfect for picnics, barbecues, or family dinners requiring comforting, flavorful sides.
Ingredients
Instructions
- Boil potatoes with the skins on.
- Cool the potatoes before peeling and chopping into bite-sized pieces.
- Boil eggs until hard-boiled.
- Chop bacon into small pieces and brown until crisp, reserving 1 tablespoon of drippings.
- Drain bacon on paper towel.
- In a large mixing bowl, combine the chopped potatoes, chopped eggs, chopped onion, crispy bacon, and at least 1 cup of mayonnaise.
- Mix well and add salt to taste. Add pepper if desired.
- Adjust mayonnaise quantity for desired creaminess.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of some mayonnaise. If you're short on time, pre-cooked bacon can save you a step. For added flavor, try incorporating herbs like dill or parsley. You can also substitute red onions with green onions for a milder taste. This recipe is versatile, so feel free to add other ingredients such as celery or pickles to enhance it further.
Serving Suggestions
This potato salad makes a great side dish for barbecues or picnics, pairing wonderfully with grilled meats or seafood. It complements Oysters Homestead nicely for a full meal. Garnish with fresh herbs for an appealing presentation. For a complete spread, consider serving with a light salad or some Easy Olive-Bacon Appetizers to start.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave, adding a splash of water or additional mayonnaise to maintain creaminess, if needed. This potato salad is best enjoyed chilled, so serving it cold after refrigeration enhances its flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Betty Lou'S Potato Salad contains roughly 25 calories, with 0g protein, 2g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 511mg per serving (22% of the Daily Value).
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 use other types of potatoes for this recipe?
Yes, you can use different types of potatoes. Waxy potatoes, like red or yellow potatoes, hold their shape well, while starchy potatoes, like Russets, create a creamier texture. Just ensure they're cooked until fork-tender for the best results.
How can I make this recipe vegetarian?
To make this potato salad vegetarian, simply omit the bacon and substitute with smoked paprika or liquid smoke for a similar flavor. You can also add extra vegetables like bell peppers or cucumbers for additional crunch and taste.
What can I do if my potato salad is too dry?
If your potato salad turns out too dry, you can add more mayonnaise gradually until you achieve the desired creaminess. Alternatively, a splash of pickle juice or a dollop of mustard can add moisture and enhance the flavor without making it too heavy.
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).