Bacon and Egg Potato Salad
A classic potato salad with an extra pop of flavor
Servings: 10
Ingredients
- 6 medium sized potatoes
- 1 cup chopped celery
- 1/4 cup chopped red onion or, your onion of choice
- 1/4 cup pickle relish
- 4 hard boiled eggs, peeled and chopped
- 10 strips of bacon
- 1 cup mayonnaise I use Chosen Foods Avocado mayo
- 2 tsp mustard
- 1 tsp salt
Instructions
Bake the potatoes
- Preheat the oven to 350°. Pierce each potato several times with a fork and place in the oven.
- Check the potatoes after 1 hour, keep baking until they are easily pierced with a fork. Remove from oven and let cool until they are cool enough to handle.
Bake the bacon
- Once the potatoes are out of the oven turn the heat up to 400°. Line a baking sheet with parchment paper and place the bacon in strips in a single layer on the parchment paper.
- Bake in a 400° oven for about 15 minutes, longer if needed.Chop the bacon into smaller pieces.
Dice
- Once the potatoes are cool enough to handle, peel and cut up into 1 inch squares, place into a large bowl.
Blend
- In a small bowl blend together the mayo, chopped onion, chopped celery, pickle relish, mustard and salt.
- Once the potatoes are completely cooled, gently mix in the mayo mixture.
Fold
- Next, fold in the bacon pieces.
- Then, carefully fold in the chopped egg.
- Continue to carefully blend everything together until well combined.
- Add more salt if needed and even some pepper to taste.
- Let chill at least 3 hours, but the best flavors come out the next day!
