Bacon and Potato Salad

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Bacon and Potato Salad from

Bacon and Potato Salad.

Prep 10 mins   Cook 15 mins   Eat 25 mins
There is nothing like bacon to get people excited about making a recipe. So why not add it to potato salad? Bacon and Potato Salad. We made this dish in our Main Dish Salads Cooking Class and it was a huge hit. As we head into the Labor Day weekend, why not make one last summer potato salad and add a little comfort food with it. What I love about this potato salad is it requires no peeling of potatoes, making it true Fresh Food in a Flash.

Frieda's Star Spangled Spuds featured in Bacon and Potato Salad.

Frieda’s Star Spangled Spuds make a beautiful and patriotic potato salad.

I halved and boiled up these beautiful Star Spangled Spuds that Frieda’s Produce gave to me that are red, white and blue.  You can use any small potatoes.  Just cut them into bite sized, similar sized pieces before cooking. No peeling required.

Frying Bacon for Bacon and Potato Salad from

Nothing beats the smell of bacon frying.

Fry up some bacon, drain on paper towels and crumble.

These cooked potatoes become the base for the Bacon and Potato Salad from

A mayonnaise and Greek yogurt dressing are added to the boiled and halved potatoes.

Mix up an easy dressing with fresh dill and in only 25 minutes, you will have a fabulous fresh salad that everyone is going to love. If you have some vegetarian friends, just pull out some of the potato salad for them before you mix in the bacon.  That means more bacon for you!

Bacon and Potato Salad from

Serve this Bacon and Potato Salad for your next party.

Bacon and Potato Salad is another Fresh Food in a Flash recipe – fast, fresh and delicious.

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Bacon and Potato Salad

2 pounds small new red potatoes
3 large eggs, hard boiled
5 slices bacon, chopped
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 Tablespoon lemon juice
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch Pepper to taste
3 Tablespoons flat leaf parsley, chopped
2 Tablespoons fresh dill, chopped + dill sprigs for garnish
2 stalks  celery ribs, diced
1/4 cup pickles (bread & butter or dill), chopped

1. Add potatoes to a large pot, fill with water and bring to a boil.  Reduce heat to a simmer and cook 10 to 12 minutes or just until tender.  Drain and set aside to cool.  Place eggs in a saucepan with 1″ cold water covering them.  Cook on medium heat just until eggs begin to boil.  Cover saucepan and remove from heat.  Let sit 12 minutes and then run cold water over eggs. Remove from water and set aside to cool further.

2. While potatoes are cooking, cook bacon in skillet over medium-high heat until crisp. Drain on paper towels until cool and crumble.

3. In a small bowl, combine mayonnaise, Greek yogurt, lemon juice, paprika, salt & pepper.

4. Cut potatoes into 1″ pieces.  Peel and chop eggs.  Add potatoes and eggs to large bowl with pickles, parsley, dill and half of bacon crumbles.  Dress with mayonnaise mixture and place in presentation bowl.  Sprinkle with paprika and remaining bacon crumbles and garnish with dill sprigs.

Servings: 6   396 calories per serving

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