Potato Salad with Eggs & Bacon

Salads, Sides


Prep Time

25 - 30 minutes



I really love making this potato salad. It has a lot of my favorite things - from potatoes to bacon and eggs. Starting off with the most beautiful red potatoes and then adding egg and bacon and a great sauce makes it – unbeatable and unforgettable at the same time. This recipe is so easy to make and you can also make it even easier by checking out the tips section and referring to the bacon tip. This salad is a great item to bring and use for a group dinner or lunch. It's always a crowd pleaser!


  • 2 pounds of small red potatoes, chopped
  • 1 pound of crispy bacon, chopped
  • 2 large eggs
  • 3 tablespoons red wine vinager
  • ¾ cup mayonnaise
  • 3 tablespoons grainy mustard
  • 8 scallions, chopped fine
  • 1 large red onion, diced
  • 1 tablespoon sugar
  • 1 tablespoon hot sauce
  • Salt and pepper to taste


  1. Place the potatoes in a medium sized pot and cover with cold water. Bring to a boil, and reduce heat to medium. Cook until fork-tender, about 20 minutes. Meanwhile, bake the bacon on a sheet pan with a rack at 425 degrees for 15 minutes or until crispy. Pat dry with paper towel.

  2. Place the eggs in a small pot and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 5 minutes. Drain and run under cold water to cool; peel and chop.

  3. Drain the potatoes and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, hot sauce and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature. Enjoy!!!