Bacon Potato Salad
Prep time
Total time
Creamy potato salad with eggs and bacon, cruncy onion, celery and bell pepper, lightly flavored with mustard -- yum!
Recipe type: Salad
Cuisine: American
Serves: 8 servings
  • 3 eggs, hardboiled
  • 4-6 slices bacon, crisped and crumbled OR 2-3 Tablespoons packaged real bacon crumbles
  • 6 medium potatoes, about 2 pounds, peeled and cut in small pieces
  • ½ cup low fat sour cream
  • ½ cup olive oil mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 Tablespoons minced onion OR 3 green onions and tops sliced thin
  • 3 stalks celery, minced
  • 2 tablespoons chopped fresh parsley
  • ½ cup red pepper, diced (about ½ pepper) - Optional
  • Salt and pepper to taste
  1. Place the potatoes in a pot with salted water to cover, and bring to a boil. Cook for 15-20 minutes, or until tender enough to insert fork. Begin to check frequently after 12-15 minutes at a boil to prevent overcooking. Drain and cool. Hasten cooling by spread cooked potatoes on cutting board or cookie sheet.
  2. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil for two minutes and remove from heat. Cover, and let eggs stand in hot water for 12 minutes. Drain hot water, and place eggs in cold water to cool.
  3. While potatoes and eggs are cooking, place bacon slices in the microwave on bacon crisper for about 4 minutes, until crisp. OR fry in a skillet over medium-high heat. Crumble half of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  4. Mix sour cream, mayonnaise and mustard.
  5. Chop onion and dice celery and, if using, red pepper. Crumble bacon, set aside about a tablespoonful for garnish. Add each to mayonnaise mixture.
  6. Peel eggs and coarsely chop , then add to dressing mixture without stirring.
  7. Add cooled potatoes into dressing mixture and stir until well coated.
  8. Add salt and pepper to taste.
  9. Crumble the remaining bacon over the potato salad, then sprinkle chopped parsley over the top.
  10. Refrigerate at least four hours, overnight is better.
  11. Serve cold. Makes about 8 servings.
Recipe by A Pinch of Joy at