Potato salad with bacon and eggs
Indulge in a flavorful blend of crispy bacon and boiled eggs mixed with tender potatoes in this delectable potato salad. Perfect for any occasion!
Ingredients:
- medium russet potatoes (about 2 lb.), peeled, cut into 1" pieces
- Tbsp. plus ½ tsp. kosher salt
- large eggs
- slices bacon
- cup mayonnaise
- cup sour cream
- Tbsp. dill relish
- Tbsp. Dijon mustard
- Tbsp. garlic powder
- Tbsp. freshly ground black pepper
- cup halved cherry tomatoes
- cup halved pitted black olives from a can
Instructions:
- Put the potatoes in a big pot and cover them with cold water by 2 inches. Include 2 tablespoons of salt and bring to a boil. Lower the heat and simmer until the potatoes are nearly soft, around 15 minutes. Drain the water, then let them cool a bit (the potatoes should be warm when you add the dressing to help them absorb the flavors).
- While the potatoes are cooking, boil the eggs in a big saucepan for 8 minutes until both the whites and yolks are fully cooked. Drain the water, place the eggs in a bowl of ice water to cool them down. Peel the eggs, cut them into quarters.
- Fry the bacon in a large skillet over medium heat until it turns brown and crispy, which will take around 8-10 minutes. Place the bacon on paper towels to get rid of excess oil and let it cool down a bit. Tear the bacon into 1-inch pieces. Save 2 tablespoons of bacon fat in the skillet.
- Mix together mayonnaise, sour cream, relish, mustard, garlic powder, pepper, and the rest of the salt in a big bowl. Add the potatoes, eggs, tomatoes, olives, half of the bacon, and the reserved bacon fat. Gently fold everything together until well combined and coated evenly. Transfer the salad to a serving dish and sprinkle the remaining bacon on top.
Summary:
- Calories: 3241 kcal
- Fat: 267 g
- Protein: 57 g
- Carbs: 163 g
- Potassium: 4080 mg
- Magnesium: 251 mg