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Potato Salad With Bacon


Potato Salad With Bacon

Potato Salad With Bacon

Photo of Potato Salad With Bacon © Diana Rattray
To make prep even easier, use precooked bacon in this salad. I used unpeeled small white potatoes, but red-skinned or gold would work as well, peeled or not. The chopped vegetables and a variety of seasonings make this salad delicious.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: Serves 6


  • 2 1/2 pounds small white potatoes or red skinned potatoes
  • 4 large hard cooked eggs, chopped
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 3 tablespoons finely chopped sweet onion or red onion
  • 4 slices bacon, cooked until almost crisp, diced
  • 3/4 to 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 heaping tablespoon sweet pickle relish
  • salt, to taste


Peel potatoes, if desired or necessary, then cut into chunks. Put in a saucepan, cover with water, and bring to a boil. Cover and cook for about 15 minutes, until tender. Drain and let cool completely with lid ajar. Cut into 1/2- to 1-inch pieces.

Combine potatoes, chopped eggs, celery seeds, pepper, onion, and bacon. Toss to blend. Stir in 3/4 cup of the mayonnaise, mustard, and relish. Add more mayonnaise, as needed. Add salt, to taste.

Serves 6.

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