Name: Smoky Bacon and Egg Potato Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: American cuisine
Ingredients: 2 lb potatoes (yukon gold or red, peeled and cut into 3/4-inch cubes); 8 oz bacon (thick-cut, diced); 6 pcs eggs (hard-boiled, cooled, and chopped); 0.75 cup mayonnaise; 2 tbsp dijon mustard; 1 tbsp apple cider vinegar; 2 pcs celery (stalks, finely chopped); 0.25 cup red onion (finely diced); 2 tbsp chives (fresh, chopped); 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper (freshly ground)

A rustic bowl overflows with creamy potato salad, generously studded with smoky bacon bits and chopped hard-boiled eggs, all topped with fresh parsley for a vibrant finish.

This hearty and satisfying potato salad elevates a classic side dish into a substantial, protein-rich meal or accompaniment. Creamy, tender potatoes are combined with the irresistible crunch and smoky flavor of crispy bacon, and perfectly hard-boiled eggs add a significant protein boost, making this an ideal choice for a protein salad. Everything is coated in a tangy, mustard-based dressing, brightened with fresh chives and a subtle hint of smoked paprika for depth. It's a comforting dish offering a delightful balance of textures and a rich, savory profile, perfect as a main course for lunch or a side dish for barbecues and potlucks. The smoky bacon, creamy egg, and substantial potatoes ensure a fulfilling experience.

Preparation time: 25 min
Cooking time: 30 min
Total time: 55 min
Servings: 8

Instructions

Preparation

1Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil, then reduce heat and simmer until fork-tender, about 10-15 minutes. Drain well and let cool slightly.
2While potatoes cool, cook the diced bacon in a large skillet over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving 1 tablespoon of the bacon fat in the skillet. Once cooled, chop the crispy bacon into smaller bits if desired. This provides savory protein.
3In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.

Assembly

1In a large bowl, combine the slightly cooled potatoes, chopped hard-boiled eggs, crispy bacon, chopped celery, and diced red onion. The eggs and bacon are key protein components.
2Pour the prepared dressing over the potato mixture. Gently fold all ingredients together until everything is evenly coated. Be careful not to mash the potatoes too much.
3Stir in the fresh chopped chives and smoked paprika, ensuring they are well distributed for flavor and garnish.
4Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-3 hours, to allow the flavors to meld. Taste and adjust seasoning if needed before serving.

Instructions

Preparation

1Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil, then reduce heat and simmer until fork-tender, about 10-15 minutes. Drain well and let cool slightly.
2While potatoes cool, cook the diced bacon in a large skillet over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving 1 tablespoon of the bacon fat in the skillet. Once cooled, chop the crispy bacon into smaller bits if desired. This provides savory protein.
3In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.

Assembly

1In a large bowl, combine the slightly cooled potatoes, chopped hard-boiled eggs, crispy bacon, chopped celery, and diced red onion. The eggs and bacon are key protein components.
2Pour the prepared dressing over the potato mixture. Gently fold all ingredients together until everything is evenly coated. Be careful not to mash the potatoes too much.
3Stir in the fresh chopped chives and smoked paprika, ensuring they are well distributed for flavor and garnish.
4Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-3 hours, to allow the flavors to meld. Taste and adjust seasoning if needed before serving.

Nutrition Information

Calories: 451 kcal
Protein: 15 g
Fat: 29 g
Carbs: 36 g

Nutrient	Per serving
Calories	451 kcal
Protein	15 g
Fat	29 g
Carbs	36 g

Tips

Cook potatoes until tender but not mushy; overcooked potatoes will make the salad watery.
Render bacon until extra crispy for maximum texture contrast in the salad.
Allow the salad to chill thoroughly before serving to enhance the overall flavor.