Creamy Bacon Egg Potato Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Servings: 6 as a side dish
Tender baby potatoes, hard-boiled eggs, and crispy bacon come together in a creamy, tangy dressing. Red onion adds crunch, while fresh parsley brings a little freshness to this hearty potato salad.
Ingredients for Creamy Bacon Egg Potato Salad
700 g baby potatoes, halved
4 large eggs, hard-boiled and halved
120 g bacon, cooked and crumbled
½ small red onion, thinly sliced
2 tablespoons fresh parsley, chopped
½ cup mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and black pepper, to taste
Instructions
Step 1: Cook the potatoes
Place the halved baby potatoes in a large saucepan and cover with cold water by about 1 inch. Add a little salt and bring to a boil. Reduce the heat and simmer for 10–15 minutes, or until a fork slides easily into the potatoes. They should be tender but still hold their shape.
Step 2: Drain and cool
Drain the potatoes thoroughly, then spread them on a large plate or baking tray. Let the steam escape for about 10 minutes, until the potatoes are slightly warm. This helps prevent excess water from thinning the dressing.
Step 3: Prepare the eggs
If starting with uncooked eggs, place them in a saucepan and cover with cold water. Bring to a boil, cover, and remove from the heat. Let stand for 10–12 minutes, then transfer to ice water. Once cool, peel and cut them in half.
Step 4: Cook the bacon
If the bacon is not already cooked, place it in a skillet over medium heat. Cook, turning occasionally, until crisp. Transfer to a paper-towel-lined plate, let cool, then crumble into small pieces. Reserve some for the topping.
Step 5: Make the dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth. Add black pepper and a small pinch of salt. Taste before adding more salt, as the bacon and mustard already contribute saltiness.
Step 6: Combine the salad
Add the slightly warm potatoes, sliced red onion, and most of the bacon to the dressing. Gently fold with a large spoon or spatula until evenly coated, taking care not to crush the potatoes.
Step 7: Add the eggs
Carefully fold in some of the egg halves, keeping the remaining halves for the top. For a presentation with intact yolks, arrange all the egg halves over the salad instead of mixing them through.
Step 8: Chill and garnish
Cover and refrigerate for at least 30 minutes. Before serving, sprinkle with the reserved bacon and chopped parsley. Taste and adjust the seasoning if needed.
Tips
Choose waxy potatoes: Baby red or yellow potatoes hold their shape well after boiling.
Keep the skins on: Their thin skins add texture and save preparation time.
Avoid overcooking: Check the potatoes early so they do not fall apart when mixed.
Soften the onion’s bite: Soak the sliced onion in cold water for 10 minutes, then drain and pat dry.
Keep the bacon crispy: Add the reserved bacon just before serving.
Cool before dressing: Slightly warm potatoes are fine, but steaming-hot potatoes can make the dressing oily.
Storage
Store the salad in an airtight container in the refrigerator for up to 3–4 days, counting from when the eggs and bacon were cooked if prepared earlier.
Refrigerate within 2 hours of preparation or serving, or within 1 hour when the temperature is above 90°F/32°C. For outdoor meals, keep the serving bowl over ice.
Freezing is not recommended because the dressing can separate and the potatoes and eggs may develop an unpleasant texture.
Serving Ideas
Serve with grilled chicken, burgers, barbecue ribs, or roasted vegetables. It also works well alongside fresh cucumber and tomato salad or as part of a picnic spread.
For a simple lunch, serve a portion over crisp lettuce with sliced tomatoes.
Nutritional Information
Approximate nutrition per serving, based on 6 servings and regular mayonnaise:
Calories: 380–430
Protein: 11–14 g
Carbohydrates: 22–25 g
Fat: 27–32 g
Fiber: 2–3 g
Values vary with the bacon brand, whether its weight is measured before or after cooking, and the mayonnaise used.
Nutrition Benefits
Eggs provide protein and choline.
Potatoes supply carbohydrates for energy, along with potassium and some vitamin C.
Leaving the potato skins on contributes fiber.
This is a rich side dish; pairing it with vegetables and a lean protein helps create a balanced meal.
Q&A
Can I make this potato salad ahead?
Yes. Prepare it up to 1 day before serving and refrigerate in a covered container. Reserve the parsley and some bacon to add just before serving.
Can I serve it warm?
Yes, you can serve it slightly warm immediately after preparation. Keep any waiting portions refrigerated and follow the storage limits above.
Can I use larger potatoes?
Yes. Cut them into evenly sized, bite-size pieces before boiling so they cook at the same rate.
Can I chop the eggs instead of halving them?
Yes. Quartered or roughly chopped eggs distribute more evenly throughout the salad. Halved eggs give a more decorative finish.
Can I replace the sour cream?
Yes. Use the same amount of plain Greek yogurt for a similar creamy texture and tangy flavor.
Why is my potato salad watery?
The potatoes may not have drained sufficiently or may have been too hot when mixed with the dressing. Let them drain thoroughly and release their steam before combining.
Can I leave out the bacon?
Yes. The potatoes, eggs, onion, and creamy dressing still make a flavorful salad. Taste and adjust the seasoning before serving.
