bacon and egg potato salad
Prep time
Cook time
Total time
Serves: 6
  • 2 lbs Yukon Gold potatoes
  • 3 hard boiled eggs, diced
  • 3-4 strips of bacon, cooked until crispy
  • ¾ cup mayonnaise
  • ¼ cup marinated mustard seeds {you can sub your fave mustard instead!}
  • ¼ cup finely chopped white onion
  • ¼ cup finely chopped pickles
  • 1 tsp garlic powder
  • ½ tsp paprika
  • salt and pepper, to to taste
  1. First, prepare the potatoes. Peel them, largely dice them, and add them to a large pot. Cover them with water, add a generous handful of salt, and bring to a boil.
  2. Cook potatoes until fork-tender, 10-15 minutes. Drain, and set aside.
  3. In a large bowl, mix together the mayo, mustard, chopped onion, pickles, seasonings, and crumble in the bacon.
  4. Gently fold in the potatoes, followed by the hardboiled eggs. Don't mix too much, or the eggs will totally fall apart! Taste and add more seasoning if needed.
  5. You can serve immediately, or refrigerate until needed. The flavors will be more developed if you have the time to let it sit! Enjoy!
Recipe by The Baking Fairy at