So, this particular potato salad with bacon recipe is very near and dear to my heart. This recipe comes from a family that’s very near and dear to my heart. Potato salad with bacon was served many of times throughout the year and it just kept getting better and better.
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Ingredients for Potato salad with Bacon
- 3 pounds russet potatoes
- 8 hard boiled eggs
- 10 pieces of bacon
- 1 medium sweet onion, chopped
- 2 teaspoons garlic powder
- 2 cups mayonnaise
- salt and pepper to taste
Prep for Potato Salad with Bacon (Potatoes)
Preheat your oven to 400ºF. Next, wash and dry your potatoes. Grab a fork and poke each one of your potatoes a couple of times and place the potatoes on the middle rack. Bake for 50-60 minutes or until a butter knife can slide through the middle.
A perfect baked potato should have an internal temperature of 211ºF. If you have an instant read thermometer I highly recommend using it because sometimes the middle of the potato is still a tiny tiny bit undercooked and this is a foolproof way to make sure your potato is fully cooked. Once the potatoes are fully cook put them on a cooling rack and let them cool down enough to where you can handle the potato while it’s still a bit warm. Potatoes that are still warm will absorb the dressing. Peel the potatoes and cut them into 1 inch pieces and put in a bowl.
Prep for the Potato Salad with Bacon (Bacon)
My most favorite part……cooking the bacon!! Since the oven is already at 400ºF you just need to prepare the bacon. Begin by putting a piece of parchment paper down on a rimmed baking sheet and lay your pieces of bacon down, making sure they don’t overlap. You will most likely need to do this step at least twice depending on the size of your rimmed baking sheet. Place on the middle rack and cook for 18-20 minutes, or until your bacon is nice and brown. Remove the bacon from the pan and place on some paper towels so the excess fat can get soaked up. Set aside.
Prep for Potato Salad with Bacon (Eggs)
Start by carefully putting your eggs in a large pot and fill with cold water. Place the pot on the stove and bring to a boil. Once the water is boiling, reduce the heat to a gentle simmer and cook the eggs for 10 minutes. While the eggs are cooking, get a large bowl and fill it with ice and cold water. Once the eggs are cooked, remove from the boiling water and place in the ice bath for 10 minutes. Peel the eggs, roughly chop and add to the potatoes.
Remaining ingredients for the Potato Salad with Bacon
Lastly, dice up your sweet onion and break the bacon up into small pieces and add them to the bowl.
Next add in the garlic powder, mayo, salt and pepper and gently combine all the ingredients. Now for the best part. Grab yourself a fork and get all the goodies on there and take a taste. At this point you can choose to add more mayo or any of the other ingredients. Ok, you can’t eat all of this now. Save some for your company please. Cover with plastic wrap and refrigerate 4 hours until its “show” time. It is my pleasure to share this recipe with all of you.~Christina
Types of potatoes
There are so many different varieties of potatoes now a days. Besides the russet potatoes, there are Red, Yukon gold, Purple and many other varieties. For me, russet potatoes are always my goto potatoes. I have used other varieties for this potato salad but for me, for this recipe, the other potatoes don’t give it that nostalgic feeling for me. Please use your favorite potato if you’d like.
Bake or Boil Potatoes
Honestly, both ways are just as good. I find that it’s what you are more comfortable with. Also, because the Russet potato is very starchy, when you boil these potatoes they have a tendency to get crumbly. And you don’t want that for this potato salad. Alternatively, the other potatoes mentioned above are more waxy than starchy and they would absolutely hold up in boiling water. Just make sure you cut the potatoes into same size pieces.
This potato salad with bacon goes with anything. Try it with my boneless fried chicken tender recipe!
Potato Salad with Bacon
8
servings20
minutes45
minutesThis insanely delicious potato salad is loaded with onions, eggs, bacon, spices and mayo. This recipe is an absolute family favorite!
Ingredients
3 Pounds Russet potatoes
8 Eggs, hard boiled
10 Pieces Bacon, cooked
1 Medium Sweet onion, chopped
2 Teaspoons Garlic powder
2 Cups Hellman’s Mayonnaise
Salt and pepper to taste
Directions
- POTATOES:
- Preheat your oven to 400° F.
- Clean your potatoes and place on a baking tray.
- Using a fork, poke the potato on all sides.
- Bake potatoes for 60 minutes or until a butter knife slides right through. *SEE NOTE
- Place cooked potatoes on a cooling rack. Set aside.
- EGGS:
- Put your eggs in a large pot and cover with cold water.
- Put on the stove and bring to a boil.
- Reduce to a gentle simmer.
- Cook 10 minutes. Drain.
- Take a bowl and fill it with water and ice and add the eggs.
- Remove eggs after 10 minutes.
- Peel the eggs and roughly chop. Set aside.
- BACON:
- Preheat oven to 400° F.
- Line 2 rimmed baking trays with parchment paper.
- Lay out the pieces of bacon on each tray. *SEE NOTE
- Put ONE tray in the oven and cook bacon for 18 minutes.
- Repeat step 4 with your second tray.
- Set aside and cool.
- REMAINING STEPS:
- Get a large bowl.
- Take the cooled potatoes, remove the skin, cut them up into 1 inch chunks and put in the bowl.
- Add in the chopped eggs.
- Break bacon into small pieces and add to the bowl.
- Dice the onion and add to the bowl.
- Add in the garlic powder, salt and pepper
- Mix in the mayo.
- Cover and refrigerate for at least 4 hours.
Notes
- The internal temperature of the middle of the potato should read 211º F. Use an instant read thermometer to check.
- Cook one tray of bacon at a time.
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