Summer is in full swing, and so is picnic season. Bacon Potato salad should be pack into ever picnic basket there every was. It’s a classic potato salad, with bacon. Bacon makes everything better! Bacon is the secret to life! Bacon is a precious gift from the Gods! BACON!
Okay, now that I got that out of my system, lets talk about bacon potato salad as a whole. It’s a simple classic potato salad with eggs, onion, celery, parsley, mustard and mayo, the type of potato salad you can find at deli counters in grocery stores across the states. The same potato salad your mom probably made every summer when you were a kid. It’s iconic but way better than those jello molds that contained spam!
I remember the night I served this to my husband. He put some on his plate, took a bite and froze. I watch him eye his plate, then the bowl of salad, then his plate again before finishing the bite in his mouth. I thought he hated it! My heart sank because bacon, but he looks at me and asks how rude it would be if he just ate the entire bowl for supper. It was fantastic! That’s why he’s my taste tester!
Choosing the right potato here is just as important as how you cook them. You want red potatoes folks, not russets. I know russet potatoes are a staple for many things, from baked to fried, but they are super starchy and end up becoming mushy. Not good! Red potatoes hold their shape so you end up with perfect pieces of potato that doesn’t fall apart when you stick a fork into it.
How you cook them is important too. You want maximum potato flavor and that means cutting them after they have been cooked. Peeling and slicing your potatoes beforehand, increases the water retention of the potato. They may cook faster, but you’re sacrificing flavor. Heavily salting your water is important too because as the potato cooks, it’s going to draw in the water and become seasoned all the way through.
I don’t peel my potatoes, just give them a good scrub and cut the larger ones in half so that the potatoes are roughly the same size. Place them into a pot with enough cold water to cover them by an inch, then add in a good tablespoon of salt. Bring it to a boil and let them cook until you can easily pierce the flesh with a knife. Drain and return to the pot. This lets even more water evaporate from the potatoes as they cool.
While your potatoes are cooking, heat a saute pan and cook a few pieces, or a lot of pieces, of bacon until crispy. You want crispy here, flabby just wont do. Once it’s cooked, run your knife though the slices to cut into pieces. I prefer larger bits so I cut them into roughly 1 inch pieces.
Give a good chop to some onion, celery, parsley and a couple hard-boiled eggs, mix everything together in a big bowl with mayo and mustard, a bit of seasoning and then you well… eat it! One bite and I promise you’ll be making this bacon potato salad all summer long!
As always I would love to know your thoughts. Leave a comment below or if you make Picnic Worthy Bacon Potato Salad take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- 2 lbs red skinned potatoes
- 1/2 lb thick slice bacon
- 3 eggs
- 1 c mayo
- 2 tbs dijon mustard
- 1/4 c diced onion (1 small)
- 1/2 c diced celery (2-3 stalks)
- 1/2 c parsley, chopped
- Salt and Pepper
- Scrub the potato and cut the larger ones in half so they are roughly all the same size. Place in a large pot and cover with cold water and 1 tablespoon of salt.
- Nestle 3 eggs in with the potatoes and bring to a boil over high heat.
- Set a timer for 6 minutes. When the timer goes off, remove the eggs from the potatoes and set in the fridge to cool.
- Meanwhile, cook the slices of bacon in large pan until crisp. Remove to paper towel to drain, let cool and then chop into pieces.
- When the potatoes are cooked through, drain and return to the pot to cool.
- In a large bowl, combine the onion, celery, parsley, mayo, mustard and season with salt and pepper.
- Peel the eggs and chop into pieces.
- Once the potatoes are cool enough to handle, chop into bite size pieces.
- Add the chopped eggs, bacon and potatoes in the bowl with the dressing and toss to combine.
- Chill in the fridge.