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Cozy Grandma’s Potato Salad Recipe with Bacon and Eggs

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A hearty and satisfying potato salad featuring warm Yukon Gold potatoes, smoky bacon, creamy eggs, and a tangy dressing infused with bacon fat for a rich, comforting flavor.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon kosher salt (for boiling water)
  • 6 slices thick-cut bacon
  • 4 large eggs, hard-boiled and chopped
  • 1/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons bacon fat reserved from cooking
  • 2 stalks celery, finely diced
  • 2 green onions, thinly sliced
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Place peeled and cut Yukon Gold potatoes in a large pot. Cover with cold water and add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are tender but not falling apart, about 12-15 minutes. Drain thoroughly and set aside to cool slightly (about 10 minutes).
  2. While potatoes are boiling, heat a skillet over medium heat and cook bacon slices until crisp, about 6-8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon fat from the pan for the dressing. Chop bacon into bite-size pieces once cool.
  3. In a separate pot or alongside the potatoes, place eggs in cold water, bring to a rolling boil, then cover and remove from heat. Let sit for 10-12 minutes, then transfer to ice water to cool for 5 minutes. Peel and chop eggs coarsely.
  4. In a mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, black pepper, smoked paprika, and the reserved warm bacon fat. Warm bacon fat helps everything come together smoothly.
  5. Add the warm potatoes to the dressing and gently fold to coat evenly. Then fold in the chopped bacon, hard-boiled eggs, celery, and green onions.
  6. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
  7. Serve the salad slightly warm or chill in the refrigerator for at least one hour to let flavors meld. Garnish with fresh parsley before serving.

Notes

Use Yukon Gold potatoes for best texture. Do not overboil potatoes to avoid mushiness. Reserve bacon fat to add smoky depth to the dressing. Mix potatoes with dressing while warm to absorb flavors better. Chill salad for at least one hour for best flavor. Hard-boil eggs gently to avoid green rings and rubbery texture. Variations include vegetarian, low-carb, dairy-free, and herb substitutions.

Nutrition

Keywords: potato salad, bacon, eggs, comfort food, picnic, potluck, creamy dressing, smoky bacon fat

Find it online: https://ariaappetite.com/cozy-grandmas-potato-salad-recipe-with-bacon-and-eggs-easy-and-best/