Picnic Potato Salad Recipe with Bacon
Everyone has their own favorite warm weather and summer recipes and even though I know you do too, I would like to add another one to the bunch…picnic potato salad. This potato salad is so good. It the potato salad recipe that Barb messaged me about on Facebook years ago.
“I am in desperate search for your potato salad recipe. I used it back in June and am trying to re-create it. But it seems your website is not working. Will it be back up soon? If not could you post the full recipe on your Facebook page? I tried to see it on your blog as well but that didn’t work either. Thanks in advance!”
After looking into the website issue, Barbara was able to get access to the picnic potato salad recipe. And she followed up with this note…
“I just finished the potato salad and yet again it is amazing. I always get tons of compliments on it when we bring it to summer parties and bbq’s”.
Of course, Barbara knows what she’s talking about. Plus, this potato salad has bacon. How could you go wrong with that?
There is just enough boiled eggs so that folks are not complaining that their portion doesn’t have enough eggs. Also, since there is a fare share of eggs in this recipe, I thought that I would add some bacon too. Bacon and eggs is like peanut butter and jelly. Cookies and cream. Chocolate and peanut butter.
See, I knew you would be on board. Give it a try and see what you think. You may even want to eat it along side this barbecue chicken.
Picnic Potato Salad
Ingredients
- 2 lbs Yukon gold potatoes (washed well)
- 3 large 3 hard-boiled eggs (chopped)
- 4 strips cooked bacon (crumbled)
- 1/4 tsp sea salt
- 2 2 bunch chopped scallions
- 1/2 tsp sweet paprika
- 1/4 cup mayo (avocado based)
- 2 tbsp sour cream
- 1 tbsp dijon mustard
- 1/2 tsp cayenne pepper
- 1/8 tsp white pepper
- a few pinches of sea salt (for boiling)
Instructions
- Cut potatoes into bite-sized pieces
- Cover with water and boil with a few pinch of sea salt until fork tender
- Once potatoes are cool, add mayo, sour cream, mustard, scallions, remaining salt, paprika, pepper, bacon and eggs
- Mix well.
- Garnish with fresh dill
- Refrigerate at least 2 hours (if you can wait), before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 290Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 107mgSodium 422mgCarbohydrates 33gFiber 4gSugar 2gProtein 10g
Nutrotion inoramtion isn't always accurate.
Originally published: May 12, 2015.
This looks amazing! Pinning to our #mondayfundayparty Pinterest board!
MUST TRY! This looks delicious! I am pinning and I would love for you to come share at the Creative Inspiration Party.
I’ll stop over and check you out. I hope you get to try.
Delicious potato salad, thanks for sharing with Hearth and soul blog hop. pinning, tweeting and sharing in Google plus
Thanks for sharing. I hope you get to try the recipe. If you do, let me know how it turned out.
Ooo! That looks delish!!! Thanks so much for taking the time to link up with us over at the #HomeMattersParty – we hope to see you again on Friday!
Your Picnic Potato Salad looks lovely, Lisa! I really like the addition of the bacon. Thank you for sharing it with us at the Hearth and Soul hop. Pinning and will tweet 🙂
I may or may not be a “baconholic”. Although I am not a fan of bacon in ice cream though. But, potatoes and ice cream, that I can do.
This looks delicious! I have been looking for a “go to” potato salad – with the addition of bacon, this may be it! I’ll be trying this soon. Thanks for sharing!
Enjoy Teresa!
Lisa, this looks delicious; it would definitely hit the spot right about now. Thank you for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.
I appreciate the feature Mel.
Sounds great!Thanks for linking up to Merry Monday! Yummed! Have a great week!
Kim
Yum! Thanks for sharing on Welcome Home Wednesday, we hope to see you this week.