Bacon and Egg Potato Salad
Creamy, tangy, and loaded with texture, this bacon and egg potato salad is a satisfying twist on the classic. Fingerling potatoes, crispy bacon, and hard-boiled eggs are tossed in a rich Greek yogurt and mustard dressing — perfect for picnics, BBQs, or anytime comfort food.
Ingredients
1½ lbs fingerling potatoes
1¼ tsp kosher salt, divided
½ lb slab bacon, diced small
2 tbsp red wine vinegar
¾ cup Greek yogurt
3 tbsp whole grain mustard
6 scallions, thinly sliced (on the bias)
1 small red onion, finely diced
1 tbsp granulated sugar
¼ tsp freshly cracked black pepper
2 large hard-boiled eggs, chopped
Instructions
Cook the Potatoes:
Place potatoes in a medium saucepan and cover with cold water. Add 1 tsp salt, bring to a boil, then reduce heat and simmer until fork-tender, about 15 minutes.Cook the Bacon:
While the potatoes are boiling, sauté diced bacon in a skillet over medium-low heat until crispy, about 12 minutes. Transfer to a paper towel-lined plate.Cool and Cut the Potatoes:
Drain the cooked potatoes (do not rinse). Spread them on a baking sheet and let cool for 6–8 minutes. Once cooled slightly, cut them into quarters.Make the Dressing:
In a large mixing bowl, whisk together:2 tbsp red wine vinegar
¾ cup Greek yogurt
3 tbsp whole grain mustard
6 sliced scallions
1 small diced red onion
1 tbsp sugar
Remaining ¼ tsp salt
¼ tsp black pepper
Combine:
Add the cooled potatoes to the bowl along with the crispy bacon and chopped hard-boiled eggs. Gently fold everything together until evenly coated.Serve:
Enjoy the salad at room temperature, or chill slightly before serving.
- Pro Tip
Don’t rinse the potatoes after boiling — keeping the starch helps the creamy dressing stick better for full flavor in every bite.
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