Potato and Bacon Salad
You can never have too many side dish recipes, so give Potato and Bacon Salad a try. For 72 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 347 calories, 8g of protein, and 28g of fat each. This recipe is liked by 299 foodies and cooks. A mixture of bacon, celery, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is brought to you by Allrecipes. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. Similar recipes include Grilled Potato Salad with Bacon + Bacon-Dijon Vinaigrette, Bacon-Potato Salad, and Potato Salad with Bacon.
Servings: 8
Ingredients:
4 slices bacon
3 stalks celery, minced
2 tablespoons Dijon mustard, or to taste
5 eggs
2 tablespoons chopped fresh parsley
1 cup mayonnaise
2 pounds small potatoes
salt and pepper to taste
Equipment:
pot
sauce pan
bowl
microwave
frying pan
Cooking instruction summary:
Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top. Kitchen-Friendly View
Step by step:
1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender.
2. Drain and cool.
3. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes.
4. Remove from hot water, and place in a bowl of cold water to cool.
5. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
6. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
7. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.
Nutrition Information:
covered percent of daily need