Potato Salad with Bacon and Egg

Potato Salad with Bacon and Egg


  • 3 pounds baby potatoes
  • 8 bacon strips, cooked and broken into pieces
  • 5 hard-cooked eggs, peeled and sliced
  • 1 – 1.5 cup mayonnaise (or half mayo, half sour cream)
  • 1 teaspoon salt
  • 1 teaspoon mustard
  • ½ teaspoon garlic powder
  • • ¼ teaspoon pepper
  • • ¼ cup chopped gluten free dill pickles
  • • 4 chopped salad onions


  1. Cook the potatoes whole in a large pan of salted boiling water. Once they are cooked let them fully cool in the fridge.
  2. When they are cool, cut them in half or into quarters (depends on the size) and add to a large bowl.
  3. Cut your peeled hard cooked eggs into smaller pieces and add to the bowl with the potatoes.
  4. In a small bowl, mix all remaining ingredients together with the mayo, except for the bacon and chopped salad onions.
  5. Add the mayo mix to the potatoes and egg and fold in together with the bacon and chopped onions. Serve chilled.

We found this delicious recipe at www.noshtastic.com.

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