Bacon and Egg Potato Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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1 1/2 pounds fingerling potatoes

1 1/4 teaspoons kosher salt 

1/2 pound slab bacon, small dice 

2 tablespoons red wine vinegar 

3/4 cup Greek yogurt 

3 tablespoons whole grain mustard 

6 scallions, thinly sliced on the bias 

1 small red onion, small dice 

1 tablespoon granulated sugar 

1/4 teaspoon freshly cracked black pepper 

2 large hard-boiled eggs, chopped 


  1. Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.
  2. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.
  3. In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.
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