Big Bacon and Potato Salad

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering "Big Bacon and Potato Salad" recipe that is sure to satisfy your cravings for a hearty and flavorful dish. This recipe combines crispy bacon, tender potatoes, and a creamy dressing to create a salad that is both comforting and delicious. Perfect for picnics, barbecues, or as a side dish for any meal, this recipe is a crowd-pleaser. With its generous portions and irresistible combination of flavors, this Big Bacon and Potato Salad is a must-try for bacon lovers and potato enthusiasts alike.

Keywords: bacon, potato salad, recipe, hearty, flavorful

Big bacon and potato salad recipe details

Big bacon and potato salad recipe, recipe Rating: 4.6
Number of votes:112

For REAL bacon lovers – this potato salad is a classic, loaded up with Bacon, Baconnaise, and Bacon Salt for a huge bacon-y blast in every bite!
Ready in: 27 mins

Ingredients

Serves: 4

• 8 slices bacon
• 6 hard boiled eggs, peeled and sliced
• 2 cups Baconnaise
• 2 Tbs. prepared horseradish
• 1-1/2 tsp. Bacon Salt (any flavor)
• 1 Tbsp. Dijon-style mustard
• 1/2 tsp. pepper
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 2 Tbsp. snipped chives
• 2 Tbsp. freshly chopped parsley
• 8 medium potatoes (about 2 2/3 pounds), cut into 1-inch pieces

Preparation method

Prep: 5 mins | Cook: 22 mins

1. In medium saucepan, add potatoes to 2 inches boiling salted water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and cool.
2. Meanwhile, in large skillet, cook bacon over medium heat eight to 10 minutes or until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces; set aside.
3. In large bowl, combine Baconnaise, 1/4 cup reserved bacon drippings, horseradish, mustard, Bacon Salt and pepper until blended. Add potatoes, sliced eggs, bacon, celery, onion, chives and parsley, tossing carefully until combined. Cover and refrigerate until ready to serve.