Creamy Bacon, Egg & Potato Salad

A white plate topped with chopped potatoes, egg, bacon and spring onions.

Creamy Bacon, Egg & Potato Salad

A classic creamy bacon, egg & potato salad recipe that is so simple to make and is the ultimate summer BBQ food. Made with just a few basic ingredients - this salad is absolutely delicious!

5 from 6 votes

Print Pin

Course: Salad

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 229kcal

Author: Lucy - Bake Play Smile

Equipment

stove

Ingredients

For the salad

1 tbs olive oil
200 g bacon rashers chopped
1 kg potatoes chopped into 3cm cubes
4 eggs room temperature
½ cup spring onion chopped

For the dressing

120 g (½ cup) sour cream
60 g (¼ cup) mayonnaise
2 teaspoon Dijon mustard
salt and pepper

Instructions

Heat the olive oil in a frying pan over high heat. Cook the bacon until crispy, remove from the pan and place onto paper towel. Set aside.
Fill a large pot with water and bring to the boil over high heat. Add the potatoes. Once the water starts to boil again, cook the potatoes for a further 5 minutes. Drain and set aside to cool completely.
Place the eggs into a saucepan and cover with cold water. Bring to the boil. Turn the heat off and cover with a lid. Leave for 12 minutes. Drain the water, allow to cool slightly and then peel the eggs. Chop into small pieces.
To make the dressing, whisk the sour cream, mayonnaise, Dijon mustard, salt and pepper in a bowl.
To assemble the salad, place the potatoes into a large bowl. Add the chopped eggs, bacon and spring onion.
Pour over the dressing and carefully mix to combine.

Notes

RECIPE NOTES & TIPS:

Choose a variety of potato that holds its shape when cooked (Desiree, Red Pontiac, Sebago or Yukon Gold are ideal).
No need to peel, cut into uniform sized small cubes, bring water to the boil then add potatoes to cook evenly.
Don’t overcook the potatoes – they should be tender but still hold their shape.
Always cool the potatoes completely before adding the dressing to avoid a soggy salad.
Season in layers – lightly salt the potatoes after boiling, then season the dressing to taste.
Make it ahead – this salad tastes even better after a few hours (or overnight) in the fridge.
Serve with grilled chicken or BBQ meats, baked fish or salmon.
Storage – Store in an airtight container in the fridge for up to 3 days.
Freezing – Not suitable for freezing due to the creamy dressing.
Transport tip – Keep chilled in an esky with ice packs if taking to a BBQ or picnic.

Nutrition