Bacon and Egg Potato Salad

I know, you are looking at me like I have 2 heads right now because apparently not liking celery is akin to being a criminal, or at least quantifiably insane.

A great twist on this is my Keto deviled eggs recipe. Perfect for summer, BBQs, and gamily gatherings!

But we don't like it.

So my potato salad recipe doesn't use celery. You can add it in, of course. I'm pretty sure it will ruin it, but to each his own.

This was delicious! My husband said "please don't ever not make this again."

Bacon makes everything better. Especially when there is no celery. If you must add it, you should probably do about 1 cup chopped. Ewwww........

Make sure you pin this recipe, it's PERFECT for summer gatherings!

📖 Recipe

Bacon and Egg Potato Salad

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Calories:

Author: Kim

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Ingredients

 

• ▢ 2 lb russet potatoes - cooked, peeled & cubed
• ▢ 6-8 slices of cooked bacon - cut into ½ inch pieces
• ▢ 4 sliced hard boiled eggs
• ▢ 2 tbsp dried minced onion - or ½ cup finely chopped onion
• ▢ 1-¼ cups mayo
• ▢ ⅓ cup sweet relish
• ▢ 2 tsp apple cider vinegar
• ▢ 2 tsp honey - or sugar
• ▢ 2 tsp yellow mustard
• ▢ 1-½ tsp pink Himalayan salt
• ▢ ¼ cup cheddar cheese

Instructions

• Place potatoes in a large bowl.
• In a medium bowl, combine mayo, sugar, vinegar, mustard, relish, salt & minced onion & stir to combine.
• Add mayo mix to potatoes and toss until coated.
• Gently fold eggs into potato salad.
• Sprinkle the top of the salad with cheese and bacon.
• Chill until ready to serve.

Information shown is an estimate and is for information only. 730 Sage Street is not responsible for the factual accuracy of any nutrition information, calculations or claims.

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