Easy Potato Salad

One of my favorite breakfasts is eggs, bacon and hash brown potatoes.  If you love this breakfast in the morning you are going to really love this red potato salad with eggs and bacon for lunch in the afternoon.  You get the creamy combination of potatoes and eggs and the crunchy bite of bacon.  You can serve this Red Potatoe Salad with chicken, steak, any BBQ or just by itself.  This is delicious.

Ingredients

• 6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
• 1 pound of bacon
• 6 hardboiled eggs
• 1 cup chopped bell pepper (any color or a combination)
• 1/4 cup minced red onion
• 1/4 cup sliced scallions (about 2 scallions)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• Freshly ground pepper and salt to taste

Directions

Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool until warm then cube.

Cook the bacon in a large skillet until crispy but be careful not to burn it. Drain on paper towels and finely chop.  Place in separate storage container.

Place eggs in large saucepan and cover with water.  Bring to a boil and cook on medium/low for 10 minutes.  Remove from hot water and put in cold water to cool.  Peel and chop.

In a large bowl, combine the potatoes, bell pepper, onion and scallions and eggs.

In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.

Hint:  If you want the bacon to stay crispy, add it to each serving bowl right before serving.  If you don’t  mind that your bacon is a little soggy, add the bacon to the overall mixture.

Hope you love this Red potato salad with eggs and bacon as much as we do.

If you love Potato Salad but also want egg salad, this potato salad with egg recipe will really satisfy your craving.    This recipe combines two classic cold salad favorites: potato salad and egg salad. The taste is smooth and creamy with a little bite from mustard, onion and pickle.  A yearlong favorite served with chicken, burgers, hot dogs or just by itself.

Ingredients:

3 pounds potatoes, cooked until just tender, cubed, cooled

6 hard cooked eggs, cooled, coarsely chopped (of course, add more if desired)

1/4 to 1/2 cup chopped red onion

1/4 to 1/2 cup chopped celery

3 tablespoons sour cream

1/4 cup finely chopped dill pickle

1 tablespoon finely chopped shallot

1/4 cup chopped green onions

1 tablespoon hot, sweet, course or Dijon-style mustard

1/2 cup mayonnaise
Salt and pepper to taste
2 tablespoons finely chopped dill
Paprika for garnish

Directions

Put the potatoes in a pot. Pour in enough cold water to cover. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.  Do not overcook.

While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, and then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. You can put in a couple of ice cubes to speed up the process.  Peel, and set aside to cool.

When the potatoes are tender, drain them and put them in a serving bowl and set them aside to cool.

In a bowl, combine mayonnaise, mustard, dill sour cream.  Mix until thoroughly blended.  Mix in red onion, celery, dill pickle, shallot, green onions salt and pepper.

Coarsely chop eggs.  Add ¾ of eggs to mixture.  Cut the potatoes into desired, “cubed” size (leave skins on) and then add potatoes to mixture.  Fold until thoroughly covered with mixture.

Garnish the top with the rest of the chopped egg and paprika.

And there you have potato salad with egg a great combination of to classics to create a new level in comfort food. This going to be my standard for this year.. Just need to see how it holds up as a sandwich. So give us some feed back on our potato salad with egg recipe and any variation that you come up with.

red potato salad is one of my favorite potato salads to make. Leaving the skins on make for a healthier version of the salad. While not everybody likes to leave the skin on I find that it adds additional texture to the potato salad.

This red potato salad recipe came from my grandmother and is one of the first that I ever remember eating.

3 pounds new red potatoes
half a cup low-fat mayonnaise
1 teaspoon dry mustard
1 teaspoon salt
1/4 cup diced celery
one large Apple diced
1/4 cup diced onions

So as you can see this red potato salad recipe is very easy and simple to make. If you have a red potato salad recipe that you’d like to share please add a post.
Red potato salad recipe