Craving a satisfying and flavorful meal that's also quick to prepare? Look no further than this delightful potato bacon egg salad! This recipe is perfect for a light lunch, a quick weeknight dinner, or even a satisfying brunch. It’s a delicious blend of creamy potatoes, crispy bacon, and perfectly cooked eggs, all tossed together in a light and tangy dressing. This easy recipe is perfect for homemade cooking and is sure to become one of your favorite healthy meals. Let's dive in!
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 slices bacon, cooked and crumbled
- 6 large eggs, hard-boiled and chopped
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions:
Step 1: Preparing the Potatoes
Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well and let them cool slightly. You can speed up the cooling process by rinsing them under cold water.
Step 2: Cooking the Bacon
While the potatoes are boiling, cook the bacon until crispy. Crumble the bacon once it's cooled slightly. Don't skip this step – the bacon adds a fantastic smoky flavor and satisfying crunch!
Step 3: Hard-boiling the Eggs
Hard-boil the eggs by placing them in a saucepan, covering with cold water, and bringing to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain the hot water and rinse under cold water to stop the cooking process. Peel and chop the eggs.
Step 4: Assembling the Salad
In a large bowl, gently combine the cooled potatoes, crumbled bacon, and chopped eggs. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, chives, and parsley. Season with salt and pepper to taste. Pour the dressing over the potato mixture and gently toss to combine. Be careful not to overmix, as you want to avoid mashing the potatoes.
Step 5: Serving and Enjoying
Serve the potato bacon egg salad immediately or chill for later. This salad is delicious on its own, or you can serve it on bread, crackers, or lettuce cups for a heartier meal.
Cooking Tips for the Best Potato Bacon Egg Salad:
- Choose the right potatoes: Yukon Gold potatoes are ideal for this recipe because they hold their shape well and have a creamy texture.
- Don't overcook the potatoes: Overcooked potatoes will become mushy. Aim for tender but not falling-apart potatoes.
- Make ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld together beautifully!
Variations:
- Add some heat: Include a pinch of red pepper flakes for a spicy kick.
- Boost the veggies: Add chopped celery, red onion, or bell peppers for extra crunch and flavor.
- Make it creamy: Add a dollop of sour cream or Greek yogurt to the dressing for extra creaminess.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used, but a general estimate per serving is:
- Calories: Approximately 350-400
- Protein: 10-12 grams
- Fat: 20-25 grams
- Carbohydrates: 30-35 grams
This potato bacon egg salad recipe is a quick dinner idea, a delicious dish, and one of the best recipes for a simple yet satisfying meal. Enjoy!