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RECIPE
13 INGREDIENTS10 STEPS45min

Bacon and Egg Potato Salad

4.0
1 Ratings
There’s still a few weeks left of summer. A few more precious opportunities to relax with friends, soak up the sun, splash in the water and have a picnic at the beach, park or even in your own backyard. And what is more picnic-y than potato salad?
Bacon and Egg Potato Salad Recipe | SideChef
There’s still a few weeks left of summer. A few more precious opportunities to relax with friends, soak up the sun, splash in the water and have a picnic at the beach, park or even in your own backyard. And what is more picnic-y than potato salad?
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
45min
Total Time
$2.36
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1/2 Tbsp
1 1/2 Tbsp
Red Wine Vinegar
2 stalks
Celery , finely chopped
1/2 cup
Red Onions , finely chopped
2
Scallions , thinly sliced
1/2 cup
Mayonnaise
plus 2 Tbsp
1 Tbsp
Dijon Mustard
plus 1 tsp
2 Tbsp
Fresh Parsley , chopped
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Nutrition Per Serving

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CALORIES
319
FAT
22.1 g
PROTEIN
7.5 g
CARBS
22.6 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Cover a rimmed baking sheet with foil. Set a wire rack on top of the cookie sheet.
Step 2
Lay Wright® Brand Smoked Bacon (5 slices) on the wire rack and cook for about 20 to 23 minutes until crisped.
Step 3
Cut the Yukon Gold Potatoes (4 1/2 cups) into one-inch pieces. No need to peel them. Fill a large pot halfway with water. Add the Kosher Salt (1/2 tsp) and bring to a boil. When the water boils, add the potatoes and cook for 15 minutes.
Step 4
Carefully add Eggs (3) cook for an additional 5 minutes.
Step 5
Using a spider or slotted spoon remove the potatoes and transfer to a large bowl. Sprinkle the hot potatoes with Red Wine Vinegar (1 1/2 Tbsp) and toss to coat. Let the eggs sit in the hot water for another 5 minutes. Then remove them from the water and set aside to cool.
Step 6
In a small bowl, combine Celery (2 stalks) , Red Onions (1/2 cup) , Scallions (2) .
Step 7
Add Mayonnaise (1/2 cup) , Dijon Mustard (1 Tbsp) , Kosher Salt (1 tsp) , Ground Black Pepper (1/4 tsp) , and Smoked Paprika (1/2 tsp) . Stir to combine.
Step 8
Chop or crumble the cooked bacon. Add the bacon and dressing to the potatoes and toss gently.
Step 9
Peel and chop the hard-boiled eggs, and add them to the potatoes. Toss again gently.
Step 10
Sprinkle with a little extra paprika and the Fresh Parsley (2 Tbsp) . Serve.
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Nutrition Per Serving
Calories
319
% Daily Value*
Fat
22.1 g
28%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
107.2 mg
36%
Carbohydrates
22.6 g
8%
Fiber
2.3 g
8%
Sugars
2.1 g
--
Protein
7.5 g
15%
Sodium
917.7 mg
40%
Vitamin D
0.5 µg
2%
Calcium
46.5 mg
4%
Iron
1.6 mg
9%
Potassium
602.5 mg
13%
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