Creamy Bacon Potato Salad

    1 hour 10 minutes

    This potato salad has red potatoes, bacon, hard boiled eggs, onion, celery, carrot, a pinch of rosemary then mixed together with mayonnaise. Great for picnics.


    Washington, United States
    2 people made this

    Serves: 6 

    • 8 small red potatoes, diced with skin on
    • 1 tablespoon salt
    • 6 eggs
    • 4 rashers of bacon
    • 2 small onions, diced
    • 2 stalks celery, diced
    • 1 carrot, grated
    • 1 small pinch fresh rosemary, chopped
    • salt and pepper, to taste
    • 1 1/4 cups mayonnaise

    Preparation:20min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hour10min 

    1. Add potatoes to a large saucepan and fill with enough water to cover. Add the salt then boil until potato is tender, about 20 minutes. Drain in a colander in the sink.
    2. In a small covered saucepan, bring eggs to a boil, lower heat to medium then boil for 10 minutes. Set in sink and run cold water over eggs until cool, then peel and dice.
    3. In a frying pan, fry bacon over medium heat until crispy. Drain on news paper then dice.
    4. Mix together potatoes, eggs, bacon, onion, celery, carrot, rosemary and mayonnaise. Stir to combine, refrigerate then serve.

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