A “bacon-in-every-bite” potato salad recipe, your friends will be begging you to make this addictive side dish again and again!

15 mins
15 mins


  • medium bowl


  • 6 slices bacon
  • 2 large eggs
  • 1.5 lbs little potatoes, halved
  • 1 medium red onion, diced
  • 1/2 cup mayo
  • 2 Tbsp red wine vinegar
  • 2 Tbsp dijon mustard
  • 1 Tbsp sugar
  • (to taste) salt and pepper
  • 1 cup scallions, minced


  • Pre-heat oven to 400°F.

    Place bacon slices in a single layer on a cooling rack placed inside a baking sheet. If you don't have a cooling rack, simply line the baking sheet with foil before placing bacon on top. Bake until bacon is crispy, around 15 minutes.

  • Step 2

    While bacon is baking, cook the potatoes by placing them in a pan then covering with cold water. Boil until fork tender, about 12 to 15 minutes. Strain and set aside.

  • Step 3

    Hard boil the eggs to your desired level of doneness. Let eggs cool enough to peel them into bite-sized pieces. Place cooked potatoes in a large bowl along with diced, cooked eggs.

  • Step 4

    Remove bacon from oven and chop into small pieces. Add to the bowl along with the potatoes and eggs.

  • Step 5

    In a medium bowl, whisk together dressing: mayo, vinegar, mustard, sugar, salt, and pepper. Drizzle dressing over the potatoes, bacon, and eggs, then toss to coat. Sprinkle in scallions before serving. Can be served warm, room temperature, or chilled.