Potato Salad with Bacon
Creamy Potato Salad with Bacon and Eggs is an easy recipe that is perfect for any summer BBQ cookout.
Servings: 8 people
Ingredients
- 3 pound red potatoes
- 4 eggs
- ¼ cup bacon, chopped
- 1 cup green onion, chopped
- 1 cup Ranch or Caesar dressing
Instructions
- Wash and cut potatoes in halves or quarters (depending on the size of your potatoes). Put them in a pot with water covering all the potatoes. Bring it to boil and cook for about 15-20 minutes, until the potatoes are tender. Then drain the potatoes and let them cool off.
- Cook the eggs until hard boiled. When done cool them off, peel and chop.
- Preheat the oven to 400°F. Place the bacon on the baking pan with a wire rack and bake for 18 minutes, flipping them over once after 9 minutes. When done, pat dry with paper towels and let cool off.
- When you chop the bacon, I like to trim the excess fat to reduce the calories. This step is completely optional.
- When ready to assemble, Mix together cooked potatoes, chopped eggs, chopped bacon, and chopped green onions with a cup of Ranch or Caesar dressing. Season with salt and pepper.
- You can cover the salad with a plastic wrap and refrigerate until ready to serve.