Bacon Potato Salad
This bacon potato salad is a classic.
Servings: 4
Ingredients
- 5 Potatoes
- 1/4 Cup Dijon Mustard scant
- 2 teaspoon Sugar
- 1 Tablespoon Apple Cider Vinegar
- 3/4 Cup Mayo Light
- 8 Slices Bacon cooked, chopped, reserving 2 Tablespoons Bacon Grease
- Salt and Pepper to taste
- 2 Eggs hard boiled, chopped
Instructions
- Heat water in a large pot over medium heat, and add a couple pinches of salt.
- Peel the potatoes and chop them into chunks.5 Potatoes
- Place the potatoes in the water and cook until tender.
- Remove from the heat, drain the potatoes and set aside to cool.
- In a medium bowl combine the dijon, sugar, apple cider vinegar, mayo and reserved bacon grease.1/4 Cup Dijon Mustard, 2 teaspoon Sugar, 1 Tablespoon Apple Cider Vinegar, 3/4 Cup Mayo, 8 Slices Bacon
- Whisk together and season as needed.
- Fold the potatoes, and eggs into the potato salad. I prefer to leave the bacon out until right before serving, but it's up to you.Salt and Pepper , 2 Eggs, 8 Slices Bacon
- Refrigerate for 1-4 hours before serving.
- Enjoy!
Notes
Potato salad should not be left out of the refrigerator for more than 2 hours.
Nutrition
Serving: 1g | Calories: 674kcal | Carbohydrates: 37g | Protein: 16g | Fat: 52g | Saturated Fat: 12g | Cholesterol: 129mg | Sodium: 793mg | Potassium: 1239mg | Fiber: 7g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 31mg | Calcium: 105mg | Iron: 10mg