Recently I celebrated the birthday of a close friend. A group of us volunteered to make a meal and I was tasked with making potato salad. Although I did not grow up with this dish, it’s one of those that I have made many times over the past 25 years.

In the United States potato salad is a side dish made from boiled potatoes along with dressing and a variety of other ingredients such as boiled eggs, raw vegetables, and herbs.

Potato salad is usually served at room temperature or can be chilled. The latter is important if you’ve used a mayonnaise-based dressing.

Today I will be sharing my potato salad with bacon recipe. This one is one of my favorites. The ingredients are pretty straight-forward; it’s just bacon, potato, eggs, and a few other things.

The secret to this delicious potato salad is the addition of bacon fat. Just a few tablespoons of this fatty goodness adds tremendous amount of flavor. Make sure to use full fat mayo as well.

Please give this recipe a try and let me know your thoughts. I love to hear your feedback on my recipes.

Ingredients

8 large Yukon gold potatoes cooked (9 cups)
8 large hard boil eggs
1 lbs. cooked bacon bits, (leave a little extra for garnish)
2 cups full fat mayo
7 tbsp. melted bacon fat
1/2 cup chives chopped (leave a small amount for garnish)
1 tsp. black pepper ground
1 tsp. salt or more to taste

Instructions

In a large to medium bowl crumble the potatoes and eggs using your hand.

Serving 10-12

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!