Featured
Bacon Egg Potato Salad
Bacon Egg Potato Salad. The spruce / maxwell cozzi. 1/2 cup light sour cream;

Mayo, vinegar, mustard, sugar, salt and pepper. 6 potatoes chopped into cubes; 2 spring onions finely chopped;
Place Cooked Potatoes In A Large Bowl Along With Diced, Cooked Eggs.
Place the cooked potatoes into a large bowl, pour 2/3rds of the crumbled bacon over the potatoes, as well as 2/3rds of the quartered eggs. Cook the bacon in a hot sauté pan until crisp. In a large bowl, mix together the mayo, mustard, chopped onion, pickles, seasonings, and crumble in the bacon.
1/2 Cup Light Sour Cream;
Cover with all of the dressing and gently mix together using a rubber spatula. Once the potatoes are cooked through, drain and leave to cool down. Place the cooled potatoes into a large bowl.
Don't Mix Too Much, Or The Eggs Will Totally Fall Apart!
Gently but thoroughly toss to mix well. Add the bacon pieces to the potatoes and eggs. Whisk together the remaining ingredients, except for the green onion.
Place In A Large Bowl.
Drain and cool under cold running water then carefully peel. Cook the potatoes in boiling, salted water until tender, 30 to 40 minutes. Brown bacon and roughly chop.
The Spruce / Julia Hartbeck.
Drizzle dressing over the potatoes, bacon and eggs then toss to coat. The spruce / maxwell cozzi. Cut eggs in half and then cut each half in quarters.
Comments
Post a Comment