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egg & bacon medley potato salad

(2 ratings)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

One of my any occassion salads. This is perfect for any occasion and any meal. This would be a perfect brunch salad. This is a must try. Happy Cooking! sw:)

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 25 Min

Ingredients For egg & bacon medley potato salad

  • 2 1/2 lb
    medley potatoes
  • 4
    eggs, hard boiled, chopped
  • 4 slice
    bacon, cooked & crumbled
  • 1/2 c
    mayonnaise
  • 1 Tbsp
    apple cider vinegar
  • 2 Tbsp
    dill pickle relish
  • 2 Tbsp
    italian parsley, chopped
  • 3
    scallions, chopped
  • 1 md
    red pepper, fire roasted & chopped
  • 1/4 c
    olive oil, extra virgin
  • 1 tsp
    kosher salt for roasting potatoes
  • 1 tsp
    celery salt
  • 1 1/2 Tbsp
    granulated garlic, divided,
  • 2 Tbsp
    black pepper, divided
  • 1 1/2 Tbsp
    splenda
  • everglades seasoning salt to taste

How To Make egg & bacon medley potato salad

  • 1
    Preheat oven to 350 degrees. In an oven proof roasting pan, add potatoes, olive oil, 1/2 of garlic, 1/2 of the pepper, and salt. Roast in oven for 20-25 minutes or until potatoes are fork tender
  • 2
    In a small mixing bowl add mayo, splenda, 1/2 of the garlic, 1/2 of the pepper, seasoning salt, celery salt and apple cider vinegar
  • 3
    In a large mixing boil add potatoes, eggs, bacon, all the veggies and mayo dressing. Mix gently until all is well incorporated. Chill
  • 4
    In a lagrde salad bowl, present and serve!
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