This potato salad with egg is an easy and delicious side dish. It is fully loaded with bacon, eggs and mayonnaise to create this amazing and crowd pleasing salad. This recipe is great for a weekend BBQ with your mates or with your family when pub food is on the dinner table.
Most times when I think of salads, the word healthy comes to mind. This is especially true when I picture your usual leafy green salads. However, even in the world of salads, there are universal forces at work which ensure balance is maintained. I am fairly confident that my potato salad with egg was born to counter balance all things healthy. Yep, this little bad boy is sinful but soooooo good.
My potato salad with egg recipe over the years has had some significant changes, but a few things have remained true. There will always be too much bacon and eggs in my potato salad. I have always loved bacon and eggs for breakfast and egg/mayo sandwiches. So why not combine it then multiply by 10 fold!
Then to bring it all together… I use my not so secret “store bought secret sauce”! I have used many brands and types of mayonnaise for my potato salad but traditional creamy mayonnaise by Praise is the clear winner. If I could sing (I have been told many times I can’t), I would be singing “Nothing Compares 2 U” by Sinead O’Conner to it. And trust me, if you have never tried it then give it a whirl. You may find out you can’t sing either which is always good to know!!!
My Tips for Potato Salad with Egg Success
- Keep the skins on the potatoes, as this gives the salad better texture and prevents the potato chunks from breaking up and turning into mash.
- Smaller potato chunks are better. Not only is the potato faster to cook this way, but it means you don’t get mouthfuls of just potato.
- Cut the potato evenly so the pieces cook at the same rate. Nothing worse than having raw, hard potato in your salad.
- Assuming you have not executed tip no. 3 with perfect precision, always choose the largest piece of potato when checking to see if it is cooked through.
- This salad is best made the night before and left in the fridge to chill over night. However, if this is not possible, chill for two hours minimum.
- Use your hands when mixing the salad together. This will prevent the potato from breaking up too much.
- Lastly, don’t make this if you are trying to get into shape. It will undo all your hard work! Trust me…
Other Recipes You May Like
- Lentil and Beetroot Salad with Goat’s Cheese
- Quick Roast Chicken and Kale Salad
- Crispy Scotch Eggs with Runny Yolk
- Cheesy Crab Rangoon Dip
- Creamy Mushroom and Bacon Linguine
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Potato Salad With Egg
- 6 large eggs
- 1 kg baby potatoes washed and quartered
- 1 tbsp oil, for frying
- 4 rashers of bacon, chopped into small bits
- 1/3 cup sour cream
- 1 cup traditional creamy mayonnaise
- 1/4 tsp salt
- freshly cracked pepper, to taste
- 8 chives, finely chopped (can be substituted with spring onions / scallions)
- Prep all your ingredients.
- In a large pot of boiling water, add the chopped potatoes and a good pinch of salt. Cook for roughly 15 minutes or until tender.
- In another pot on medium heat, add the eggs and enough cold water to completely submerge the eggs. Once the water is boiling, give them 10 minutes then turn off the heat and set aside.
- In a fry pan, add the oil and fry the bacon to your liking.
- In a bowl, mix all the dressing ingredients together. Taste check and adjust to your taste. Reserve some chives and bacon to garnish at the end.
- Peel the eggs and roughly chop. Make sure to break up any large chunks of cooked egg yolk.
- Put some food handling gloves on and mix all the ingredients together in a large salad bowl.
- Taste check. If you believe the salad needs more punch, add more mayonnaise and mix through. If you believe it tastes too overpowering , add sour cream until the flavour calms down to your liking.
- Garnish and keep in the fridge until serving.