Why this potato salad with bacon is healthier than your typical potato salad
A good potato salad is a must-have for summer. A potato salad with bacon is even better. The problem with potato salad these days are the poor quality mayonnaise they are made with. I use my homemade mayo recipe for this potato salad, made with pure avocado oil and free-range egg yolks. You won’t find that at the grocery store. Mayo is pretty easy to make at home, with just 5 simple ingredients.
If you’re running short on time, my best recommendation for store-bought mayo is Chosen Foods avocado-based mayo, which shares similar ingredients to my homemade mayo.
Kitchen essentials
- A potato peeler
- A large pot
- A knife + a cutting board
- A baking sheet
- A mixing bowl
- A large serving bowl
Substitutions
Homemade mayo: if you’re running short on time, my best recommendation for store-bought mayo is Chosen Foods avocado-based mayo, which shares similar ingredients to my homemade mayo.
Yukon Gold potatoes: can be substituted for russet potatoes.
Fresh dill: each tablespoon of fresh dill can be substituted for 1 teaspoon of dried dill.
Potato Salad with Bacon + Homemade Mayo
Course: SidesDifficulty: Easy16
20
minutes17
minutes37
minutesIngredients
5 lbs. Yukon Gold potatoes
16 oz. bacon
2 cups mayonnaise (homemade mayonnaise recipe here)
2 tbsp stone ground mustard
1 tbsp apple cider vinegar
1 tsp smoked paprika
2 tbsp fresh dill
1/2 tsp black pepper
1 tsp salt
1 bunch of scallions, chopped
3 stalks celery, diced
Directions
- Preheat the oven to 400 F. Lay out your bacon in a single layer on a rimmed baking sheet and cook for about 17 minutes. Remove from the oven and allow to cool. Drain the grease into a small bowl and set aside.
- Prepare the potatoes. Begin by peeling your potatoes and dicing them into 1 inch cubes. Transfer the potatoes to a large pot and cover with water. Boil the potatoes on high heat until fork-tender and very soft, about 13-15 minutes. Once done, drain the water and allow the potatoes to cool slightly.
- Make the “dressing” as the potatoes and bacon cook. Do so by combining mayonnaise, mustard, apple cider vinegar, paprika, dill, black pepper, and salt in a mixing bowl. Add in 2 tbsp of bacon grease.
- Combine it all together. Once the bacon is cool to the touch, chop it into small pieces. In a large serving bowl, combine the potatoes, bacon, dressing, scallions and celery. Use a large spoon to mix it all together. Store in the fridge until ready to serve. This potato salad will keep for up to a week. Enjoy!
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Nutrition Facts
16 servings per container
Serving Size1 servings
Calories391
- Amount Per Serving% Daily Value *
- Total Fat
30.0g
47%
- Saturated Fat 5.4g 27%
- Trans Fat 0.04g
- Cholesterol 58.1mg 20%
- Sodium 833.6mg 35%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
18.6g
7%
- Dietary Fiber 1.6g 7%
- Sugars 1.3g
- Protein 11.7g 24%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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