Stuff You Need
- 6 medium russet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
- 1 tablespoon plus ½ teaspoon kosher salt (for cooking and seasoning)
- 3 large eggs
- 4 slices bacon
- ¾ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons dill relish
- 1 tablespoon Dijon mustard
- 1½ teaspoons garlic powder (slightly reduced for balance)
- 2 teaspoons freshly ground black pepper
- 1 cup halved cherry tomatoes
- ½ cup halved canned black olives
Cook the Potatoes
Place the potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon kosher salt and bring to a boil.
Reduce heat and simmer until the potatoes are just tender, about 15 minutes.
Drain and let cool slightly—they should still be warm when dressed to absorb more flavor.
Boil the Eggs
While the potatoes cook, bring a separate pot of water to a boil. Add the eggs and cook for 8 minutes, until whites and yolks are set.
Transfer to a bowl of ice water to cool. Once cool, peel and quarter the eggs.
Crisp the Bacon
In a large skillet over medium heat, cook the bacon until brown and crisp, 8 to 10 minutes, flipping halfway through.
Transfer to a paper towel-lined plate. Let cool slightly, then tear into 1-inch pieces.
Reserve 1½ tablespoons of the bacon fat in the pan.
Assemble the Salad
In a large bowl, whisk together the mayonnaise, sour cream, dill relish, mustard, garlic powder, black pepper, and remaining ½ teaspoon salt.
Add the warm potatoes, quartered eggs, tomatoes, olives, half the bacon, and the reserved bacon fat.
Gently fold until well combined and evenly coated.
Serve
Transfer to a serving platter. Top with the remaining bacon and serve.
Homemade Potato Salad with Bacon and Eggs
Ingredients
- 6 medium russet potatoes about 2 pounds, peeled and cut into 1-inch pieces
- 1 tablespoon plus ½ teaspoon kosher salt for cooking and seasoning
- 3 large eggs
- 4 slices bacon
- ¾ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons dill relish
- 1 tablespoon Dijon mustard
- 1½ teaspoons garlic powder slightly reduced for balance
- 2 teaspoons freshly ground black pepper
- 1 cup halved cherry tomatoes
- ½ cup halved canned black olives
Instructions
- Boil potatoes in salted water until tender, about 15 minutes. Drain and cool slightly.
- Boil eggs for 8 minutes. Cool in ice water, peel, and quarter.
- Cook bacon until crisp, 8–10 minutes. Tear into pieces. Reserve 1½ tablespoons bacon fat.
- In a bowl, whisk together mayo, sour cream, relish, mustard, garlic powder, pepper, and salt.
- Add potatoes, eggs, tomatoes, olives, half the bacon, and bacon fat. Gently fold to combine.
- Transfer to a platter. Top with remaining bacon. Serve.
