Homemade Potato Salad with Bacon and Eggs
This potato salad is creamy, tangy, and savory, with crispy bacon, bright tomatoes, and briny olives mixed into a rich mayo-sour cream base. Dijon mustard and dill relish add a zippy kick that lifts every bite.
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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.