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Bacon-Egg Potato Salad

August 19, 2018

Why spend the time making your own potato salad when you can just buy it at the store? Taste, taste, taste.  You think you like potato salad fresh from the supermarket? Just wait until you taste this! Labor Day may be around the corner, but it’s not too late to prepare your cupboard with the freshest, most flavorful ingredients including Marshalls Creek Spices.


2 lbs Yukon Gold potatoes, peeled and chopped into cubes (about 6 large potatoes, chopped into 1/32) (1/32 means you halve it 16 times)

3 large hard boiled eggs

1 lb package bacon

3/4 cup mayonnaise

1 tbsp red wine vinegar

1 tbsp mustard

1 small onion, chopped

1 tbsp sugar

1 tbsp Marshalls Creek Spice Parsley

1/2 tsp celery seed

1/2 teaspoon dill weed

1/2 tsp salt

1/2 tsp pepper


Place peeled, chopped potatoes in a medium saucepan. Cover with cold water. Cover with lid on high and bring to boil. Lower heat to medium and continue to boil for 10 more minutes, or until the surface gives to fork, but still has some firmness. Careful, you want to get them just right, and overcooking will lead to cold MASHED potato salad, not potato salad.

As the potatoes cook, cook the bacon over low heat until crispy.

You can also use this time to hard boil the eggs.

Strain potatoes, but do not rinse. Spread out on baking sheet to cool, about 10 minutes.

Whisk together mayo, sugar, vinegar, mustard, salt, pepper, parsley, celery seed, & dill then stir in in chopped onions.

Peel & slice up hard boiled eggs.

Chop crispy bacon to small pieces.

Add bacon, eggs & potatoes to large bowl. Stir in the mayo mix.



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