Crispy Bacon and Hard-Boiled Egg Potato Salad with Dijon
A hearty potato salad featuring crispy oven-baked bacon, hard-boiled eggs, and fresh vegetables in a tangy Dijon mustard dressing. The Yukon Gold potatoes are cooked with the eggs in the same pot for efficiency, then tossed with red wine vinegar while warm to absorb maximum flavor. Crunchy celery, red onion, and scallions add texture and freshness, while smoked paprika gives a subtle smoky depth. Perfect for barbecues, potlucks, or as a satisfying side dish that works well at room temperature.
Ingredients
- 1 ½ pounds Yukon Gold potatoes, cut into 1 inch pieces
- 1 teaspoon kosher salt
- 1 ½ tablespoons red wine vinegar
- 5 slices bacon
- 2 stalks celery, finely diced
- ½ cup red onion, finely diced
- 2 scallions, thinly sliced
- 3 eggs
- ¾ cup mayonnaise
- 1 tablespoon + 1 teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons parsley, chopped
- ½ teaspoon smoked paprika
Instructions
- 1
Preheat oven to 400 degrees
- 2
Cover rimmed baking sheet with foil and set wire rack on top
- 3
Lay bacon on wire rack and cook for 20-23 minutes until crispy
- 4
Cut potatoes into 1 inch pieces without peeling
- 5
Fill large pot halfway with water, add salt and bring to boil
- 6
Add potatoes and cook for 15 minutes
- 7
Add eggs to pot and cook additional 5 minutes
- 8
Remove potatoes with spider or slotted spoon and transfer to large bowl
- 9
Sprinkle hot potatoes with vinegar and toss to coat
- 10
Let eggs sit in hot water another 5 minutes then remove and set aside to cool
- 11
Combine mayonnaise, dijon mustard, kosher salt, black pepper and smoked paprika in small bowl
- 12
Add celery, onion, scallions and bacon to potatoes
- 13
Peel and chop eggs then add to potatoes
- 14
Toss gently
- 15
Add dressing to potatoes and toss to combine
- 16
Sprinkle with extra paprika and parsley before serving
Tips
Cook eggs and potatoes in the same pot to save time and cleanup - just add eggs after potatoes have cooked 15 minutes.
Toss hot potatoes with vinegar immediately for better flavor absorption and more tender texture.
Use a wire rack when baking bacon to ensure even cooking and prevent grease splatter in your oven.
Good to Know
Refrigerate up to 3 days in covered container
Best made day of serving but can be prepared 1 day ahead
Serve at room temperature or slightly chilled
Common Mistakes
Don't overdress the salad to avoid soggy texture
Add dressing gradually to control consistency
Let potatoes cool slightly before adding eggs to prevent them from breaking apart
Substitutions
FAQ
Can I make this potato salad ahead of time?
Yes, you can prepare it up to 1 day ahead. Store covered in refrigerator and let come to room temperature before serving for best flavor.
What if I don't have a wire rack for the bacon?
You can cook bacon directly on the foil-lined baking sheet, but flip halfway through cooking and drain on paper towels to remove excess grease.
How long will this potato salad keep in the refrigerator?
Properly stored in a covered container, this potato salad will keep for up to 3 days in the refrigerator. Stir before serving.