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Potato Salad with Bacon and Eggs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This hearty potato salad with bacon and eggs is a sophisticated take on a classic side dish, offering a wonderful balance of textures and savoury notes. The combination of tender russet potatoes, salty bacon, and hard-boiled eggs creates a satisfying, high-protein meal that works beautifully at a summer gathering or as a substantial lunch. By dressing the potatoes while they are still warm, you ensure they soak up the creamy, tangy mustard dressing, resulting in a much deeper flavour profile.

Packed with Mediterranean-inspired additions like cherry tomatoes and black olives, this dish is as vibrant as it is delicious. It is an excellent choice for those seeking a comforting yet nutritious recipe that feels a little more special than a standard shop-bought version. Serve it slightly warm or chilled for a versatile addition to your recipe repertoire.

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Ingredients for Potato Salad with Bacon and Eggs

  • 6 medium russet potatoes (about 900g .), peeled, cut into 1" pieces

  • 2 tablespoons plus 1/2 teaspoons kosher salt

  • 3 large eggs

  • 4 slices bacon

  • 1 cup mayonnaise

  • 1/2 cup soured cream

  • 2 tablespoons dill relish

  • 1 tablespoon Dijon mustard

  • 1 tablespoon garlic powder

  • 1 tablespoon freshly ground black pepper

  • 150g halved cherry tomatoes

  • 80g halved pitted black olives from a can

How to make Potato Salad with Bacon and Eggs

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Place potatoes in a large pot and pour in cold water to cover by 2". Add 2 tablespoons salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).

Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter eggs.

Cook bacon in a large skillet over medium heat, turning halfway through, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 tablespoons bacon fat in pan.

Whisk mayonnaise, soured cream, relish, mustard, garlic powder, pepper, and remaining 1/2 teaspoons salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer salad to a platter and top with remaining bacon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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