• Haley Fox

Most Amazing Potato Salad Ever!

When asked to bring a side dish to a BBQ, this is the dish I make every time. I have even made this for my daughter Izzy's School Lunch a few years back and was told by the teacher when I dropped it off... "I have Potato Salad, but I am sure everyone else will love it"

I was not offended, as a Baker / Chef, I have made things that made me fall over with a #foodorgasm but others spit out, LOL

Anyways, when I picked up Izzy from school, the teacher came running over to me and yes I mean running. "Haley, Haley, don't go.... Can I please have that recipe?" LOL

The funniest part is, this happens all the time. I hear all the time, "I hate Potato salad" but then they turn around and ask for the recipe. So it must be good.

So, Here we go to it.


1: Bag of Small Red Potatoes

2: Bag of Small White Potatoes

3: 1 Small Vadallia Onion

4: Eggs (1 for every 3 potatoes)

5: 1 Pound Thick Cut Bacon

6: 1 Jar Dukes Mayonaise (this is the key)

7: Fresh Celantro and Fresh Basil (optional)

8: Salt & Pepper


Depending on how many you want to feed or have left over, the general rule of thumb is 3 potatoes per person, minimum of 16 for a decent size batch.

1: Boil desired amount of potatoes in a large pot with at least 2 inches of water over the potatoes. Cook until you can easily put a fork into them, drain and set aside. (do NOT overcook, or they would be better for mashed potatoes)

2: Boil 1 egg per 3 eggs you are making in the dish

3: Cut Up the Onion on a chopping block, into small almost tiny size pieces.

4: in a large deep frying pan, cook the back on a low / Medium heat to get a red crispy but not over cooked back. While everything is boiling, cut this into decent size pieces.

5: Remove eggs and put into Ice Water then remove shells and set aside.

6: Grab a Large Bowl, Preferrably one you can put a lid on and store later. Have all your ingredients handy as your hands are about to get messy. (Potatoes, Eggs, Bacon, Onions and Dukes Mayo) With skins still on, start cutting up the potatoes into small chunks, each average small potatoe will cut into 6-8 pieces. larger ones more, smaller ones less, of course. Once those are cut into the bowl, grab a egg and start cutting decent size chunks out of that. Once you get to the yolk, set aside. Grab a handful of bacon and onion and toss in. Grab a Wooden Spoon and scoop out a decent amount of Mayo and dab ontop, crumble up the yolk, Add salt and pepper and lightly toss, Repeat until all the ingredients are added.

Transfer to a serving bowl and top with a few spoons of the reserve bacon grease, some celantro and fresh basil and serve.

I hope you enjoy and let me know how yours turns out in the comments below. Hope you all have an amazing day.

xoxo Haley Fox

#potatosalad #bacon #eggs #potatoes #sidedish #sidedishideas



reachus@LasVegasbites.com | Las Vegas, NV USA

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