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Bacon and Potato Salad

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Bacon and Potato Salad


  • 2 lb (1 kg) pre-washed baby potatoes, halved

  • 5 strips bacon, chopped

  • 4 medium eggs, hard-boiled and quartered

  • 1/4 cup (50 mL) dill pickles, chopped

  • 3 tbsp (45 mL) fresh flat-leaf parsley, chopped

  • 2/3 cup (150 mL)?good-quality mayonnaise

  • 4 tbsp (60 mL) sour cream

  • 1 tbsp (15 mL) lemon juice

  • 1 tsp (5 mL) ground paprika

  • 2 tbsp (25 mL) fresh dill, chopped


  • 1. Fill large pot halfway with water, add potatoes and bring to boil. Reduce heat and simmer 10 to 12 minutes or until just tender. Drain.

  • 2. Fry bacon in lightly-oiled frying pan over high heat until crisp. Drain on paper towels.

  • 3. Place warm potatoes in a large serving bowl. Add eggs, cucumbers and parsley, and toss gently. Combine mayonnaise, sour cream, lemon juice and paprika in small bowl Add to salad and toss gently.

  • 4. Divide into four bowls, sprinkle bacon and dill on top and serve immediately.

Serves four

– For nutritional information on this and other great recipes, go to rd.ca

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