Step By Step Instructions:
Potato Salad w/ Bacon, Egg, Tomatoes, and Olives
→Skip instructions, I’m a pro!
Perfectly ripe summer tomatoes, chopped crispy bacon, hard boiled eggs, and sliced black olives are the perfect company to this mayo based Potato Salad! When you’re obsessed with grilling in the summertime like I am, then you too are most likely obsessed with gorgeous side dishes to compliment those cuts of meat! (Or Veggies!)
I fell in love with this recipe while browsing the Bon Appetit magazine, Duh, what else do I read?! And while I didn’t have all the exact ingredients, I had a majority of what I needed, so this baby was only altered a tiny bit; as it’s perfect just the way they wrote it. I basically just added more tomatoes and bacon, because, well, I love them both a lot. 🙂
Prep:
1. Fill a Medium boiling pot 1/2 way with water. Place pot over a high heat burner. Bring water to a boil and sprinkle with 2 T salt.
(P.S. I boiled my eggs ahead of time so they were ready to go for the recipe. If you need to, boil the eggs before you start the potatoes so they have the proper time to cool.)
(P.S.S Please excuse my Dinosaur video…. I was having a little Snapchat fun when Jurassic Park was released!)
2. Rinse, peel, and chop all of your potatoes. Once the water is boiling add them to the pot. (Be careful not to splash hot water on yourself or the counter.) Stir and keep an eye on them. Set a timer for about 12 minutes.
3. While the potatoes are cooking, set a frying pan on the other large burner and turn to medium. Cook your bacon, and when it’s crispy to our liking, remove from the pan to a paper towel lined plate and turn the burner off.
(Grab a jar and save that grease! I love cooking breakfast with bacon grease….super healthy too! [J/K not really, don’t care.] ) 🙂
4. Chop all of those glorious summer tomatoes and set them aside.
(Note: If you don’t like runny tomatoes, you can put them in a strainer in the sink after chopping them, and add them into the bowl last.)
If you absolutely love tomato juices like I do, just let them sit on the cutting board until you’re ready to use them!
5. Measure out all other ingredients into a large glass mixing bowl.
6. In the glass bowl, using a rubber spatula, stir together the mayo, olives, sour cream, relish, dijon, spices, and olives.
7. Stir in the tomatoes last.
8. If you haven’t done this step ahead of time, once the eggs have cooled, peel, cut in half, and quarter them. Set aside as you will top each serving of Potato Salad with egg slices.
9. Once you can pierce the boiling potatoes easily with a fork, turn off the burner, set a colander in the sink, and drain the potatoes.
10. Mix the potatoes into the glass bowl with other ingredients, adding the bacon in last.
11. Taste, adjust seasoning as needed, serve and enjoy! Don’t forget the eggs 🙂
I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Potato Salad w/ Bacon, Egg, Tomatoes, and Olives 🙂
Don’t need step by step instructions?
Here is what you do:
INGREDIENTS:
Potato Salad
- 2 lbs Peeled, Chopped Russet Potatoes
- 2.5 T Salt
- Fresh Ground Pepper to taste
- 1 T Garlic Powder
- 3 Peeled and Sliced, Hard Boiled Eggs
- 6 Slices Chopped, Crispy Bacon
- 1 Cup Light Mayo
- 1/2 Cup Light Sour Cream
- 2 T Organic Sweet Relish
- 1 T Dijon Mustard
- 1/2 Cup Diced Yellow Cherry Tomatoes
- Small Diced Red Tomato
- Small Dices Orange Tomato
- 3/4 Cup Pitted and Sliced Black Olives
DIRECTIONS:
1. Fill a Medium boiling pot 1/2 way with water. Place pot over a high heat burner. Bring water to a boil and sprinkle with 2 T salt. (P.S. I boiled my eggs ahead of time so they were ready to go for the recipe. If you need to, boil the eggs before you start the potatoes so they have the proper time to cool.)
2. Rinse, peel, and chop all of your potatoes. Once the water is boiling add them to the pot. (Be careful not to splash hot water on yourself or the counter.) Stir and keep an eye on them. Set a timer for about 12 minutes.
3. While the potatoes are cooking, set a frying pan on the other large burner and turn to medium. Cook your bacon, and when it’s crispy to our liking, remove from the pan to a paper towel lined plate and turn the burner off.
4. Chop all of those glorious summer tomatoes and set them aside on the cutting board.
(Note: If you don’t like runny tomatoes, you can put them in a strainer in the sink after chopping them, and add them into the bowl last.)
5. Measure out all other ingredients into a large glass mixing bowl.
6. In the glass bowl, using a rubber spatula, stir together the mayo, olives, sour cream, relish, dijon, spices, and olives.
7. Stir in the tomatoes last.
8. If you haven’t done this step ahead of time, once the eggs have cooled, peel, cut in half, and quarter them. Set aside as you will top each serving of Potato Salad with egg slices.
9. Once you can pierce the boiling potatoes easily with a fork, turn off the burner, set a colander in the sink, and drain the potatoes.
10. Mix the potatoes into the glass bowl with other ingredients, adding the bacon in last.
11. Taste, adjust seasoning as needed, serve and enjoy! Don’t forget the eggs 🙂
Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Potato Salad w/ Bacon, Egg, Tomatoes, and Olives 🙂
