Bacon Potato Salad

Bacon Potato Salad

Bacon Potato Salad | Blue Ridge Farms

This recipe is one of my all-time favorites because it’s one of those dishes that is just so darn good with any meal. 

 — Enjoy — 


  • Bacon: ¾ lbs, chopped into bits
  • Potatoes: 4 large, peeled & cubed
  • Eggs: 6, hard-boiled (3 chopped & 3 sliced)
  • Green Peas: 1 Cup
  • Green Onion: ½ Cup, chopped
  • Garlic Dill Pickles: 4, chopped
  • Mayonnaise: 1.5 Cups
  • White Vinegar: ¾ Cup, to taste
  • Black Pepper & Kosher Salt: 2-3 tsp each, to taste
  • Paprika: 1 tsp 


  1. Bring a large pot of water to boil. Select 6 Large Potatoes, wash, and dice into bite-size pieces. Add them to the boiling water and cook until soft enough to stick a fork through, but **not** mushy. (10-15 mins). Once cooked, set aside to cool.
  2. Bring another pot of water to boil along with 6 eggs….and they’ve got to be Blue Ridge Farms Eggs or this recipe doesn’t work  Boil for 5 minutes, let sit with element off for 5 minutes and then place pot under cold running water. (If you have your own method for cooking hard-boiled eggs, and it works great, use it whichever you like.) Once eggs are cool enough, peel. Then chop 3 eggs for salad mix and slice 3 eggs for salad topping. 
  3. While potatoes and eggs are cooking, fry up bacon and chop into bacon bits. Begin with a pound of bacon, because you will likely end up eating some of it!
  4. Chop green onion and pickles and set aside.
  5. Once the potatoes are cooled, add chopped eggs (save sliced eggs), bacon bits, green onion, pickles & peas.
  6. Gently fold in mayonnaise (Hellman’s Real Mayonnaise is our favorite), vinegar, salt, and pepper. I LOVE the taste of vinegar so taste test while adding and add more if you like it too!!
  7. Top salad off with 3 sliced eggs and paprika.
  8. Serve immediately or cover and store in your fridge until ready.


I use this recipe regularly in our house and as my go-to meal for potlucks/BBQs at friends & families! 


Cheers & much love,

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