This Classic Potato Salad with Bacon is perfect for all of your summer barbecues and cookouts! It’s creamy, tangy and a little smoky with the help of crispy bacon. A make ahead side dish to go with grilled meat!
Equipment
- Large pot
- Large bowl
- 1.5 lbs Little Potatoes
- 4 hard boiled eggs, chopped and chilled
- 1 cup light mayonnaise
- 1/4 cup vegetable broth, chicken broth, or water
- 1 tsp white vinegar
- 1 tsp salt
- 1/4 tsp pepper
- 3 green onions, thinly sliced
- 4 strips thick-cut bacon, cooked until crispy and crumbled
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Instructions
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Step 1
Place little potatoes in a large pot with water covering them. Bring to a boil and cook for 12 to 15 minutes, until tender. Drain and cool completely in the refrigerator. Once cool, chop into small pieces.
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Step 2
In a large bowl, combine potatoes, eggs, mayonnaise, broth, vinegar, salt, pepper, green onions and bacon. Stir until completely combined and adjust seasonings as desired.
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Step 3
Cover, refrigerate until chilled and serve.
