Rating: 4.5 stars
40 Ratings
  • 5 star values: 29
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.

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  • Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.

  • Cover bowl with plastic wrap and refrigerate at least 1 hour.

Cook's Notes:

Eggs can be diced prior to adding to bowl rather than mashing, but it saves time to use a potato masher.

Using relish made with Splenda(R) turns this into a great low-carb recipe.

Nutrition Facts

205 calories; protein 9.8g; carbohydrates 3.1g; fat 17.2g; cholesterol 208.7mg; sodium 474.3mg. Full Nutrition
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