Southern bacon and egg potato salad is a comforting dish that combines the heartiness of potatoes with the rich flavors of crispy bacon and creamy eggs. It’s a staple at family gatherings and potlucks in the South, beloved for its balance of savory and creamy textures. This recipe is perfect for those who want to bring a touch of Southern hospitality to their table, offering a dish that’s both filling and flavorful. It’s a great way to use up leftover bacon and eggs, and it makes for a delightful side or even a main dish when served with a variety of accompaniments.
This potato salad pairs wonderfully with grilled meats like chicken or pork chops, making it an ideal companion for a summer barbecue. You can also serve it alongside some fresh greens or a crisp garden salad to complement its richness. For a truly Southern meal, consider adding a side of cornbread or buttermilk biscuits, which will soak up the creamy dressing beautifully.
Southern Bacon and Egg Potato Salad
Servings: 6
Ingredients
4 large potatoes, peeled and diced
6 slices of bacon, cooked and crumbled
4 hard-boiled eggs, chopped
1/2 cup mayonnaise
1 tablespoon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Paprika for garnish
Directions
see next page
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