Traditional Potato Salad with Bacon

Prep Time: 30 Minutes
Yields: 4-6 Servings

This potato salad serves as the perfect side dish for seafood soups and gumbos. Of course, potato salad is also ideal at outdoor cooking events such as barbecues.


2 large white baking potatoes, peeled and 1-inch cubed
6 slices bacon, cooked and crushed, drippings reserved
4 eggs
1/2 cup mayonnaise
1 tbsp yellow mustard
1/4cup minced celery
1/4 cup sweet pickle relish
1 tbsp chopped lemon thyme
1 tbsp minced chives
salt and black pepper to taste
granulated garlic to taste


In a large saucepot over medium-high heat, boil potatoes in lightly salted water 12-15 minutes or until fork tender. Potatoes should be tender but not mushy or overcooked. While potatoes are cooking, boil eggs 12-15 minutes in a separate pot. NOTE: If desired, cut prep time in half by boiling potatoes and eggs in the same pot. When potatoes are done, strain and slightly cool. Peel eggs, and in a large mixing bowl, separate whites from yolks. Using a paring knife, dice egg whites. In a smaller bowl, mash yolks with a fork and combine with egg whites. Blend in mayonnaise, reserved bacon drippings and mustard. With a large mixing spoon, fold in celery, relish, thyme, chives, bacon and potatoes. Stir carefully, making sure to keep potatoes chunky. Season with salt, pepper and granulated garlic. Serve warm or cold as a side to your favorite seafood soup or gumbo.