Potato Egg Salad with Bacon and Cucumber
Potato Egg Salad with Bacon and Cucumber
Ingredients
For the Salad
- 2 potatoes, boiled and cooled
- 4 eggs, boiled and cooled
- 1/2 cucumber, thinly sliced
- 3 strips bacon, cooked until crispy
- 1/6 red onion, diced
- 1/2 teaspoon salt, for salting cucumber, plus more to taste
For the Dressing
- 4 tablespoons Greek yogurt
- 4 tablespoons mayonnaise
- 1 tablespoon whole grain mustard
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
If not already done, boil the potatoes until tender, then allow them to cool completely. Dice the cooled potatoes into small, bite-sized cubes.
⏱️ 5 min
- 2
If not already done, boil the eggs until hard-boiled, then cool them under cold water. Peel the cooled eggs and chop them into a medium dice.
⏱️ 5 min
- 3
Thinly slice the cucumber. Place the cucumber slices in a small bowl, sprinkle with 1/2 teaspoon of salt, and let sit for 10 minutes. This will draw out excess water.
⏱️ 2 min
- 4
While the cucumber is resting, cook the bacon strips in a skillet over medium heat until they are crispy. Remove from the skillet, drain on paper towels, and once cooled, thinly slice or crumble the bacon.
⏱️ 10 min
- 5
Rinse the salted cucumber slices under cold water to remove excess salt, then firmly squeeze them dry using your hands or a clean kitchen towel. This step is crucial for preventing a watery salad.
⏱️ 3 min
- 6
Dice the red onion into small pieces.
⏱️ 2 min
- 7
In a large mixing bowl, combine the diced potatoes, chopped eggs, squeezed cucumber, sliced crispy bacon, and diced red onion.
⏱️ 3 min
- 8
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, whole grain mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper until the dressing is smooth and well combined.
⏱️ 3 min
- 9
Pour the prepared dressing over the potato egg mixture in the large bowl. Gently fold all the ingredients together until everything is evenly coated with the dressing.
⏱️ 2 min
- 10
Taste the salad and adjust seasoning with additional salt and pepper if desired. For best flavor, cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.
Kitchen Tools
Nutrition Facts (per serving)
Potato Egg Salad with Bacon and Cucumber
For the Salad
- 2 potatoes, boiled and cooled
- 4 eggs, boiled and cooled
- 1/2 cucumber, thinly sliced
- 3 strips bacon, cooked until crispy
- 1/6 red onion, diced
- 1/2 teaspoon salt, for salting cucumber, plus more to taste
For the Dressing
- 4 tablespoons Greek yogurt
- 4 tablespoons mayonnaise
- 1 tablespoon whole grain mustard
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
If not already done, boil the potatoes until tender, then allow them to cool completely. Dice the cooled potatoes into small, bite-sized cubes.
⏱️ 5 min - 2
If not already done, boil the eggs until hard-boiled, then cool them under cold water. Peel the cooled eggs and chop them into a medium dice.
⏱️ 5 min - 3
Thinly slice the cucumber. Place the cucumber slices in a small bowl, sprinkle with 1/2 teaspoon of salt, and let sit for 10 minutes. This will draw out excess water.
⏱️ 2 min - 4
While the cucumber is resting, cook the bacon strips in a skillet over medium heat until they are crispy. Remove from the skillet, drain on paper towels, and once cooled, thinly slice or crumble the bacon.
⏱️ 10 min - 5
Rinse the salted cucumber slices under cold water to remove excess salt, then firmly squeeze them dry using your hands or a clean kitchen towel. This step is crucial for preventing a watery salad.
⏱️ 3 min - 6
Dice the red onion into small pieces.
⏱️ 2 min - 7
In a large mixing bowl, combine the diced potatoes, chopped eggs, squeezed cucumber, sliced crispy bacon, and diced red onion.
⏱️ 3 min - 8
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, whole grain mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper until the dressing is smooth and well combined.
⏱️ 3 min - 9
Pour the prepared dressing over the potato egg mixture in the large bowl. Gently fold all the ingredients together until everything is evenly coated with the dressing.
⏱️ 2 min - 10
Taste the salad and adjust seasoning with additional salt and pepper if desired. For best flavor, cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.