Potato Salad with Bacon, Eggs, and Black Olives
Potato Salad with Bacon and Eggs mingles creamy potatoes, crisp bacon, and tangy dill relish, rounded out with juicy cherry tomatoes and briny black olives for a satisfying bite.
Ingredients
- 6 medium russet potatoes about 2 pounds, peeled and cut into 1-inch pieces
- 1 tablespoon plus ½ teaspoon kosher salt for cooking and seasoning
- 3 large eggs
- 6 slices bacon
- ¾ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons dill relish
- 1½ tablespoons whole grain mustard
- 1½ teaspoons garlic powder
- 1½ teaspoons freshly ground black pepper
- 1 cup halved cherry tomatoes
- ½ cup sliced green olives
Instructions
- Place potatoes in a large pot, cover with water, and add 1 tbsp kosher salt. Boil, then simmer for 15 minutes until tender. Drain and cool slightly.
- Boil eggs for 8 minutes; cool in ice water, peel and quarter.
- Cook bacon in a skillet until crisp, 8-10 minutes. Transfer to paper towel-lined plate. Tear into pieces and reserve 1½ tbsp bacon fat.
- Whisk together mayonnaise, sour cream, dill relish, mustard, garlic powder, black pepper, and remaining ½ tsp salt in a large bowl.
- Add warm potatoes, quartered eggs, tomatoes, olives, half the bacon, and reserved bacon fat to the bowl. Fold until combined.
- Transfer to serving platter, top with remaining bacon, and serve.