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Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.
Ingredients
8 servings
Step 1
Place potatoes in a large pot and pour in cold water to cover by 2". Add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).
Step 2
Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter eggs.
Step 3
Cook bacon in a large skillet over medium heat, turning halfway through, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 Tbsp. bacon fat in pan.
Step 4
搅拌蛋黄酱、酸奶油、调味、芥末、雀鳝lic powder, pepper, and remaining 1/2 tsp. salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer salad to a platter and top with remaining bacon.
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Reviews (2)
Back to TopWe loved this recipe but thought 1 cup of mayo plus 1/2 cup sour cream (though it tasted good) was too rich. Second time I made it I cut the mayo back to 1/2 - 2/3 cup and sour cream to 1/3 cup - much lighter and let the other ingredients' flavor come through. I love eggs in potato salad so I added more and cut them into 1/8 instead of quartered so there were more egg bites for all! Make sure to use dill relish as indicated.; sweet relish doesn't work (as I found out)
tkolo
Westborough, MA
9/6/2018
An entire CUP of mayo, plus another half cup of sour cream? No. Just no. I like the concept, but I lightened it up considerably without sacrificing flavor by substituting a lot of that with greek yogurt and buttermilk.
woosterek
Salem, VA
8/22/2018