It's like a classic potato salad but better. Loaded with savory bacon and smoked cheddar cheese (optional), plus some crunchy celery and green onions, this creamy and delicious potato salad with bacon is sure to be a family favorite! It's even Paleo and Whole30 if you use an approved mayonnaise and omit the cheese!
Cut potatoes into even sizes if needed, place them in a pot and cover with water. Add a few pinches of salt to the water and heat to high. Bring to a boil and boil for 20-25 minutes, until the potatoes are tender when pierced with a fork. Drain and allow to cool.
Hard boil the eggs. You can do this in the instant pot - Place the trivet in the bottom and add 1 cup of water. Add all the eggs in and close the lid and seal. Cook for 5 minutes at high pressure with a quick release. Carefully remove the insert and run the eggs under cool water. Peel and set aside.
Cook bacon (we like Hempler's uncured brand) in a large skillet over medium heat. Once cooked, remove it and place on a paper towel lined plate to cool.
When the potatoes have cooled, chop them into small cubes and place them in a large bowl. Using your hands, mash the potatoes up just a little bit and mix them together. This is to get a creamier texture, skip if you prefer chunkier potato salad.
Chop eggs into small pieces and add them to the bowl. Dice or crumble bacon and add the pieces to the bowl.
Chop garlic, celery, onions, cheese and rosemary as noted. Place everything in the bowl and give it a mix with a sturdy spoon.
Add mayonnaise (we like Primal Kitchen brand) and mustard and mix again. Keep mixing (it will take a while) to mix everything together evenly.
Finally, taste and season with salt and pepper to taste. We used 1 tsp each. I suggest adding 1/2 tsp at a time and mixing and tasting until you have the right amount.
Serve and enjoy! This potato salad gets even better after a couple of days in the fridge.
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