Recipe of the Week: Potato Salad with Bacon and Eggs

With the arrival of warmer days, it’s time to dust off your picnic baskets and gather your loved ones for outdoor feasts. And what better way to tantalize their taste buds than with a classic dish that has been given a delicious twist and can earn you up to 516 Points?


  • 6 slices bacon
  • 2 large eggs
  • 1.5 lbs little potatoes, halved (earn up to 510 Points)
  • 1 medium red onion, diced (earn 3 Points)
  • 1/2 cup mayo
  • 2 Tbsp red wine vinegar
  • 2 Tbsp dijon mustard
  • 1 Tbsp sugar
  • (to taste) salt and pepper
  • 1 cup scallions, minced



Place bacon slices in a single layer on a cooling rack placed inside a baking sheet. If you don’t have a cooling rack, simply line the baking sheet with foil before placing bacon on top. Bake until bacon is crispy, around 15 minutes.


While bacon is baking, cook the potatoes by placing them in a pan then covering with cold water. Boil until fork tender, about 12 to 15 minutes. Strain and set aside.


Hard boil the eggs to your desired level of doneness. Let eggs cool enough to peel them into bite-sized pieces. Place cooked potatoes in a large bowl along with diced, cooked eggs.


Remove bacon from oven and chop into small pieces. Add to the bowl along with the potatoes and eggs.


In a medium bowl, whisk together dressing: mayo, vinegar, mustard, sugar, salt, and pepper. Drizzle dressing over the potatoes, bacon, and eggs, then toss to coat. Sprinkle in scallions before serving. Can be served warm, room temperature, or chilled.

See full recipe here.

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