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6 baking type potatoes
2-3 slices of lean bacon
1 cup salad dressing or mayonnaise
1/3 cup German or spicy mustard
5 eggs
1 large garlic pickle, chopped
1 medium onion, chopped
iodized table salt
ground black pepper
ground paprika
1 can sliced black olives(8 oz)


Boil the potatoes in their skins until tender. Hardboil the eggs. While these are boiling, cut excess fat off the bacon and fry until crisp.

After the potatoes are cooked and cooled enough to touch, carefully peel off the skins. When the eggs are finished boiling cool them off in cold water and peel off the shells. After the potatoes and eggs are competely cool, chop into medium to small pieces and place into a large serving bowl.

Mix together in a seperate bowl the dressing, mustard, salt and pepper. Stir in the chopped onion and pickle. Chop in small pieces the crisp bacon and stir in.

Add the dressing mixture to the potatoes and eggs mixing well to coat the pieces. Sprinkle paprika lightly over the top and place the olive slices over the top.

Cover the bowl with aluminum foil or plastic wrap and store in the refrigerator until ready to serve.