I created this recipe using my favorite flavors from a loaded potato salad Delicious flavorful and filling this salad is one of my favorites
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Place the bacon in a large skillet and cook over medium-high heat
turning occasionally
until crispy
about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
Mix bacon
celery
mayonnaise
onion
relish
mustard
chile-garlic sauce
dill
Worcestershire
black pepper
paprika
and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.
Cover bowl with plastic wrap and refrigerate at least 1 hour.
Cook's Notes:
Eggs can be diced prior to adding to bowl rather than mashing
but it saves time to use a potato masher.
Using relish made with Splenda(R) turns this into a great low-carb recipe.