Potato Salad With Bacon

Watch this video recipes on my:
YouTube channel (Dan’s 420 Chronicles)

Prep: 45 mins
Cook: 15 mins
Total: 1 hr
Servings: 7-8


  • 6-8 potatoes (depending on size)
  • 6 eggs
  • 1 lb. chopped bacon
  • ½ cup shredded cheese (or more if you like)
  • 2.25 oz. back olives
  • 1-2 tablespoon mustard
  • Salt and ground black pepper to taste
  • ½ cup mayonnaise (or to taste)
  • Can also add celery, pickles, or onions


  1. Bring a large pot of salted water to a boil. Add peeled potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Bake bacon on a cookie sheet at 425 degrees for about 20 mins or until it reaches the crispiness you desire. Remove from pan and chop.
  4. In a large bowl, combine the potatoes, eggs, bacon, cheese, black olives, salt, pepper, mustard and mayonnaise. Mix together well and refrigerate until chilled.

Scroll to Top
Scroll to Top