Cindy's Lakeside Potato Salad

5.0/5 rating (3 votes)
  • Ready in: Prepare for 30 minutes, refrigerate for 1 hour
  • Serves: 6
  • Complexity: easy
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Cindy's Lakeside Potato Salad


  • 2 pounds white potatoes
  • Kosher salt
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon Mustard
  • 3 green onions, chopped
  • 5 slices bacon, cooked and chopped
  • 3 eggs, boiled and chopped
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (save some for garnish)


  1. In a large pot of water add potatoes and 1 tablespoon of salt. Bring the water to a boil, then lower the heat to medium for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander, cover with a paper towel or kitchen towel for about 10 minutes. This will let them cool down.

  2. To boil your eggs – add the eggs to the potatoes about 10 minutes before they are done! This way they will finish at the same time. Test the potatoes first!

  3. In a medium bowl, whisk together the mayonnaise, dijon mustard, 1 teaspoon of salt, and 1 teaspoon of pepper. Then add the green onions, bacon and parsley. Set aside.

  4. When the potatoes are cool enough to handle, cut them in bite size pieces, then chop up eggs and add to your large bowl.

  5. Combine mayonnaise mixture to the potatoes and carefully stir all of the ingredients together.

  6. Taste for additional salt and pepper. Refrigerate for at least 1 hour. Serve cold or at room temperature.

    Cooks Note: If you are making bacon for breakfast, just add a few more pieces for your potato salad later that day!

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