Bacon and Egg Idaho® Potato Salad with Greek Yogurt


  • 20 pounds small yellow Idaho® potatoes
  • 8 pounds bacon, cut into lardon (½” pieces)
  • 16 large eggs
  • 8 oz red wine vinegar
  • 7 cups Greek yogurt
  • 11 oz whole-grain mustard
  • 18-24 scallions, thinly cut on the bias
  • 4 medium red onion, small dice
  • ⅓ - ½ cup sugar
  • Kosher salt and freshly ground pepper to taste


  1. Put the potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 10 minutes.
  2. Meanwhile, sauté the bacon in a skillet over low heat until crispy, about 12 minutes.
  3. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 10 minutes. Drain and run under cold water to cool; peel and chop.
  4. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. When the potatoes can be handled, cut the potatoes into quarters. While still warm, place the potatoes in a large bowl and add the bacon, some of the bacon drippings, and diced hard-cooked eggs. Combine the mustard, red wine vinegar, sugar, scallions, red onion, and salt and pepper to taste. Allow flavors to mingle for about 3 hours in the refrigerator. Allow to come up to room temperature before serving.
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Yield: 200 Tasting Portions

Jet Tila
Formerly of - Kuma Snow Cream
Las Vegas, NV

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