Chrissy Teigen's Creamy Potato Salad with Bacon

Servings: 8-10          Active Time: 30 Minutes           Total Time: 1 Hour 15 Minutes


  • 4 lbs fingerling potatoes

  • Kosher salt

  • 12 ounces bacon

  • 1 1/2 cups mayonnaise

  • 3 tbs Dijon mustard

  • 2 heaping tbs sweet pickle relish

  • a squeeze of yellow mustard

  • 1/2 tsp freshly ground black pepper

  • 4 hard-boiled eggs, chopped

  • 1/2 cup finely diced red onion

  • 1 large jalapeno pepper, seeded and finely diced


In a large pot, combine the potatoes with water to cover. Salt it until it tastes good, and bring to a boil over high heat. Reduce the heat to a simmer and cook until you can pierce the potatoes easily with a fork, 20 to 25 minutes. Drain and cool to room temperature, then cut them into bite-size pieces and transfer to a large bowl.

Cut the bacon into 1/4 inch pieces. In a medium skillet, cook half the bacon over medium heat until crispy, about 10 minutes. Drain on paper towels. Repeat with the remaining bacon.

In a small bowl, whisk together the mayo, Dijon mustard, relish, yellow mustard, black pepper and 2 tsp salt until smooth.

Add the dressing to the potatoes along with the bacon, eggs, onion and jalapeño. Gently toss to combine.

~ Recipe adapted from Chrissy Teigen’s Cravings

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