Name: Potato and Egg Salad with Bacon, Cherry Tomatoes, and Olives
Yield: 8 servings
Ingredients: 6 medium russet potatoes (about 2 lb.), peeled, cut into 1" pieces; 2 Tbsp. plus ½ tsp. kosher salt; 3 large eggs; 4 slices bacon; 1 cup mayonnaise; ½ cup sour cream; 2 Tbsp. dill relish; 1 Tbsp. Dijon mustard; 1 Tbsp. garlic powder; 1 Tbsp. freshly ground black pepper; 1 cup halved cherry tomatoes; ½ cup halved pitted black olives from a can

A bowl of creamy potato salad covered in torn bacon cut black olives cherry tomatoes and black pepper.

Photo by Peden + Munk, Prop Styling by Rebecca Bartoshesky, Food Styling by Sue Li

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

Recipe notes

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