Potato Salad with Bacon and Eggs

Ingredients for Potato Salad with Bacon and Eggs

• 6 medium russet potatoes (about 900g .), peeled, cut into 1" pieces

• 2 tablespoons plus 1/2 teaspoons kosher salt

• 3 stora ägg

• 4 slices bacon

• 1 cup mayonnaise

• 1/2 cup soured cream

• 2 tablespoons dill relish

• 1 matsked dijonsenap

• 1 matsked vitlökspulver

• 1 matsked nymalen svartpeppar

• 150g halved cherry tomatoes

• 80g halved pitted black olives from a can

Place potatoes in a large pot and pour in cold water to cover by 2". Add 2 tablespoons salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).

Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter eggs.

Cook bacon in a large skillet over medium heat, turning halfway through, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 tablespoons bacon fat in pan.

Whisk mayonnaise, soured cream, relish, mustard, garlic powder, pepper, and remaining 1/2 teaspoons salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer salad to a platter and top with remaining bacon.

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