Potato Salad with Bacon and Eggs (Gluten-Free)

Celiac.com 10/22/2020 - If you're looking for some comfort food with a burst of summer flavor, this potato salad with bacon and eggs is a surefire hit. The bacon brings the salty crunch and the celery, while the ripe tomatoes deliver a burst of summer in every bite.

Ingredients:

• 3 medium russet potatoes (about 2 pounds), peeled, cut into 1" pieces
• 1 tablespoon plus ½ tsp. kosher salt
• 2 large eggs
• 4 slices bacon
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• ½ tablespoon yellow mustard
• 2 teaspoons chopped fresh dill
• ½ tablespoon garlic powder
• ½ tablespoon freshly ground black pepper
• 1 cup halved fresh cherry or grape tomatoes
• ½ cup celery (optional)

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Directions:
Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes. 

Drain eggs, and transfer to a bowl of ice water and cool. 

Once eggs are cool, drain, peel, and quarter them.

Place potatoes in a large pot and cover with water to 2 inches above potatoes. 

Add 2 tablespoons salt and bring to a boil. 

Reduce heat and simmer until potatoes are just tender, about 15 minutes. 

Drain, and cool slightly. You'll want them warm when you dress them, to help soak up the dressing.

Cook bacon on a cookie sheet in the oven, at 375 degrees F, until brown and crisp, about 15 minutes. 

Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 tablespoon bacon fat in pan.

Whisk mayonnaise, sour cream, dill, mustard, garlic powder, pepper, celery (if desired), and remaining ½ teaspoon 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 potato salad to a serving bowl, top with remaining bacon, and serve.