Brunch Potato Salad

IngredientsPork, Potatoes, Vegetables
Menu PartSide Dish
Cuisine TypeAmerican
brunch potato salad

Source: Carilion Clinic, Roanoke, Va.

Darla Mehrkens, chef at this western Virginia hospital, turns potato salad on its ear with a brunch rendition that includes bacon, lettuce and tomatoes. Eggs are also part of the mix, but instead of being hard-boiled and mixed into the salad, they are fried and placed atop each salad bowl.


2 lbs. baby red potatoes
Salt and pepper, to taste
1 tbsp. vegetable oil
1 tbsp. paprika
1/2 cup mayonnaise
2 tbsp. Dijon mustard
1 tsp. white vinegar
2 tbsp. chopped parsley
3/4 cup sliced green onion
1 jalapeno, seeded and sliced thin
4 cups lettuce and/or other salad greens
8 slices peppered bacon, fried crisp and cut into quarters
12 red and yellow grape tomatoes, cut in halves
4 eggs
12 slices bread and butter pickles
Sea salt, to taste
Cracked black pepper, to taste


  1. Rinse potatoes and cut into quarters. Toss with salt and pepper, vegetable oil and paprika. Roast in 400°F oven until tender.
  2. In a mixing bowl add mayonnaise, mustard, vinegar, parsley, onion and jalapeno. Mix well. Add potatoes and toss.
  3. To plate, divide lettuce into four bowls. Top with potato mixture, bacon and tomatoes.
  4. Fry eggs over easy and place atop salad. Garnish with pickles, salt and pepper.

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