Recipe: Bacon & Egg Potato Salad with Homemade Mayo (aka PHD Potato Salad)

This is one of my favorite dishes to make! I really enjoy the flavors in this dish and I get almost every ingredient from my local farmer's market. It can even be eaten as a complete meal on its own if you like. Enjoy!

P.S. The final macronutrient ratios (fat/carb/protein) are in line with the Perfect Health Diet, which is the diet I follow in order to maximize my daily intake of nutrients. Also helps with their daily egg recommendation!


  • 6 Large Russets (I usually try for around 4 lbs. of potatoes)
  • 12-13 Hard-boiled eggs (About 2 eggs per potato)
  • 10-12 Pieces of bacon (About 2 slices per potato)
  • 1 Bunch of green onions
  • 1-2 Cups of homemade mayo
  • Yellow mustard, salt, and pepper to taste

Homemade mayo Ingredients (Adapted from Paleo Comfort Foods):

  • 1 1/2 Tbsp of fresh-squeezed lemon juice
  • 1/2 Tsp of mustard powder or a brown mustard (powder preferred, but could be liquid)
  • 1 Egg at room temp
  • 1/2 Cup of avocado oil
  • 1/2 Cup of light olive oil (light is the key so the flavor isn't overpowering)
  • Couple grinds of black pepper


Step 1: Fry and chop the bacon

  • Fry the bacon in a large deep saute pan (use the same pan for the potatoes)
  • Chop into 1/2 inch pieces and set aside in a large mixing bowl

Step 2: Boil and chop the eggs

  • Hard-boil, peel, chop, and set aside in the large mixing bowl
  • I try to chop them into about 1/4 inch pieces, using an egg slicer to make it a slightly quicker process

Step 3: Chop the green onions

  • Chop into 1/4 inch pieces and set aside in the large mixing bowl

Step 4: Drain the bacon fat and wipe the deep sauté pan

  • Drain the bacon fat from the deep sauté pan and set aside
  • Wipe the pan with a paper towel and discard the larger bits, but no need to over-clean it

Step 5: Peel and boil the potatoes

  • Peel the potatoes and chop into 1 to 1-1/2 inch cubes depending on how big you want them
  • Place the potatoes in the sauté pan and cover them with water
  • Add most or all of the bacon fat back to the water
  • Add a few grinds of salt and pepper
  • Boil the potatoes until they can be pierced with a fork, but not too tender
  • Strain the potatoes and add them to the mixing bowl, stirring everything together

Step 6: Create the mayo

  • In a food processor, blend the egg, mustard, lemon juice, and pepper until frothy
  • Combine the two oils into something that you can pour out of slowly (if your food processor has a connection with a pinhole at the bottom like mine, you don't have to pour as slowly)
  • Once frothy, slowly add the oil mixture, very slowly
  • You won't get a thick mayo until the very end, so be patient

Step 7: Add the mayo and season to taste. You're all done!

  • Once the mayo is complete, add the entire batch to the mixing bowl and mix everything together
  • Add the yellow mustard and salt/pepper to taste
  • Mix well and you are good to go!