Salad: United States – Wyoming – Wyoming Cowboy Potato Salad

Serving Size: 6

Approximate Time

Prep 30 min

Cook 20 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 3 lb (1.36 kg) Yukon Gold potatoes, scrubbed
- 8 slices thick‑cut bacon, approx. 8 oz (225 g)
- 4 large eggs, approx. 200 g
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) yellow mustard
- 2 tbsp (30 ml) apple cider vinegar
- 1/4 cup (60 ml) sweet pickle relish or finely chopped dill pickles
- 1/2 cup (120 ml) finely chopped celery (about 2 medium stalks)
- 1/2 cup (80 g) finely chopped red onion
- 2 green onions (scallions), thinly sliced, approx. 20 g
- 2 tbsp (8 g) chopped fresh parsley
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika (optional, for smoky note)
- 1 tbsp (15 ml) reserved hot bacon drippings or neutral oil (optional, for dressing depth)

Instructions

Short Description:
A hearty, rustic potato salad from Wyoming featuring crisp bacon, chopped hard‑boiled eggs, and a tangy mustard‑mayo dressing with pickles and crunchy celery for texture.

Regional Notes:
This Rocky Mountain / Wyoming variation emphasizes smoky bacon and hard‑boiled eggs combined with a tangy mustard‑mayo dressing (Dijon + yellow mustard and cider vinegar), distinguishing it from sweeter, mayonnaise‑only potato salads found elsewhere. Potatoes are left with their skins on for a more rugged, cowboy‑style presentation and texture.

1. Place the potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp (6 g) kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork‑tender, about 15–20 minutes depending on size.
2. While potatoes cook, place eggs in a small saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil, then cover, remove from heat and let sit 10 minutes. Transfer eggs to an ice bath to cool, then peel and coarsely chop.
3. Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate to drain, then crumble. Reserve 1 tbsp (15 ml) bacon drippings if using for the dressing.
4. When potatoes are done, drain and let cool until easily handled (or rinse under cold water to speed cooling). For a rustic Wyoming style, leave the skins on; cut into 1‑inch (2.5 cm) chunks.
5. In a large bowl whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sweet pickle relish, reserved bacon drippings (if using), smoked paprika (if using), 1/2 tsp (3 g) kosher salt, and 1/4 tsp (0.5 g) black pepper until smooth. Taste and adjust seasoning.
6. Add the warm (not hot) potato chunks to the dressing and gently fold to coat, taking care not to mash the potatoes. Fold in chopped hard‑boiled eggs, crumbled bacon (reserve a small handful for garnish), chopped celery, red onion, green onions, and parsley.
7. Taste and adjust salt and pepper as needed. Chill the salad for at least 1 hour to let flavors meld (up to 24 hours). Stir gently before serving and sprinkle reserved bacon and a bit more chopped parsley on top as garnish.
8. Serve cold or at cool room temperature as a hearty salad or side dish.