If you love perogies and are looking for potluck ideas, you will love this gluten-free pierogi potato salad with bacon recipe. This award-winning potato salad is perfect for a summer BBQ, a potluck, cookout or even when you are camping/glamping this summer !
Course Salad, Side Dish
Prep Time 20minutes
Cook Time 20minutes
Total Time 1hour40minutes
Author Terri Gilson
2(2 pound or .9 kg) pkgs of little/baby potatoes (rainbow pack – includes red, yellow, white, purple and blue potatoes ¾ ” – 1 ⅝ ”)
Cook potatoes in boiling water until fork goes easily into them but they are still firm (about 15 minutes).
Drain, cool and refrigerate potatoes until cold (up to an hour).
Cook eggs in boiling water until hard boiled (about 10-12 minutes).
Remove eggs from heat and run under cold water, let sit in cold water for 10 minutes, then refrigerate (still in cold water) until cold (up to an hour) and then peel.
Cut each cold potato into 2 pieces (* this will depend on the size of the potato, I cut some into 4 pieces and don't even cut the really small ones). Cut each egg into 4 pieces.
Mix all the remaining ingredients together in a bowl. Add the potatoes and eggs and mix.
Sprinkle with paprika and refrigerate until ready to serve
*NOTE: Amazon does not have a link to Dry Curd Cottage, so here is what it looks like. Dairlyland Dry curd cottage cheese is available at Superstore and Co op in CanadaMy Amazon Recommendations (affiliate links)
📋Pierogi Potato Salad Recipe
Amount Per Serving
Calories 140Calories from Fat 81
% Daily Value*
Saturated Fat 2g13%
Vitamin A 215IU4%
Vitamin C 6.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.