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Nutrition Facts
Serving Size 1 (273g) Recipe makes 8 servings
Calories 439
Calories from Fat 239		(54%)
Amount Per Serving		%DV
	Total Fat 26.6g	40%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 8.3g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 1064mg		44%
Potassium 808mg		23%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 4.1g	16%
	Sugars 7.1g
Protein 8.6g		17%
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Independance Day Family BBQ

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BBQ Season

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Backyard BBQ / Pool Party

Princess Flowerbreath

Creamy Potato Salad

Recipe #20155 | 1¼ hours | 45 min prep | add private note

⁽¹⁴⁸⁾ RATE IT NOW Print Recipe

By: Karen From Colorado
Feb 19, 2002

Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my Creamy Macaroni Salad as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Homemade Fresh Bacon Bits for bacon bit tips.

SERVES 8 (change servings and units)

Ingredients

6 medium potatoes (2 pounds)
1/2 lb bacon, prepared as in Recipe # 242966
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/3 cup sweet pickle relish
1 1/4 cups mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons celery seeds
2 teaspoons apple cider vinegar
2 teaspoons prepared mustard
1 1/2 teaspoons salt
2 hardboiled egg, coarsely chopped

Directions

1
Cook potatoes in boiling, salted water until tender.
2
Drain well.
3
Peel and cube potatoes.
4
Transfer to a large bowl.
5
Add celery, onion, sweet relish and bacon bits.
6
Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
7
Add mayo mixture to potatoes.
8
Toss lightly to coat potato mixture.
9
Carefully fold in the chopped eggs.
10
Cover and chill thoroughly.
11
Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

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Browse similar recipes by category

Course > Salads
Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Preparation > Time to Make > < 4 hours
Occasion > To Go... > Potluck
Occasion > To Go... > Picnic

Featured Reviews for This Recipe

From: Chef #767630

On Oct 25, 2009

this was just awesome, i made a few adjustments due to personal preference. I substituted dill pickles for the sweet and also instead of celery seed I used a few shakes of mustard seed. My bf said this is a close runner to my tater salad. Thanks for posting and will enjoy this recipe for many events to come

0 people found this review helpful

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From: Chef #1406695

On Oct 6, 2009

This was the best potato salad I have ever had!! I loved it and I am picky about potato salad. The only changes I made were leaving out the onions and I used white vinegar. It was wonderful!!

0 people found this review helpful

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From: Rayna

On Aug 27, 2002

I would give you more stars if I could. I consider myself a picky eater and reluctant to try something new. But this was soooo good;top of the line potatoe salad. I am so glad you shared the recipe.The only changes I made were adding more eggs, finely chopping the celery rather than slicing it, and using yellow onions (had no red onions on hand). The salad tasted even better the next day.

24 people found this review helpful

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From: Chrissyo

On Jul 11, 2002

A wonderful creamy potato salad. I used sweet mustard pickle relish and I still used the 2 teasp of prepared mustard. It tasted great. The bacon added a beautiful flavour to the salad. The relish gave the dish an added tang. There was a little left over and I had that for lunch the next day. It was great. It keeps well. We are going to make this recipe in the future for lunches to take to work. An excellent Karen in Colorado creamy Potato Salad recipe. Thank you for posting it.

14 people found this review helpful

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