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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (276g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons celery seeds |
||
| 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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Creamy Potato Salad
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
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: Empire920
On Jul 4, 2009
I took this to a 4th of July (well, 3rd of July) event. Potato salad is about the only thing I make without measuring, by taste, the way my mother and grandmother made theirs. After seeing all the great reviews I decided to try some of the ingredients in this recipe. I never thought to add bacon to potato salad. It adds great flavor. I used about 10 small-medium potatoes, 12 oz. of bacon, a whole onion, and kind of guessed on the celery... maybe 3-4 stalks. I subbed dill pickles for the relish and kind of guessed on that amount as well. I love hard-boiled eggs in my p. salad so I probably used close to a dozen. I stuck with the mayo and other ingredient measurements although left out the celery seeds b/c I didn't have any. I threw in some pepper and paprika as well. A friend attending the event said it was the best potato salad she's ever had. Everyone really enjoyed it and gave it great compliments. I think I may have just changed our family potato salad "recipe". Thanks!
From: Chef #1308563
On Jun 29, 2009
Have never made a comment on recipezaar before now. Had tried the mac salad recipe first and it was delicious. Made this over the weekend and husband told me this is the best potato salad I'd ever made! I've made many potato salads. He is the better cook and he said it was the best he has ever made!! Left out onions, cut back a bit on the relish & halfed the celery seed but that is my personal preference. YUM!
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.
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.
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