Creamy Potato Salad Recipe #20155
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 recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.
1¼ hours | 45 min prep
SERVES 8
- 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
- Cook potatoes in boiling, salted water until tender.
- Drain well.
- Peel and cube potatoes.
- Transfer to a large bowl.
- Add celery, onion, sweet relish and bacon bits.
- Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
- Add mayo mixture to potatoes.
- Toss lightly to coat potato mixture.
- Carefully fold in the chopped eggs.
- Cover and chill thoroughly.
- 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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5 stars