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Potato Salad Recipe


A delicious side dish for summer is potato salad. I have tried a few different potato salad recipes and found this one to be really good. I feel it is important to use red potatoes because they seem to have a better texture. It is also important not to overcook the potatoes because you don’t want them too soft either. What I really liked about this recipe is that it calls for 1 pound of crispy bacon. The bacon is a really nice addition and only adds to the amazing taste and texture of this salad. If you are not sure how to get your
bacon crispy or how to perfectly hard boil eggs, you can read my tutorials on this blog. Unlike a lot of potato salad recipes, this recipe does not call for Dijon mustard but if you would like to add a little bit, go for it. This is the perfect side dish to go with your grilled chicken, hamburgers, hot dogs, etc. Enjoy.



(Makes  10 servings)

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Potato Salad Recipe


  • Author: Bobby
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Ingredients

  • 2 pounds raw red potatoes (washed)
  • 6 eggs
  • 1 pound bacon
  • 1 onion (finely chopped)
  • 1 celery stalk (finely chopped)
  • 2 cups mayonnaise
  • salt and pepper (to taste)

 

 


Instructions

  1. Bring a pot of salted water to a boil. Add the red potatoes and cook until their tender but still firm (about 15 minutes). Drain potatoes and allow to cool in the refrigerator.
  2.  Place eggs in a saucepan, add water until the eggs are covered. Bring to a boil and remove from heat.
  3. Cover and let eggs sit for 10-12 minutes. Remove from heat and plunge eggs into cold water. When eggs are cooled peel the shells off and chop.
  4. Cook bacon until crisp by your method of choice. Place on paper towels to drain, cool and crumble it into bits.
  5. Chop the cooled potatoes, leaving the skin on. Place chopped potatoes in a large bowl. Add eggs, bacon, onion, and celery. Add mayonnaise, salt, and pepper. Mix well and refrigerate for 1 hour before serving.

18 comments

  1. Bunny says:

    I use a lot of eggs in my ptotato salad too, I love it that way. This sounds so good witht he addition of bacon!!

  2. Rick says:

    This looks great with the bacon. When I make potato salad, I use 1/2 Mayo and 1/2 Miracle Whip with a dab of yellow mustard. I’ve had good cooks tell me it’s the best they have ever eated.

  3. Lynn says:

    I give this site a TEN STAR rating!

    I am a subscriber and always excited to have another scrumptious recipe arrive in my email.

    Not only is each recipe a masterpiece, but the preparing of and finished product photos are beautifully done. In my opinion, we have a real master here folks.

    I believe in giving credit where credit is due.

  4. amateur cook says:

    I recently discovered that if you use fresh homemade mayo (uses 1 raw egg yolk so you might need to keep the potato salad on ice if expected to sit in hot weather for long period of time), which is surprisingly quite simple to make, it really makes your potato salad taste even more fabulous! And like a blogger recommended, adding 1 Tb. prepared mustard for every 1 c. mayo enhances the flavor. I also cook about 4 medium carrots (leave skin on for nutrition and fiber), cut into 4 pieces, along with the potatoes, and then later slice them and cut ea. round piece into quarters to put in the salad.

    For the potatoes, if you use regular “white” potatoes (has the tan skin), place 3 – 5 lbs unpeeled (do NOT remove the skin) potatoes and carrots in pot and fill with cool water enough to cover the potatoes/carrots. Add about 1 tsp salt to the water. Boil uncovered until tender when pierced, about 30 min. total time. Allow to cool at room temp, then refrigerate uncovered for a day, or several days, allowing the potatoes to “age” inside the skin. This is especially great when you worry your potatoes will go bad soon and don’t have time to prepare them immediately.

    When you are ready, peel the skins off the potatoes and make your potato salad (you can get away with just 1 c. homemade mayo, and use about 4 celery, diced small). Garnish with about 1 Tb. minced fresh parsley, but I think the scallions probably go along better with the bacon like you showed in the pics. Serve with a bottle of red hot sauce for people to add according to their taste.

  5. Sarah Parker says:

    This looks perfect to couple with a pesto chicken sandwich. I’ve tried a lot of version of this traditional dish, but this one recipe seems to be one of the best I’ve seen.

    I’ll try it for our picnic next weekend!

    Thank you!

  6. CookGrl says:

    In my country its a super awesome dish…Taste so good with whatever ingredient you want to mix it…but always have in mind that it has to have crispy stuff inside and is like heaven.mmmmmm

  7. MARY says:

    I love a good potato salad. I want to know if any of you out there have a recipe for a COOKED potato salad dressing? My granny made hers that way and mashed her potatoes and It was a sweet and sour concoction that she added eggs, vinegar and sugar I know of and it got really thick. I miss it soooo much. We were inseparable until she passed away and I would love to have some of her tator salad so bad.
    Thanks

  8. Renee says:

    Hi I was wondering if you got the answer to this question I also have been trying to find this dressing I had it some where but I cant seen to find where some where is lol If you found it would you please send me a copy thank you so much Have a great day Renee

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