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Bacon Potato Salad

"My family requests this potato salad whenever we go on picnics. It’s a well-seasoned salad that gets a slight smoky flavor from the addition of bacon," says Charlotte McDaniel of Williamsville, Illinois.
  • Total Time
    Prep: 10 min. Cook: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • 2-1/4 pounds red potatoes (about 8 medium)
  • 1/2 pound sliced bacon, diced
  • 1/2 cup chopped onion
  • 2 teaspoons cider vinegar
  • 1 teaspoon celery seed
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup mayonnaise

Directions

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender.
  • Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. Drain, reserving 2 tablespoons drippings.
  • Drain potatoes. When cool enough to handle, peel and cut into cubes. Place in a large bowl. Add the onion, vinegar, celery seed, salt, pepper, bacon and reserved drippings; toss gently. Cool to room temperature. Fold in mayonnaise. Cover and refrigerate overnight.
Nutrition Facts
3/4 cup: 355 calories, 27g fat (5g saturated fat), 18mg cholesterol, 529mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 6g protein.

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