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You’re-Bacon-Me-Crazy Potato Salad

It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. —Paul Cogswell, League City, Texas
  • Total Time
    Prep: 10 min. Cook: 25 min. + chilling
  • Makes
    12 servings

Ingredients

  • 2-1/2 pounds small red potatoes, cut into 1-inch pieces
  • 3 teaspoons salt
  • 1 pound bacon strips, finely chopped
  • 1 large onion, chopped
  • 3 celery ribs, finely chopped
  • 2 cups mayonnaise
  • 2 tablespoons Dijon or yellow mustard
  • 3/4 teaspoon dill weed
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon celery seed

Directions

  • Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes.
  • Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes.
  • Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes.
  • In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.
Nutrition Facts
3/4 cup: 424 calories, 36g fat (7g saturated fat), 20mg cholesterol, 1147mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 7g protein.

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