Recipe By roterdirndl
Rating
Published Jun 8th
Prep 30m Cook 25m Additional 8h Ready In 8h 55m
Servings 12 servings Calories 440.4

This recipe has been passed down for generations. Enjoy. It’s savory!

Recipe Ingredients

  • 3 pounds russet potatoes
  • ½ pound bacon, cut into 1/2-inch pieces
  • 1 large onion, diced
  • 3 stalks celery, sliced
  • 6 hard-boiled eggs, quartered and sliced
  • 2 cups mayonnaise
  • ¼ cup milk
  • 3 tablespoons sour cream
  • ¼ cup white vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Cooking Directions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
  3. 3 Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.

Nutrition Facts

  • Calories 440.4
  • Carbohydrate 23.3 g
  • Cholesterol 128.7 mg
  • Fat 35.3 g
  • Fiber 2.9 g
  • Protein 8.6 g
  • Saturated Fat 6.6 g
  • Sodium 718.5 mg
  • Sugar 2.5 g

Reviews

  1. overall very good but I would make the following changes next time I make this one small onion or less. One large onion is pretty powerful 4 or 5 sticks of celery Chop/dice the onion and celery about 1 cup mayo and 1 cup sour cream 2 teaspoons celery salt 1 lb of bacon and - Read more ...
  2. I dropped a star ONLY because based on other reviews the salad is a bit dressing-heavy as written. I made less dressing and used half mayo and half sour cream. Everyone loved it!
  3. This is an excellent recipe. I made mine with a mix of baby red and Yukon gold potatoes with the skin left on to add some texture to the salad. It was a big hit at a Fathers Day barbecue.
  4. This is a very good potato salad. It was quick and easy to make.
  5. Yummy!
  6. It's different not mushy if you use less mayo the best recipe I've used so far. Also it's good without eggs if you don't like eggs in potato salad.
  7. My husband can't get enough of this potato salad! I made a couple of changes and added about a tablespoon of the bacon drippings to the dressing to get even more of that wonderful bacon flavor. Really delicious!
  8. Yum! Bacon! What a nice addition to potato salad. I mixed up the dressing and did not add the milk as I thought it would make the dressing too thin. I did use the white vinegar but next time I would use pickle juice instead and add dill pickles to the potato salad. I don't - Read more ...
  9. Nana has some good ideas - but the liquidity of the salad is a twist on the heavy feeling and it allows the seasonings to swim. Also I reccomend Applewood smoked bacon in the mix and also as a garnish because although the mixed part may be soggy it serves 2 functions: the savory smoky - Read more ...

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