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 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 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 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