Bacon Potato Salad - Family Legacy

Bacon Potato Salad - Family Legacy
  • 3 pounds russet potatoes
  • 1/2 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
  • 1/4 cup milk
  • 3 tablespoons sour cream (optional)
  • 1/4 cup white vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


  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.

05/07/2018
Bacon Potato Salad - Family Legacy, recipe PT15M PT1H 5 455 calories

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