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Bacon Potato Salad Recipe

100% would make again

"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.

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8 Servings
Prep: 10 min. Cook: 25 min. + chilling

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. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 355 calories, 27 g fat (5 g saturated fat), 18 mg cholesterol, 529 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein.

Bacon Potato Salad published in Simple & Delicious May/June 2008, p46

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