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My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to get-togethers. —Tami Gallagher, Eagan, Minnesota
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Nutritional Facts 3/4 cup equals 398 calories, 35 g fat (6 g saturated fat), 22 mg cholesterol, 524 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Bacon Potato Salad in Simple & Delicious July/August 2009, p51
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Reviewed on Jun. 13, 2011 by scrapo
Very Delicious! We think it tastes better after sitting for awhile in the fridge...either a few hours or overnight.
Reviewed on Jun. 08, 2011 by lollypoppy
Great salad I did add celery.yellow & green bell peppers also put in some sour cream and used honey mustard...this is a keeper thanks:)
Reviewed on Oct. 14, 2010 by cookbookmom
The flavors of this potato salad really mellow if left in the fridge overnight--otherwise I find the mustard and ranch a little strong and unblended. Otherwise, fabulous.
Reviewed on Sep. 13, 2010 by DawnSchultz1
This is wonderful! With the vinegar and bacon it has a German Potato Salad Flare. Will definitely make again! Thank you Tami!
Reviewed on Aug. 08, 2010 by MrsB58
Made this salad for a BBQ and everyone loved it. Will be making it again. Delicious.
Reviewed on Aug. 04, 2010 by angelsbelle
Wonderful and easy. Family loved this recipe.
Reviewed on Jul. 28, 2010 by only cook
My husband is a very Good cook but my son said this was better than his!!!
Reviewed on Jul. 17, 2010 by twen1977
This is one of the best potato salad recipes I have ever tried. The only thing I didn't like was the intense mustard taste so I halved the amount. It also makes a lot of dressing the way it is written so I also added some more potatoes to compensate. I have gotten rave reviews every time I have made it.
Reviewed on Jul. 11, 2010 by lightedway
I surely will be making this again. With plenty of herbs in my garden I substituted the onions for fresh chives. I refrigerated the potatoes after boiling to cool. When I put the salad together I combined all the ingredients except the potatoes. While the potatoes were still cold from the fridge I cut them and folded them into the bowl. I served it immediately and it was a huge hit. It still tasted great the next day however I thought it was better served immediately. It is very pretty as well.
Reviewed on Jul. 05, 2010 by sisterstella
Made for 4th of July and everyone raved how good the potato salad was....gladly make it again. Thanks Taste of Home
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