Contest-Winning Tangy Potato Salad Recipe
Contest-Winning Tangy Potato Salad Recipe photo by Taste of Home

Contest-Winning Tangy Potato Salad Recipe

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My potato salad is so easy, I can quickly put it together in the kitchen of our trailer home on the lake. I've shared the recipe with our three daughters, and it's become a signature dish with all of them. Our grandchildren eat it up.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-12 servings

Ingredients

  • 8 cups cubed peeled cooked potatoes (about 11 medium)
  • 10 bacon strips, cooked and crumbled
  • 3 hard-cooked eggs, chopped
  • 1 carton (8 ounces) French onion dip
  • 1/2 cup dill pickle relish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Leaf lettuce, optional

Nutritional Facts

1 serving (1/2 cup) equals 189 calories, 7 g fat (3 g saturated fat), 57 mg cholesterol, 453 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the potatoes, bacon and eggs. In a small bowl, combine the dip, relish, salt and pepper. Stir into potato mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl if desired. Yield: 10-12 servings.
Originally published as Tangy Potato Salad in Country Woman July/August 2004, p29

Nutritional Facts

1 serving (1/2 cup) equals 189 calories, 7 g fat (3 g saturated fat), 57 mg cholesterol, 453 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Contest-Winning Tangy Potato Salad

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 15, 2014

Delicious and really simple to prepare. I even hard cooked the eggs in the same pot as the potatoes!

MY REVIEW
Reviewed Sep. 21, 2011

My boyfriend went nuts for this salad. he said I could make it as often as I wanted.Nice change from traditional.

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