Country Potato Salad Recipe

4.5 4 5
Country Potato Salad Recipe
Country Potato Salad Recipe photo by Taste of Home
Publisher Photo

Country Potato Salad Recipe

Read Reviews
4.5 4 5
Publisher Photo
I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! —Ramona Hook Wysong, Barlow, Kentucky
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 5 pounds potatoes, cooked, peeled and diced
  • 2 hard-cooked eggs, chopped
  • 1/4 cup thinly sliced green onions
  • 1/4 cup finely chopped green or sweet red pepper
  • 1/4 cup minced fresh parsley
  • 1 small garlic clove, minced
  • 6 slices bacon, cooked and crumbled
  • 1 teaspoon celery seed
  • 1 teaspoon dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • DRESSING:
  • 3/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon horseradish
  • 1 teaspoon Dijon mustard
  • Pinch oregano
  • Pinch chives

Directions

In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours. Yield: 20 servings.
Originally published as Country Potato Salad in Country Extra July 1991, p45

Nutritional Facts

3/4 cup: 150 calories, 8g fat (2g saturated fat), 27mg cholesterol, 210mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 5 pounds potatoes, cooked, peeled and diced
  • 2 hard-cooked eggs, chopped
  • 1/4 cup thinly sliced green onions
  • 1/4 cup finely chopped green or sweet red pepper
  • 1/4 cup minced fresh parsley
  • 1 small garlic clove, minced
  • 6 slices bacon, cooked and crumbled
  • 1 teaspoon celery seed
  • 1 teaspoon dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • DRESSING:
  • 3/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon horseradish
  • 1 teaspoon Dijon mustard
  • Pinch oregano
  • Pinch chives
  1. In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours. Yield: 20 servings.
Originally published as Country Potato Salad in Country Extra July 1991, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCountry Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
alk272 User ID: 5745200 16357
Reviewed Jul. 15, 2012

"Made this for a picnic, I was a little concerned about the bacon, I thought that was a little weird. But everyone said it was good. I made it without the horseradish, but will try a little bit next time."

MY REVIEW
pajamaangel User ID: 1603339 16356
Reviewed Feb. 6, 2012

"I didn't like the dill in this. If I were to make it again, I'd use a lot less if any at all."

MY REVIEW
recipes_2_love User ID: 6104203 12900
Reviewed Jul. 17, 2011

"I love this recipe!!!! I would make a little more dressing next time, but other then that, the flavor is wonderful!!!!"

MY REVIEW
jcvinnie User ID: 2066134 40225
Reviewed Jul. 5, 2011

"I use 4 eggs, and omit the celery seed and horseradish. This is now my favorite potato salad This is wonderful!"

Loading Image