Country Potato Salad Recipe
Country Potato Salad Recipe photo by Taste of Home

Country Potato Salad Recipe

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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
TOTAL TIME: Prep: 40 min. + chilling
MAKES:20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 20 servings


  • 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
  • 3/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon horseradish
  • 1 teaspoon Dijon mustard
  • Pinch oregano
  • Pinch chives

Nutritional Facts

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


  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

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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."

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."

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!!!!"

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!"

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