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Quick Bacon Potato Salad Recipe
Quick Bacon Potato Salad Recipe photo by Taste of Home

Quick Bacon Potato Salad Recipe

Read Reviews (39)
4.7 39
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings

Ingredients

  • 4 cups cubed red potatoes
  • 1 cup chopped onion
  • 7 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh parsley
  • 1-1/3 cups mayonnaise
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons prepared ranch salad dressing
  • 2 tablespoons prepared mustard
  • 4 teaspoons white vinegar
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

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.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.
Originally published as Bacon Potato Salad in Simple & Delicious July/August 2009, p51

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.

Reviews for Quick Bacon Potato Salad(39)

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 12, 2014

very good, however i took out the vinegar and added balsamic dressing

MY REVIEW
Reviewed Jul. 5, 2014

I made this for our 4th of July family party and it was a big hit. I followed other reviewer tips and used half mayo, half sour cream and lightened up on the vinegar and mustard. I think next time I will follow the recipe on the mustard and vinegar as I think the extra zip would be good. This was great though and will be my new go to potato salad recipe.

MY REVIEW
Reviewed Jul. 1, 2014

I used half mayo and half sour cream for a more creamy dressing. I also used a bit less mustard, but it still seemed to be a bit acidic, so I added a little more sour cream.

MY REVIEW
Reviewed Jun. 12, 2014

I used halved new potatoes and cut the mustard to 1 tablespoon...delicious!

MY REVIEW
Reviewed Jun. 5, 2014

Tried this recipe for the first time today, and it is delicious. I was concerned that there was too much mayonnaise, but once it was chilled, the consistency was perfect. I love the tangy flavor the mayo mixture has after being combined with both the ranch dressing and mustard. I'll be making this again.

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