Snappy Potato Salad Recipe

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Folks who like their food with some zip will love this unique potato salad. Horseradish and mustard combine for a zesty flavor, while celery, carrots and onion.—Madeleine Haney, San Carlos, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings


  • 8 medium potatoes, peeled, cubed and cooked
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 cup chopped onion
  • 3/4 teaspoon salt
  • 2 cups mayonnaise
  • 1/4 cup prepared mustard
  • 1/4 cup prepared horseradish
  • 1 cup sliced celery
  • 1/4 cup shredded carrot

Nutritional Facts

3/4 cup: 464 calories, 38g fat (6g saturated fat), 20mg cholesterol, 599mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 4g protein.


  1. In a large bowl, combine potatoes, bacon, onion and salt; set aside. In a small saucepan, combine mayonnaise, mustard and horseradish; cook until heated through, stirring constantly. Add celery and carrot; mix well. Pour over potato mixture and toss lightly to coat. Serve warm. Yield: 8-10 servings.
Originally published as Snappy Potato Salad in Taste of Home August/September 1995, p41

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gunslinger User ID: 544392 2080
Reviewed Sep. 27, 2014

"Very tasty potato salad. The carrots and bacon make it colorful and the mustard and horseradish give it just enough spice to compliment any meat dish!"

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