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Country Potato Salad

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


  • 5 pounds potatoes, cooked, peeled and diced
  • 2 hard-boiled large 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


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

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Average Rating:
  • alk272
    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.

  • pajamaangel
    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.

  • recipes_2_love
    Jul 17, 2011

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

  • jcvinnie
    Jul 5, 2011

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