Quick Bacon Potato Salad Recipe

4.5 45 50
Quick Bacon Potato Salad Recipe
Quick Bacon Potato Salad Recipe photo by Taste of Home
Publisher Photo

Quick Bacon Potato Salad Recipe

Read Reviews
4.5 45 50
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 potluck gatherings. —Tami Gallagher, Eagan, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Directions

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.
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: 398 calories, 35g fat (6g saturated fat), 22mg cholesterol, 524mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 5g protein.

  • 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
  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

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Reviews forQuick Bacon Potato Salad

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MY REVIEW
Gramma Amy User ID: 6989823 267826
Reviewed Jun. 10, 2017

"Nice twist to traditional potato salad. After reviewing all the comments, I chose to use half sour cream and half mayo. Next time I will make less dressing. I will use the full amount of mustard, I will add a little more salt and pepper. My first batch has more dressing than we prefer... you cannot see the veggies and potatoes like shown in the picture. They are covered in dressing. I chose to add a little chopped celery to mine as well. Flavor is good. I will make this again."

MY REVIEW
sherrylzinke User ID: 8487996 237904
Reviewed Nov. 22, 2015

"NOT FOR MY TASTE"

MY REVIEW
Violal User ID: 8543751 233050
Reviewed Sep. 17, 2015

"Just the way recipe said."

MY REVIEW
summyb User ID: 3917798 229594
Reviewed Jul. 15, 2015

"My friends and I absolutely loved this. When I read other reviews about too much mustard, I was careful to use only one tablespoon at first, but when I tasted it I definitely wanted the extra tablespoon. Delicious. I kind of missed the hard boiled eggs that are in a lot of potato salads, and will probably put those in next time. For me, the dressing amount was just right, and super creamy and delicious."

MY REVIEW
75Sally User ID: 8021903 228257
Reviewed Jun. 20, 2015

"I do not like traditional potato salad but I prepared this for a lobster supper for friends and family. It was a hit. And enjoyed by all. Will definitely do it again."

MY REVIEW
CYNTN37043 User ID: 4982896 122557
Reviewed Jul. 23, 2014

"This is delicious and a nice change from ordinary potato salad. This salad has been a hit at several potluck dinners."

MY REVIEW
dalajohnson User ID: 824065 163411
Reviewed Jul. 12, 2014

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

MY REVIEW
Shelbysmom User ID: 7875766 98108
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
Amy the Midwife User ID: 2816815 183759
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
lgrl8 User ID: 6067409 143801
Reviewed Jun. 12, 2014

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

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