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potatoes, washed, skins on, cut into bite-sized pieces (any kind you like will do; i've made this with both idaho and reds)
bacon, crispy & crumbled
each, salt and pepper
mayonnaise (enough to coat everything creamy)
Fry bacon until crispy. Drain well on plate lined with paper towels. Crumble into small pieces.
TIP: Using a large sharp knife, cut the strips of bacon in small pieces before frying. Saves the crumbling later.
Cook potatoes in large pot of salted boiling water until just tender. Drain and add to large mixing bowl.
Add the celery, onion, bacon & seasonings.
Add the mayonnaise. Mix well, adding more mayo if needed to make the salad creamy.
Refrigerate an hour or two to let the flavors blend.
Last Updated: Mon, Dec 10, 2012