My Bacon Potato Salad
Featured Pinch Tips Video
- potatoes, washed, skins on, cut into bite-sized pieces (any kind you like will do; i've made this with both idaho and reds)
- 2-3 stick
- celery, chopped
- 1/2 large
- onion, chopped
- 1/2 lb
- bacon, crispy & crumbled
- 1 1/2 Tbsp
- garlic powder
- 1/2 tsp
- each, salt and pepper
- 1/4 tsp
- celery seed
- mayonnaise (enough to coat everything creamy)
1Fry bacon until crispy. Drain well on plate lined with paper towels. Crumble into small pieces.
2TIP: Using a large sharp knife, cut the strips of bacon in small pieces before frying. Saves the crumbling later.
3Cook potatoes in large pot of salted boiling water until just tender. Drain and add to large mixing bowl.
4Add the celery, onion, bacon & seasonings.
5Add the mayonnaise. Mix well, adding more mayo if needed to make the salad creamy.
6Refrigerate an hour or two to let the flavors blend.