Real Recipes From Real Home Cooks ®

amy's potato salad

(2 ratings)
Recipe by
Amy Alusa
Chico, CA

I had a potato salad at one of my husband's family gatherings, and my niece brought a potato salad with bacon in it, and a light went on in my head. Her salad was yummy, but when I put this together, I loved it. My family and friends love it too. We serve it at all of out family get togethers, and make a hugely huge bowl for barbeques and picnics.

(2 ratings)
yield 10 -16 depending on serving sizes
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For amy's potato salad

  • 5 lb
    russet potatoes, peeled and boiled until tender
  • 1 1/2 lb
    any kind of bacon, cooked to a little bit crispy, and crumbled coarsely
  • 4 md
    tomatoes
  • 12
    eggs, hard boiled, yolks set aside, whites diced
  • 1 bunch
    little green onions, sliced thin or minced
  • 2
    cucumbers, peeled, sliced and diced
  • 3 c
    helman's or bestfood's mayonaise
  • 1/2 c
    granulated sugar
  • salt and pepper to taste
  • 1 sm
    can of diced olives, drained
  • 1 Tbsp
    prepared brown or golden mustard
  • 1 Tbsp
    beau monde seasoning (optional, but delicious)

How To Make amy's potato salad

  • 1
    Prepare all ingredients as described in the ingredient list. Best if you prepare the potatoes, bacon, and eggs ahead and refrigerate, until about an hour before serving.
  • 2
    Mash the egg yolks with a fork and stir in the seasonings and the sugar with the mayonnaise and mustard.
  • 3
    Place prepared potatoes, egg whites, bacon, tomatoes, cucumbers, olives, and onions into a very large salad bowl. Combine carefully by folding ingredients into the dressing mixture. Refrigerate until ready to serve.

Categories & Tags for Amy's Potato Salad:

ADVERTISEMENT
ADVERTISEMENT