Amy's Potato Salad

Amy's Potato Salad

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Amy Alusa


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 votes

10-16 depending on serving sizes
1 Hr
1 Hr
Stove Top


  • 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 medium
  • 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 small
    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.

Printable Recipe Card

About Amy's Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #potato

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