Linda Griffith


A family favorite. They fuss over who is going to take home the leftovers...If we eat at my daughter's house and I take it over there, she hides the leftover so no one will take them....Hope your family will enjoy this as much as mine does. Not really what I would call healthy, but soooo good!


★★★★★ 2 votes

8 to 10
1 Hr
1 Hr 10 Min


  • 5 lb
    russet potatoes
  • 6 large
    eggs, hard boiled and chopped
  • 1 small
    onion, diced or 8 green onions diced
  • 1 medium
    green bell pepper, diced
  • 2 stick
    celery stalks, diced fine
  • 1/2 c
    pickle relish, sweet
  • 8 slice
    bacon,fried crispy and crumbled save bacon grease
  • 1 jar(s)
    pimentoes, med. jar. diced
  • 2 Tbsp
    mustard, prepared
  • 1/4 c
    balsamic vinegar
  • 1/4 c
    ranch dressing
  • 1 Tbsp
  • 1 tsp
    salt and pepper to taste
  • 1 c
    mayonnaise (enough to mix in well)



  1. wash potatoes with skin on and steam in steamer for about an hour and 15 minutes. Make sure steamer does not run dry...
  2. While potatoes are cooling, chop boiled eggs, dice onions and bell pepper and celery stalks. Mix in pickle relish. Add crumbled bacon, pimentos.
  3. Peel potatoes and cut into med. sized chunks. Place in bowl with cut up vegetables, eggs, bacon bell pepper, onions, pickle relish and pimentos. Mix together well. Pour the bacon grease over the top of potatoes. Add the mustard, sugar, ranch dressing and mayonnaise. Add salt and pepper. You can serve warm or cold. Sprinkle top with bacon bits if so desired....

Printable Recipe Card


Course/Dish: Potato Salads

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