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)


1wash potatoes with skin on and steam in steamer for about an hour and 15 minutes. Make sure steamer does not run dry...
2While potatoes are cooling, chop boiled eggs, dice onions and bell pepper and celery stalks. Mix in pickle relish. Add crumbled bacon, pimentos.
3Peel 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....

About this Recipe

Course/Dish: Potato Salads