my bacon potato salad

Name: My Bacon Potato Salad
Yield: 8
Cuisine: American
Ingredients: 6-8 - 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(s) celery, chopped; 1/2 large onion, chopped; 1/2 pound(s) bacon, crispy & crumbled; 1 1/2 tablespoon(s) garlic powder; 1/2 teaspoon(s) each, salt and pepper; 1/4 teaspoon(s) celery seed; - mayonnaise (enough to coat everything creamy)

(2 RATINGS)

107 Pinches 1 Photo

Lauren Conforti

HARRIMAN, TN

Updated on May 30, 2011

My family, especially John, loves this potato salad. It's not really much different than some others, but they love the bacon in it! I always leave the skins on though... More vitamins!

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prep time

cook time

method Stove Top

yield 8-10 serving(s)

Ingredients

6-8 - 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 sticks celery, chopped
1/2 large onion, chopped
1/2 pound bacon, crispy & crumbled
1 1/2 tablespoons garlic powder
1/2 teaspoon each, salt and pepper
1/4 teaspoon celery seed
- mayonnaise (enough to coat everything creamy)

How To Make my bacon potato salad

Step 1

Fry bacon until crispy. Drain well on plate lined with paper towels. Crumble into small pieces.

Step 2

TIP: Using a large sharp knife, cut the strips of bacon in small pieces before frying. Saves the crumbling later.
Step 3

Cook potatoes in large pot of salted boiling water until just tender. Drain and add to large mixing bowl.
Step 4

Add the celery, onion, bacon & seasonings.
Step 5

Add the mayonnaise. Mix well, adding more mayo if needed to make the salad creamy.
Step 6

Refrigerate an hour or two to let the flavors blend.
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