Tart Potato Salad

Robin DuPree


This is my own personal potato salad that I love to make. It is rather salty and tart with the addition of pimentos, pickles, and bacon, so I would taste it first before adding the seasonings.

★★★★★ 1 vote


5 lb
boiled potatoes, diced small
boiled eggs, peeled and diced
medium onion, peeled and finely diced
celery stalks, cleaned and finely diced
1 can(s)
7 ounces of black olives, diced small/equals one cup
1 bottle
8 ounces of spanish olives, diced small/equals one cup
1 c
baby dill pickles, diced small
12 oz
bacon, cooked and diced small
1/2 Tbsp
salt, taste first, it tends to be salty
1/2 tsp
1/2 c
1/8 c
mustard, i use just a little over 1/8 cup
1/8 c
pickle juice/adds moisture and tartness without adding more mayonnaise


1Wash and clean potatoes, then place in a boiling pot covered with water. Boil until tender. Remove skins and dice small. Also, at the same time, boil you eggs. Remove your skins and dice into small pieces.
2Clean celery stalks and remove skins from onions, then dice finely. Next, you need to dice the black and spanish olives along with the pickles into finely sliced pieces.
3Fry the bacon and cut into small pieces. Combine all the ingredients with the mayonnaise and mustard. Taste, then season according to your palate.

About Tart Potato Salad

Course/Dish: Potatoes
Other Tag: Quick & Easy