Real Recipes From Real Home Cooks ®

ultimate creamy potato salad

a recipe by
Susan Faccone
N.J., CA

I have my usual potato salad recipe, but something about this recipe that sounded so good, I figured lets try it. Never ever expected to have this top my usual recipe, but it did, in fact, it topped any potato salad I have ever had!!

serves serves 8
prep time 15 Min
cook time 20 Min
method No-Cook or Other

Ingredients For ultimate creamy potato salad

  • 2 1/2 lb
    red potatoes, cut into 1 inch chunks
  • 1 pkg
    thick sliced bacon
  • 3/4 c
  • 1 Tbsp
    spicy brown mustard
  • 2
    garlic dill pickles, finely chopped
  • 2 clove
    garlic, minced
  • 1/2 tsp
  • 3 stalk
    celery, sliced very thin
  • 2 c
    corn, cut from the cob or canned
  • 3 stalk
    scallions, cut very small
  • 1 Tbsp
    salt and pepper, or to taste
  • 1/2 tsp

How To Make ultimate creamy potato salad

  • 1
    Wash and peel the potatoes, then cut them up and put them in a pot of water to boil. Salt the water. Cook until you can put a fork through them easily. Try not to over cook them or they will be mushy. Once cooked run them under cold water to cool them off a bit.
  • 2
    Fry up the bacon and cook until crispy. Once cooked place on a paper towel to take off some of the grease. Put aside until cool, then break into small pieces.
  • 3
    Place the potatoes in a deep bowl, and add the cut up bacon, corn, and dill pickles and mix. Be gentle when mixing so you don't make the potatoes mushy.
  • 4
    Now add the sugar, garlic, and scallions. Mix again. Now add the mustard and mayonnaise. Mix well. Sprinkle with paprika, cover and put in the refrigerator until cold. Serve and wait for the compliments.