- Cooking Time:
- Servings: 8
- Preparation Time:
- 6 medium potatoes (2 pounds)
- 1 lb bacon
- 1 cup thinly sliced celery
- 1/2 cup finely chopped red onions
- 1/3 cup sweet pickle relish
- 1 1/4 cups mayonnaise or salad dressing (I prefer using half and half)
- 2 teaspoons sugar
- 2 teaspoons celery seeds
- 2 teaspoons apple cider vinegar
- 2 teaspoons prepared mustard
- 1 1/2 teaspoons salt
- 2 hardboiled egg, coarsely chopped
- Cook potatoes in boiling, salted water until tender; drain well.
- Peel and cube potatoes; transfer to a large bowl.
- Add celery, onion, sweet relish and bacon bits.
- Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
- Add mayo mixture to potatoes; toss lightly to coat potato mixture.
- Carefully fold in the chopped eggs.
- Cover and chill thoroughly.
NotesThis recipe doesn't separate or get watery the next day. For that reason, it is a perfect make ahead potato salad. The bacon adds a delicious texture and smoky taste to an old fashioned family reunion or barbecue favorite side dish. It is of my own creation and has never been published in a cookbook anywhere. I, personally, do not care for hard boiled eggs or raw onions so I leave them out when I make it, but I know there are people that think that a potato salad is not complete unless it contains both of those ingredients.
Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.