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Creamy Potato Salad

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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

This 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.

Ingredients You'll Need

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.

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