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Red Potato Salad with Bacon

3.0 by 11 people
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  • Makes: 10 servings
  • Prep: 30 mins
  • Chill: 6 hrs

Red Potato Salad with Bacon



  1. In a large saucepan combine potatoes, the 1 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or just until tender. Drain well; let cool slightly.
  2. Meanwhile, for dressing, in a large bowl stir together mayonnaise, vinegar, and mustard. Stir in celery, green onions, pickles, parsley, and horseradish. Add potatoes, eggs, bacon, the 1/2 teaspoon salt, and the pepper. Toss gently to coat. Cover and chill for 6 to 24 hours before serving.
  3. To serve, if desired, line a serving bowl with lettuce leaves; spoon potato salad into bowl.

Dilled Quick Pickles



  1. Pack cucumbers, onion, dill, and garlic into two sterilized pint canning jars. Divide coriander seeds, peppercorns, celery seeds, mustard seeds, and crushed red pepper (if using) evenly between the jars.
  2. In a small saucepan combine the water, vinegar, sugar, and salt; bring to boiling. Divide hot mixture evenly between jars, pouring it slowly over the cucumber mixture. Secure lids and store in refrigerator overnight or for up to 1 week before serving.

Nutrition Facts (Red Potato Salad with Bacon)

    Per serving:
  • 358 kcal cal.,
  • 30 g fat
  • (6 g sat. fat,
  • 16 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 100 mg chol.,
  • 702 mg sodium,
  • 16 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Dilled Quick Pickles)
    Per serving:
  • 15 kcal cal.,
  • 438 mg sodium,
  • 2 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet



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