Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Meet the star of your next potluck! This potato salad recipe is fully loaded with bacon, pickles, and the usual potato salad ingredients.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

40 mins
6 hrs
6 hrs 40 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • In a large saucepan combine potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or just until potatoes are tender. Drain well; cool slightly.

  • Meanwhile, in a large skillet cook 6 slices bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon; set aside. Cook garlic in drippings in skillet 30 seconds.

  • For dressing, in a large bowl stir together the next four ingredients (through pepper). Stir in the celery, green onion, pickles, and cooked garlic. Add the potatoes, chopped eggs, crumbled bacon,* and tomatoes; toss lightly to coat. Cover and chill at least 6 hours or up to 24 hours. Serve salad on lettuce leaves. If desired, top with additional chopped tomatoes (or halved cherry tomatoes).


If desired, set aside 1 to 2 tablespoons crumbled bacon to sprinkle on salad before serving.

Nutrition Facts

283 calories; fat 22g; cholesterol 102mg; saturated fat 4g; carbohydrates 15g; insoluble fiber 2g; protein 6g; sodium 431mg; iron 1mg.