Rating: 2.93 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4
  • 15 Ratings

This potato salad recipe is made better by one of our favorite ingredients: Bacon! You can chill this easy potato salad recipe for up to 24 hours before serving, so it's great for prepping in advance for a potluck.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
10 mins
cook:
20 mins
chill:
6 hrs
Servings:
10
Max Servings:
12
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Red Potato Salad with Bacon

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • To serve, if desired, line a serving bowl with lettuce leaves; spoon potato salad into bowl.

Nutrition Facts (Red Potato Salad with Bacon)

358 calories; total fat 30g; saturated fat 6g; polyunsaturated fat 16g; monounsaturated fat 1g; cholesterol 100mg; sodium 702mg; potassium 495mg; carbohydrates 16g; fiber 2g; sugar 2g; protein 6g; trans fatty acid 0g; vitamin a 243IU; vitamin c 10mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 32mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.

Dilled Quick Pickles

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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 (Dilled Quick Pickles)

15 calories; total fat 0g; cholesterol 0mg; sodium 438mg; carbohydrates 2g; fiber 0g; protein 0g.
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Reviews

15 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4