Creamy Potato Salad





  • 6medium potatoes (2 pounds)
  • 12lb bacon, prepared as in Homemade Fresh Bacon Bits
  • 1cup thinly sliced celery
  • 12cup finely chopped onion
  • 13cup sweet pickle relish
  • 14cups mayonnaise or 1 14 cups salad dressing
  • 2teaspoons sugar
  • 2teaspoons celery seeds
  • 2teaspoons apple cider vinegar
  • 2teaspoons prepared mustard
  • 12teaspoons salt
  • 2hardboiled egg, coarsely chopped


  1. Cook potatoes in boiling, salted water until tender.
  2. Drain well.
  3. Peel and cube potatoes.
  4. Transfer to a large bowl.
  5. Add celery, onion, sweet relish and bacon bits.
  6. Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
  7. Add mayo mixture to potatoes.
  8. Toss lightly to coat potato mixture.
  9. Carefully fold in the chopped eggs.
  10. Cover and chill thoroughly.
  11. 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.

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