Bacon Potato Salad - Family Legacy |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe has been passed down for generations. Enjoy. It's savory! Ingredients:
3 pounds russet potatoes |
1/2 pound bacon, cut into 1/2-inch pieces |
1 large onion, diced |
3 stalks celery, sliced |
6 hard-boiled eggs, quartered and sliced |
2 cups mayonnaise |
1/4 cup milk |
3 tablespoons sour cream (optional) |
1/4 cup white vinegar |
1 teaspoon celery salt |
1 teaspoon salt |
1 teaspoon ground black pepper |
Directions:
1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
3. Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
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