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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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One of my friends always put bacon in her potato salad. The only thing was that I did not like the onions or celery that was also in it. So I took a traditional recipe and played with the celery salt and onion powder until I came up with a good flavor. Now I can have the best of both worlds....bacon and no onions or celery! I always take this camping when we go or to bbq's. It is always a favorite. Ingredients:
2 lbs potatoes (about 6 medium) |
1 1/2 cups mayonnaise |
1 tablespoon vinegar |
1 tablespoon brown mustard |
1 1/2 teaspoons celery salt |
1/4 teaspoon pepper |
1 1/2 teaspoons onion powder |
4 hard-boiled eggs, mashed |
1 lb bacon, cooked and crumbled |
Directions:
1. Boil potatoes whole until cooked through.
2. Cool.
3. Peel and cut into cubes.
4. Mix the nex 6 ingredients in a separate bowl.
5. In a large bowl add the potatoes, eggs, and bacon.
6. Mix mayo mixture with potatoes, eggs, and bacon.
7. Cover and refrigerate at least 4 hours.
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