Best Ever Potato Salad
Try this Best Ever Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 7
white meat free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon salt
- 1 tablespoon dijon mustard
- 1 stalk celery finely diced
- 1 1/2 pounds red potatoes cut into small cubes (about 4 cups)
- 12 ounce package bacon cut into 1 inch pieces
- 3/4 cup mayonnaisq
- 2 teaspoon granulated sugar
- 4 hard boiled eggs peeled and chopped
- 1 small yellow onion finely diced
- 1/2 medium green pepper finely diced
- Carbohydrate 17.4226124160991 g
- Cholesterol 121.676785712751 mg
- Fat 3.49049443678254 g
- Fiber 2.13153892732001 g
- Protein 5.76980356291461 g
- Saturated Fat 1.10156586639024 g
- Serving Size 1 1 Serving (202g)
- Sodium 71.633949566031 mg
- Sugar 15.2910734887791 g
- Trans Fat 0.608857527601455 g
- Calories 122 calories
1. Boil potatoes until they are fork tender. Drain the potatoes and set aside. 2. Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings from the skillet and remove the pan from heat. 3. Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine. 4. In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir before serving. Leftovers can be stored, in the refrigerator for up to 4 days.
