Creamy Potato Salad
Try this Creamy Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 3 tbsp. mustard
- 1 1/2 cups mayonnaise
- 1 lb. bacon cooked and crumbled
- 13-15 small potatoes (i like yellow potatoes) peeled cut and cooked.
- 8-10 hard boiled eggs chopped
- 4-5 celery stalks chopped
- 1 tbsp. sugar (add to taste i like a little sweeter)
- 5-7 shakes of salad supreme seasoning (about 2 tsp.)
- Carbohydrate 2.79947580565564 g
- Cholesterol 36.2035676422095 mg
- Fat 26.8948336290103 g
- Fiber 0.0300000004723953 g
- Protein 4.5647262434855 g
- Saturated Fat 7.16725867077636 g
- Serving Size 1 1 Serving (68g)
- Sodium 553.968703710457 mg
- Sugar 2.76947580518325 g
- Trans Fat 10.2471164315923 g
- Calories 273 calories
Cook your potatoes. (Be careful not to over cook or they will turn mushy)Chop your boiled eggs. (I save 1 or 2 for garnish)Hint: If you use older eggs, eggs that are getting close to the expiration date on the carton, they will peel so much easier.)While potatoes and eggs are cooking, fry the bacon and chop the celery.In a large bowl combine the potatoes, bacon, celery and eggs.In a smaller bowl, combine the mayonnaise, mustard and sugar.Combine with the potatoes. Add the salad supreme and stir the ingredients together.Keep chilled in the refrigerator till ready to serve
