Quick Bacon Potato Salad
Originally published as Bacon Potato Salad in Simple & Delicious July/August 2009, p51
My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to get-togethers. —Tami Gallagher, Eagan, Minnesota
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons grated parmesan cheese
- 2 tablespoons prepared mustard
- 1 1/3 cups mayonnaise
- 1 cup onion chopped
- 4 cups red potatoes cubed
- 7 strips bacon cooked and crumbled
- 2 tablespoons fresh parsley minced
- 3 tablespoons prepared ranch salad dressing
- 4 teaspoons white vinegar
- 1/2 teaspoon garlic minced
- Carbohydrate 4.26719766208754 g
- Cholesterol 17.4825000160432 mg
- Fat 17.0931855421069 g
- Fiber 0.345069207176103 g
- Protein 1.19386415330376 g
- Saturated Fat 2.80463070782927 g
- Serving Size 1 1 serving (58g)
- Sodium 478.288372202971 mg
- Sugar 3.92212845491144 g
- Trans Fat 11.443420378455 g
- Calories 176 calories
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.
