Fantastic Potato Salad
I always get asked to make this creamy melt in your mouth potato salad and there is never any left.
- Preparing Time: 1 hour and 10 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- salt and pepper to taste
- 1 stalk celery minced
- 8 strips bacon
- 1 tsp. yellow mustard
- 6 medium yukon gold potatoes
- 4 hard boiled eggs
- 2 green onions slicced (optional)
- 1 tbsp. sweet pickle relish
- 3/4 c. mayonnaise
- 3/4 c. sour cream
- Carbohydrate 30.9781593771991 g
- Cholesterol 120.862031261989 mg
- Fat 12.6233625078982 g
- Fiber 3.6376250774231 g
- Protein 7.16021562551605 g
- Saturated Fat 3.34490406447224 g
- Serving Size 1 1 Serving (230g)
- Sodium 255.174290521781 mg
- Sugar 27.340534299776 g
- Trans Fat 6.92243594289118 g
- Calories 265 calories
Cook eggs in saucepan filled approx. 3/4 full with water, boil water and cook eggs for 12 min. Drain and let cool. Boil potatoes in large pot of water until tender (easily pierced with fork) approx. 20 min. Drain, cool, peel (if desired), and cube. While potatoes and eggs are cooling fry bacon until crisp, let cool and crumble. Chop celery and green onion and place in large bowl. Grate eggs into bowl with cheese grater, add cooled cubed potatoes and bacon. In a small bowl mix mayonnaise, sour cream, relish and yellow mustard, add to potato salad mixture, mix well. Salt and pepper to taste.
