Potato Salad, Creamy
I make this every year for the 4th. Very tasty
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
summer
side dish
salads
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 2 teaspoons dijon mustard
- 2 teaspoons celery seed
- 1 1/4 cups mayonnaise
- 1/3 cup sweet pickle relish
- 1/2 cup onions finely chopped
- 2 teaspoons white wine vinegar
- 1 cup celery thinly sliced
- 6 medium potatoes (2 pounds)
- 6 slices center-cut bacon hormel, pre-cooked, slice into bits
- 2 large hardboiled eggs coarsely chopped
- Carbohydrate 42.6059398003963 g
- Cholesterol 16.2502500082422 mg
- Fat 15.5372473022674 g
- Fiber 3.94754175137038 g
- Protein 6.0495714587588 g
- Saturated Fat 2.76598337655868 g
- Serving Size 1 1 Serving (232g)
- Sodium 515.105750225703 mg
- Sugar 38.6583980490259 g
- Trans Fat 0.937687896312408 g
- Calories 327 calories
1) Cook potatoes in boiling, salted water until tender. 2) Drain well. 3) Peel and cube potatoes. 4) Transfer to a large bowl. 5) Add celery, onion, sweet relish and bacon bits. 6) Combine mayo, sugar, celery seed, vinegar, mustard, and salt. 7) Add mayo mixture to potatoes. 8) Toss lightly to coat potato mixture. 9) Carefully fold in the chopped eggs. 10) Cover and chill thoroughly.
