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
- 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
- salt and pepper to taste
- 1 tsp. yellow mustard
- 3/4 c. mayonnaise
- 1 stalk celery minced
- 8 strips bacon
- 3/4 c. sour cream
- 2 green onions sliced (optional)
- 6 medium yukon gold potatoes
- 4 hard boiled eggs
- 1 tbsp. sweet pickle relish
- Carbohydrate 19.0144166666667 g
- Cholesterol 83.36 mg
- Fat 10.2773166666667 g
- Fiber 2.39633338491122 g
- Protein 6.4363 g
- Saturated Fat 3.37228333333333 g
- Serving Size 1 1 Serving (145g)
- Sodium 191.356714409722 mg
- Sugar 16.6180832817554 g
- Trans Fat 1.256455 g
- Calories 194 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 cubed potatoes and bacon. Mix mayonnaise, sour cream, relish and yellow mustard add to potato salad mixture, mix well. Salt and pepper to taste.
