Bacon Potato Salad
This fabulous potato salad includes bacon! It has sensational flavor and texture. Bacon Potato Salad is terrific for potlucks, backyard barbecues and summer holidays like Memorial Day, Fourth of July and Labor Day.
Ingredients
- 8 large potatoes peeled and diced (I used red potatoes which I didn’t peel)
- 6 large eggs hard-boiled and chopped
- 1/2 to 2/3 cup sweet pickles chopped finely
- 5 green onions diced (I used four)
- 1 tsp. sea salt
- 1 tsp. black pepper (I used a scant teaspoon)
- 1/2 tsp. garlic salt
- 1/2 tsp. celery salt
- dash cayenne pepper
- 1 1/2 cups miracle whip
- 1 tsp. prepared mustard
- 6 slices bacon fried crisp and crumbled
- 3 tbsp. sweet pickle juice
Instructions
- Boil the potatoes until tender; about 5-7 minutes.
- Drain and run cold water over the potatoes.
- Place potatoes in a large mixing bowl.
- Hard boil the eggs.
- Peel and chop.
- Add hard boiled eggs, onions and chopped sweet pickles to the potatoes.
- Add Miracle Whip and mustard, the pickle juice and all of the seasonings.
- Adjust dressing to keep from being too dry.
- Add crumbled bacon.
- Stir to combine.
- Refrigerate until ready to serve.
Notes
NOTE: Red potatoes cook a little faster than russet or other baking potatoes. Mine were cooked in 5 minutes. Be careful not to overcook the potatoes or they will get mushy when stirring all the ingredients together. You want them just barely tender.
NOTE: You cannot omit the sweet pickle juice if you want the recipe to turn out correctly.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 231kcalCarbohydrates: 24gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 96mgSodium: 610mgPotassium: 577mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 32.2mgCalcium: 30mgIron: 1.4mg
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