So vibrant and energizing! Exceptional as a side dish or salad on its own. If you have a “slap-chop,” it is quite useful. I separate the oils, vegetables, seeds, ramen, and sugar when I bring this to a party and keep them there until it’s time to mix and serve. I find that if I don’t immediately combine the sugar and oil, the flavor is better.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
Ingredients
- 2 pounds clean, scrubbed new red potatoes
- 6 large eggs
- 1 pound bacon
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cups mayonnaise
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
- Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 7 g |
| Sodium | 536 mg |
| Sugars | 2 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
My grandma used to make a really good potato salad unfortunately she passed away with the recipe. This recipe is darn close to it. I get quite a few compliments so I know I’m not being biased. I cut out the celery and it’s still very good.
My eggs didn’t completely hard boil – so I ended up with only 4. One package of bacon is only 12 ounces – so not a pound. Cooled it overnight for a family BBQ. My tastes are for much spicier combos – but EVERYONE loved this. Even my picky-eater husband. Will make it again!
I made this for 5 adults for July 4th and I have to say we scarfed it down, the recipe says feeds 6. haha
This was such a big hit at a bbq, I was requested to make it again the following weekend for another bbq. I used green onions instead of a white/red onion. Other than that, followed the recipe. I recommend this one if you’re looking for a staple potato salad!
Did not use the bacon, next time might try turkey bacon already know different in taste of potatoes.
I add crumbled bleu cheese (to taste) before serving for a fun twist which makes a perfect “red, white and blue” dish for your 4th of July or Memorial Day BBQ or picnic. Yum!!
I found this recipe years ago. Though it is time consuming and makes a good serving, it is always empty when dinner is done! This is the only homemade potato salad I will share at events.
I made this for my company. Normally, I’m a lousy cook, but every single one loved it!
A family favorite! I don’t usually use a whole pound of bacon and use 3 or 4 eggs and it’s still absolutely delicious!
Love everything about this recipe! I’ve been making it for years and it’s always a huge hit! I’ve modified the amounts though. I like making a huge batch that can be divvied up and still have enough leftovers. I do 5lb of the potatoes, 9 eggs, 1.5 lbs of bacon, 2-4 celery stalks, 1 onion. (Just my personal preference as far as the texture goes!)
My entire family fell in love with this potato salad recipe. Thanks for sharing!
Ok so this is funny I made this recipe and told my BF about it and he seemed uninterested. He went to cali off to work and I put some in his cooler that I always pack for him and he texted me later that day…I quote OMG that potato Salad is F****g awesome!!! Can you freeze the rest for me???? lol should have listened to me when I was telling you about it!! so yummy and perfect as written
Really good! I used red onion and added bacon grease.
I’ve tried several potato salads over the years, with mixed results. This is, by far, the best potato salad I’ve ever had
I made this today and it is really good and super easy. I used a green onion. Saving this recipe for the summer.
this is a great launching point for potato salad. you can eat it just like the recipe or make it fancy. I started with this then I used 1 cup of sour cream ,1cup mayo and 2- 3 table spoons of ranch dressing with garlic powder, salt and pepper and dill. also I used green onions and a yellow pepper for sweetness and color. then I added fresh parsley. simply then best potato salad!! I only put 4 stars because I made the recipe my own. a recipe that needs nothing is 5 stars
July 4, 2021: So basic, simple & delicious! It’s my traditional salad, all summer! It’s always a big hit & people always want this recipe! Its very much like my mothers recipe. I usually also add chopped red onion & a tsp of celery seed or celery salt, a tsp of dried dill, & 1-2 Tbs of Dijon or spicy brown mustard. Sprinkle on top with paprika for a nice look. J.F.
For the Fourth of July, I made this recipe with a minor substitution. Instead of red potatoes, are used a combination of red, white, and blue potatoes. Delicious! It was a huge hit at our Fourth of July party! I don’t think I’ve material we change the recipe – just a small variation on the types of potatoes used.
Easy and delicious!!!
All was great except when I make it again, I’m cooking the potatoes longer. It’s a preference thing…we like our potato salad soft instead of a little hardness that the recipe suggests.
Great recipe. I only charged a few things to make it my own. 1 cup Mayo, 1/2 cup each of sour cream and miracle whip. A table spoon of garlic powder, 2 tablespoons each fresh chopped rosemary and tarragon. Used 1 cup of green onions instead is yellow onion. A table spoon of apple cider vinegar, 2 tablespoons of brown mustard, 1 teaspoon jalapeño sauce, 1/2 cup chopped dill pickle and 2 tablespoons sweet relish.