A light mushroom gravy is drizzled on top of slow-baked pork chops that have been marinated in a garlic-herb marinade. You won’t even need a knife to cut these delicate pork chops.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 5 pounds red potatoes
- 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
- ¼ cup tarragon vinegar
- ¼ cup water
- 1 cup extra-virgin olive oil
- ½ cup chopped celery
- 1 cup real bacon bits
- ¼ cup chopped dill pickle (Optional)
- ¼ cup chopped green onion
- 3 cups mayonnaise
Instructions
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
- Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 555 mg |
| Sugars | 2 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
A lot to mix but well worth it.
After years of using this app , my first review ! This was one of the first recipes I used from all recipes, I have used this so many times over the years! Made for Memorial weekend again , nothing left over , but complements! Late coming, but Thanks for sharing !
All I can say is “wow”! So full of flavor, and so easy to pull together. I didn’t have red potatoes so used new gold potatoes instead, but the results were outstanding. I have plentiful fresh herbs growing in my garden now, so I added snipped chives, parsley, and dill. So delicious! I know I will be making this over and over again! Thank you!
Nice tangy flavor.
Loved the recipe and it was even better 2 days later.. to all those who mention they don’t “prefer” bacon bits… I am pretty sure when she says REAL BACON BITS she means “fry up some bacon and crumble it up” being there is a picture of a pound of bacon beside it….which I did…I did 1/2 the recipe as there were only 3 of us however I used full amounts of the pickles, onion and celery..and bacon. I didn’t have tarragon vinegar so I used my own home made mild flavored apple cider and added some anise (best substitute for tarragon) I didn’t have red potatoes so used Yukon golds and yep left peels on!! THANK YOU SO MUCH I can’t wait to share at potlucks and BBQ’s this summer….PS I can see why it was a “secret”!!! LOL ITS SO GOOD
I’ve been making this potato salad for several years now. I omit the dill pickle but keep everything else the same. I think pouring the tarragon vinegar dressing on the hot potatoes really sets this recipe apart from others I’ve tried.
I have made this for years now and everyone requests it every time we have a cookout or potluck. I do change some things. First, I cut my potatoes first and undercook them. I always use real bacon (usually think cut applewood smoked), add some dill pickle juice when mixing the mayonnaise and use sweet relish instead of chopped dill pickles. I also use vegan mayo because of egg allergies in my circle and you honestly can’t even tell the difference. I recommend trying your own variations. This is a great base for your own perfect potato salad.
AMAZING. so creamy and bacony.
Loved this recipe as is, no changes or subs. will make again soon.
I’ve made this a few times both according to the recipe and with some deviations per my preference. I’ve found that using vegetable oil instead of olive oil is better for me as the olive oil has a somewhat overpowering taste in that quantity. I’ve also reduced the mayo. Overall a very good recipe.
We LOVED this potato salad! I used baby golden butter potatoes, which was great in this. The flavors were great and I liked using the dressing and the mayo. This is a keeper for us~YUM!!!!!! Thanks for sharing. 🙂
This is so good! I used less mayonnaise than the recipe called for and added smoked paprika. Next time I’ll also use less olive oil. Fabulous.
Added a little less mayo, otherwise made it as written. Delicious.
This is the easiest and best potato salad that I have ever made. The key is the Italian style dressing (I did use tarragon vinegar & light olive oil mixed with a whole packet of Good Seasons Italian though I halved all the other ingredients) on the hot potatoes & the other ingredients are easy and good additions–I used a different type of pickle (sweet & spicy horseradish pickles) but went easy on them and added a bit more of the green onion and celery and a bit less of the bacon and mayo the the recipe called for just as a matter of taste. Love it! Thank you for this awesome recipe and for giving me a new insight into how to make a more flavor-infused potato salad!
This is the best potato salad I have ever made/eaten. I made the salad exactly per the recipe and everyone loved it. Thanks so much for sharing.
Delicious! My husband made it vegan by using a vegan mayonnaise. So tasty.
I made this to take to a potluck salad church affair. I decided to make it because of all the great reviews. Then I went and made it incorrectly. I used about 2.5 pounds of potatoes, but mixed it with all the oil based dressing. I kept all the crunchy ingredients the same, and used 2 cups of mayo. Basically I made the recipe with half the amount of potatoes so naturally it was too strong and too oily but I have to say I could tell the flavors were excellent together. I will definitely make this again with the proper amounts of ingredients and I feel it will become my favorite potato salad recipe. Now I must tell you that my own recipe for potato salad has won the vote of many people as their preference for potato salad, but I am thinking that I like this one better! Thanks for this great recipe.
Loved the flavor. I thought the spices being added to the warm potatoes was brilliant. My favorite potato salad to date. I could not find tarragon oil in either of the two large grocery stores I checked. I used some rice vinegar since I had that on hand. I’m actually going to order the tarragon oil online so I can try again. I’m curious as to how much of a difference, if any, it will make. The only reason I took away a star, was the amount of oil. It was excessive when freshly made and after sitting in the fridge overnight, it had pooled into little pockets and over the bottom of the container. Even after mixing it up again, you could still see the excess oil. My family wouldn’t even eat the leftovers because of this. I will definitely make this again, I’ll just scale back the oil.
While it is a great recipe, I don’t understand the need for 1 cup of olive oil. I don;t think it need any oil, let alone a whole cup. The salad was so oily, we ended up having to throw it all out.
I made this for a family get-together, and it was a complete success. I followed the recipe as posted – including making fresh bacon bits. This is my “go-to” recipe from now on!
After reading other reviews I decided to add less mayo. Only used 2 cups rather than three and I think that was plenty. I also added one cup of celery and I used the pickle. It was really good after it was refrigerated overnight. I will definitely make this again. I think I will add some fresh black pepper next time.