Creamy Potato Salad
  • Servings: 8
  • 6 medium potatoes (2 pounds)
  • 1 lb bacon
  • 1 cup thinly sliced celery
  • 1/2 cup finely chopped red onions
  • 1/3 cup sweet pickle relish
  • 1 1/4 cups mayonnaise or salad dressing (I prefer using half and half)
  • 2 teaspoons sugar
  • 2 teaspoons celery seeds
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons prepared mustard
  • 1 1/2 teaspoons salt
  • 2 hardboiled egg, coarsely chopped
  1. Cook potatoes in boiling, salted water until tender; drain well.
  2. Peel and cube potatoes; transfer to a large bowl.
  3. Add celery, onion, sweet relish and bacon bits.
  4. Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
  5. Add mayo mixture to potatoes; toss lightly to coat potato mixture.
  6. Carefully fold in the chopped eggs.
  7. Cover and chill thoroughly.
This recipe doesn't separate or get watery the next day. For that reason, it is a perfect make ahead potato salad. The bacon adds a delicious texture and smoky taste to an old fashioned family reunion or barbecue favorite side dish. It is of my own creation and has never been published in a cookbook anywhere. I, personally, do not care for hard boiled eggs or raw onions so I leave them out when I make it, but I know there are people that think that a potato salad is not complete unless it contains both of those ingredients. COOKS NOTE: Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.