Bacon Potato Salad - Family Legacy recipe
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Ingredients
- 3 pounds russet potatoes ½ pound bacon, cut into 1/2-inch pieces 1 large onion, diced 3 stalks celery, sliced 6 hard-boiled eggs, quartered and sliced 2 cups mayonnaise ¼ cup milk 3 tablespoons sour cream ¼ cup white vinegar 1 teaspoon celery salt 1 teaspoon salt 1 teaspoon ground black pepper
Nutrition Info
- 440.4 caloriescarbohydrate: 23.3 gcholesterol: 128.7 mgfat: 35.3 gfiber: 2.9 gprotein: 8.6 gsaturatedFat: 6.6 gservingSize: -sodium: 718.5 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Bacon Potato Salad - Family Legacy
Directions
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Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes, quarter and slice.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.