BEST HOMEMADE POTATO SALAD

Photo by Dale G.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 2

    pounds clean, scrubbed new red potatoes

  • 6

    eggs

  • 1

    pound bacon

  • 2

    scallions, finely chopped

  • 1

    stalk celery, finely chopped

  • 1

    cup shredded cheddar cheese

  • 1

    cup Miracle Whip

  • 1

    cup sour cream

  • salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain and spread out on a cookie sheet 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 from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

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