Bacon Potato Salad Recipe
By traciesparks
My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to get-togethers. —Tami Gallagher, Eagan, Minnesota
Ingredients
- 4 cups cubed red potatoes
- 1 cup chopped onion
- 7 bacon strips, cooked and crumbled
- 2 tablespoons minced fresh parsley
- 1-1/3 cups mayonnaise
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons prepared Hidden Valley® Ranch
- 2 tablespoons prepared mustard
- 4 teaspoons white vinegar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Details
Servings 8
Cooking time 30mins
Adapted from tasteofhome.com
Preparation
Step 1
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.
Nutritional Facts 3/4 cup equals 398 calories, 35 g fat (6 g saturated fat), 22 mg cholesterol, 524 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Bacon Potato Salad in Simple & Delicious July/August 2009, p51
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