BACON POTATO SALAD
"My family requests this potato salad whenever we go on picnics. It's a well-seasoned salad that gets a slight smoky flavor from the addition of bacon," says Charlotte McDaniel of Williamsville, Illinois.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. , Drain potatoes. When cool enough to handle, peel and cut into cubes. Place in a large bowl. Add the onion, vinegar, celery seed, salt, pepper, bacon and reserved drippings; toss gently. Cool to room temperature. Fold in mayonnaise. Cover and refrigerate overnight.
Nutrition Facts : Calories 355 calories, Fat 27g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 529mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
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