CONTEST-WINNING TANGY POTATO SALAD

Contest-Winning Tangy Potato Salad image

My potato salad is so easy, I can quickly put it together in the kitchen of our trailer home on the lake. I've shared the recipe with our three daughters, and it's become a signature dish with all of them. Our grandchildren eat it up.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 8

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Ingredients

8 cups cubed peeled cooked potatoes (about 11 medium)
10 bacon strips, cooked and crumbled
3 hard-boiled large eggs, chopped
1 carton (8 ounces) French onion dip
1/2 cup dill pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional

Steps:

In a large bowl, combine the potatoes, bacon and eggs. In a small bowl, combine the dip, relish, salt and pepper. Stir into potato mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 189 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 453mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.