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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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My family requests this potato salad whenever we go on picnics. Itâs a well-seasoned salad that gets a slight smoky flavor from the addition of bacon, says Charlotte McDaniel of Williamsville, Illinois. Ingredients:
2-1/4 pounds red potatoes (about 8 medium) |
1/2 pound sliced bacon, diced |
1/2 cup chopped onion |
2 teaspoons cider vinegar |
1 teaspoon celery seed |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup mayonnaise |
Directions:
1. 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.
2. 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.
3. 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. Yield: 8 servings.
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