Description
A creamy, tangy, and smoky Potluck Potato Salad loaded with bacon, eggs, and pickles—perfect for any summer cookout.
Ingredients
1 1/2 lbs petite red or white potatoes, cut into 4ths
2 1/2 tsp kosher salt, divided
2–3 Tbsp apple cider vinegar
12 oz bacon, cooked and crumbled
3–4 hard-boiled eggs, chopped
1/2 small red onion, finely diced
1/4 cup diced celery
1/4 cup sweet pickles
3/4 cup mayonnaise
1 Tbsp whole-grain Dijon mustard
2 Tbsp bacon grease
2 tsp sugar
pinch celery seed
1/4 tsp black pepper
Instructions
1. Add sliced potatoes to saucepan and cover with cold water. Bring to boil.
2. Add 1 1/2 tsp salt. Boil 10–15 min until fork tender.
3. Drain, add vinegar, and let sit 2 minutes.
4. Whisk dressing ingredients together.
5. Combine potatoes, eggs, onion, celery, pickles, and bacon.
6. Gently stir. Cover and refrigerate 3–4 hours.
Notes
For the best flavor, make the night before serving.
Keep chilled when serving outdoors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg
Keywords: potluck potato salad, creamy salad recipe, summer side dish