Family Recipe | Bacon Potato Salad - Family Legacy

This recipe has been passed down for generations. Enjoy. It's savory!

Ingredients

• 3 pounds russet potatoes
• ½ pound bacon, cut into 1/2-inch pieces
• 1 large onion, diced
• 3 stalks celery, sliced
• 6 hard-boiled eggs, quartered and sliced
• 2 cups mayonnaise
• ¼ cup milk
• 3 tablespoons sour cream
• ¼ cup white vinegar
• 1 teaspoon celery salt
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Cooking Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
3. Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.

Nutrition Facts

• calories440.4
• carbohydrateContent23.3 g
• cholesterolContent128.7 mg
• fatContent35.3 g
• fiberContent2.9 g
• proteinContent8.6 g
• saturatedFatContent6.6 g
• sodiumContent718.5 mg
• sugarContent2.5 g