Chunky Potato Salad Recipe

Name: Chunky Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. small to medium size potatoes; 4 slices bacon; 1/4 c. onion; 1/4 c. chopped celery; 2 Tbsp. chopped dill pickle; 3 Tbsp. vinegar; 1 tsp. dry vinegar; 1 tsp. salt; 1/2 tsp. pepper; 1/2 tsp. sugar; 16 oz. pork and beans in tomato sauce

Servings: persons

1 1/2 lb. small to medium size potatoes
4 slices bacon
1/4 c. onion
1/4 c. chopped celery
2 Tbsp. chopped dill pickle
3 Tbsp. vinegar
1 tsp. dry vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
16 oz. pork and beans in tomato sauce

1
Cook potatoes with skins in boiling water until tender, about 35 minutes.
2
Peel and slice while hot.
3
Meanwhile, cook bacon in a skillet until crisp; remove, crumble and set aside.
4
Pour off all but 2 tablespoons fat.
5
Add onion, celery and pickle and saute until tender.
6
Blend in vinegar, mustard, salt, pepper and sugar. Gently stir in beans and bacon; heat through.
7
Turn beans into serving bowl; add hot, sliced potatoes.
8
Toss and serve immediately.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb. small to medium size potatoes, 4 slices bacon, 1/4 c. onion, 1/4 c. chopped celery, and more.

Yes, Chunky Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chunky Potato Salad

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