Cleo’S Potato Salad Recipe

Name: Cleo’S Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes; 6 bacon strips, chopped; 1/4 cup sugar; 1 tablespoon all-purpose flour; 1/2 cup water; 1 large egg, lightly beaten; 3 tablespoons cider vinegar; 1 tablespoon grated onion; 1 teaspoon celery seed; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup heavy whipping cream, whipped; 4 hard-boiled large eggs, chopped; 2 medium celery ribs, chopped

Servings: persons

3-1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes
6 bacon strips, chopped
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 cup water
1 large egg, lightly beaten
3 tablespoons cider vinegar
1 tablespoon grated onion
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, whipped
4 hard-boiled large eggs, chopped
2 medium celery ribs, chopped

1
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely.
2
Meanwhile, in a saucepan, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Remove all but 1 tablespoon drippings from pan.
3
Stir sugar and flour into drippings until smooth. Gradually stir in water; cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Stir a small amount of hot mixture into beaten egg; return all to pan, stirring constantly. Slowly bring to a boil, stirring constantly; remove from heat. Transfer to a large bowl; cool completely.
4
Gently stir in vinegar, onion and seasonings. Fold in whipped cream. Stir in eggs, celery, potatoes and bacon. Refrigerate, covered, until serving.

1326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3-1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes, 6 bacon strips, chopped, 1/4 cup sugar, 1 tablespoon all-purpose flour, and more.

Yes, Cleo’S 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.

That's it — enjoy your meal!

Cleo’S Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions