Maggie'S Potato Salad Recipe

Name: Maggie'S Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs baby red potatoes; 1 teaspoon kosher salt, for boiling; 1 teaspoon kosher salt, for cooked potatoes; 6 pieces bacon; 1 large red onion, diced; 6 hard-boiled eggs, chopped; 6 green onions, chopped; 1 (4 ounce) can diced green chilies; 2 (4 ounce) cans sliced black olives, drained; 3/4 cup mayonnaise (Best Foods or Hellmans); 3/4 cup sour cream; 2 tablespoons Dijon mustard; 2 tablespoons vinegar; 2 tablespoons red wine vinegar; 2 teaspoons garlic; fresh ground pepper, to taste; fresh parsley, to taste; chili powder, sprinkled over top

Servings: persons

5 lbs baby red potatoes
1 teaspoon kosher salt, for boiling
1 teaspoon kosher salt, for cooked potatoes
6 pieces bacon
1 large red onion, diced
6 hard-boiled eggs, chopped
6 green onions, chopped
1 (4 ounce) can diced green chilies
2 (4 ounce) cans sliced black olives, drained
3/4 cup mayonnaise (Best Foods or Hellmans)
3/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons vinegar
2 tablespoons red wine vinegar
2 teaspoons garlic
fresh ground pepper, to taste
fresh parsley, to taste
chili powder, sprinkled over top

1
MAIN INGREDIENTS.
2
Don't peel the potatoes. Place in large pot with 1 t kosher salt, cover and bring to a boil. Reduce to a simmer and continue cooking for 8 minutes.
3
Drain potatoes, transfer to large bowl and cut into quarters. Salt before they cool. (If using regular table salt, use less.).
4
Fry bacon until crisp, drain on paper towels and cool. Then tear into small pieces and add to cooked, quartered potatoes.
5
Fry onion in bacon grease until translucent. Add onion AND bacon grease to bowl with potatoes and bacon. Don't leave out the bacon grease, it adds too much flavor!
6
Add green onions, green chilies, olives and eggs to bowl.
7
DRESSING.
8
Mix remaining ingredients, except chili powder, in small bowl and pour over potatoes. Stir well. Sprinkle chili powder over top.
9
REFRIGERATE.
10
Refrigerate for at least a few hours. Taste improves exponentially if made up 12-24 hours ahead of time.

1938

kcal

Calories

121

Fat

119

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

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 18 ingredients. The key ingredients include: 5 lbs baby red potatoes, 1 teaspoon kosher salt, for boiling, 1 teaspoon kosher salt, for cooked potatoes, 6 pieces bacon, and more.

Yes, Maggie'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!

Maggie'S Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions