Mamabear'S Potato Salad – a delicious recipe with red potatoes, salad dressing, eggs, bacon, Cheddar cheese, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let potatoes cool.
2
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Dice the eggs when cool.
3
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cooled, crumble and set aside.
4
Dice potatoes into a large salad bowl and mix with crumbled bacon, diced eggs, and salad dressing. Sprinkle top of salad with shredded Cheddar cheese, and mix the salad thoroughly. Season with black pepper. For best flavor, chill salad overnight.
1117
kcal
Calories
68
g
Fat
56
g
Carbs
70
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 20 small red potatoes, 1 (30 ounce) jar creamy salad dressing (such as Miracle Whip(R)), 12 eggs, 2 (16 ounce) packages bacon, and more.
Yes, Mamabear'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.
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