Mom'S Potato Salad – a delicious recipe with Fingerling Potatos, Onions, Celery, Mayonnaise, French Dressing, Bacon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Chop the raw potatoes into largish cubes, and put in a pot of cold water.
2
Bring potatoes to a boil and cook for 15 + minutes until fork - tender. When cooked remove from water and set aside to cool down.
3
Meanwhile, fry up the bacon until crisp. Remove the bacon to a plate with paper towels to absorb excess fat. Reserve the rendered bacon fat for the dressing. Once the bacon is cool, crumble it in the paper towel.
4
Prepare the dressing, mixing together the mayonnaise, french dressing, the bacon fat. Mix in the bacon. Add salt to taste.
5
Once the potatoes have cooled, combine them with the onions, celery and dressing, mixing gently to not break up the potatoes. Refrigerate. Can be prepared up to a day before. Serve cold.
1043
kcal
Calories
69
g
Fat
74
g
Carbs
30
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: 3.5 pounds Fingerling Potatos, 3/4 cup Chopped Onions, 1/2 cup Chopped Celery, 1 cup Mayonnaise, and more.
Yes, Mom'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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