My Mother'S Potato Salad – a delicious recipe with potatoes, eggs, bacon, mayonnaise, mustard, celery salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
You can use any potato you want, and you can keep the skins or peel them. I usually use red potatoes, leave the skins on and cut into bite sized pieces. Cook until tender, but not enough where they could be mashed potatoes.
2
Cook the bacon. I usually cut this into bite sized pieces, and cook until done. Save the grease! This is very important. I remove the bacon from the grease to stop it from cooking.
3
Cook the eggs so that they are hard-boiled.
4
Let the potatoes and eggs cool. Peel the eggs, and cut them into small pieces.
5
Mix everything together (including the bacon grease!). Celery salt can be potent, so do a little at a time until you like the taste. I used a good amount of mayonnaise and dijon mustard. Again, go with what tastes good.
6
Refrigerate for 1 hour before serving.
2911
kcal
Calories
266
g
Fat
80
g
Carbs
53
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 7 ingredients. The key ingredients include: 4 lbs potatoes, 6 eggs, hard-boiled, 1 lb bacon, 1 1/2 cups mayonnaise, and more.
Yes, My Mother'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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