Potato Salad – a delicious recipe with Italian dressing, Tarragon vinegar, virgin olive oil, Mayonnaise, celery, bacon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook red potatoes with skins on until soft.
2
Drain liquid.
3
Take a knife and slice through the potatoes thoroughly while still hot. Pour dressing over hot sliced potato. There should only be enough dressing to be absorbed by the potato. The purpose of the previous steps is to flavor the potato. Potatoes sometimes have a cold waxy taste. This treatment while hot gives them an aromatic garlicky flavor.
4
The potato should not be standing in liquid of more than a half inch.
5
Chop dill pickles, celery, green onion, & bacon as you like. This can be placed on top of the potatoes are mixed in at this time.
6
Just prior to serving add mayonnaise to cover and combine all. This should not be soupy, but should enhance the potato mixture.
2529
kcal
Calories
220
g
Fat
101
g
Carbs
36
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 9 ingredients. The key ingredients include: 1 pkg Good Seasons Italian dressing, 1/4 cup Tarragon vinegar, 1 cup virgin olive oil, 3 cups good quality Mayonnaise, and more.
Yes, 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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