Potato Salad Grande – a delicious recipe with potatoes, whole kernel corn, bacon bits, eggs, sweet onion, Miracle Whip. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Add 5 pounds of potatoes to large pot, and cover with water.
2
Boil potatoes with skin on until fork tender ( about one hour ).
3
While potatoes cook prepare dressing.
4
In a large mixing bowl add miracle whip, mustard and old bay season.
5
Mix until smooth.
6
Fold in corn, bacon pieces, egg, and onion.
7
Cover mixing bowl and refrigerate until ready to add potatoes.
8
Once potatoes are fork tender, remove from heat and drain water.
9
Cool completely.
10
When potatoes are cool enough to handle, remove skins and dice into bite size pieces.
11
Gently fold cooled potatoes into dressing until all potatoes are evenly coated.
12
Cover and refrigerate until serving.
742
kcal
Calories
19
g
Fat
111
g
Carbs
33
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 8 ingredients. The key ingredients include: 5 lbs russet potatoes, 1 cup whole kernel corn, 1 (6 ounce) package Oscar Mayer real bacon bits, 3 diced hard-boiled eggs, and more.
Yes, Potato Salad Grande 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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