“The Best Potato Salad I’Ve Ever Had” Recipe

Name: “The Best Potato Salad I’Ve Ever Had”
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 whole Russet Potatoes (small To Medium Size); 3 whole Hard Boiled Eggs, Chopped; 1 bunch Fresh Dill, Chopped; 1 jar Best Foods/Hellman's Mayonnaise (30 Oz Size); 6 ounces, weight Can Of Black Olives, Sliced; 1-1/2 cup Hormel Real Crumbled Bacon Bits; 1/4 cups Yellow Mustard; 2 whole Green Onions, Chopped; 5 whole Sweet Pickles, Chopped; 7 stalks Celery, Chopped; 1/4 cups Fresh Parsley, Chopped; 1-1/2 teaspoon Salt; 1 teaspoon Pepper

Servings: persons

15 whole Russet Potatoes (small To Medium Size)
3 whole Hard Boiled Eggs, Chopped
1 bunch Fresh Dill, Chopped
1 jar Best Foods/Hellman's Mayonnaise (30 Oz Size)
6 ounces, weight Can Of Black Olives, Sliced
1-1/2 cup Hormel Real Crumbled Bacon Bits
1/4 cups Yellow Mustard
2 whole Green Onions, Chopped
5 whole Sweet Pickles, Chopped
7 stalks Celery, Chopped
1/4 cups Fresh Parsley, Chopped
1-1/2 teaspoon Salt
1 teaspoon Pepper

1
For the potatoes:
2
Boil the potatoes ahead of time so they have time to cool: Bring a large pot of water to boil and add a dash of salt (approximately 1/4 teaspoon). Wash the potatoes and cut off any scars. With the skins still on add the potatoes to the boiling water.
3
Test for doneness by poking a fork into the potatoes. If the potatoes still feel hard then they're not quite done yet. Boiling time is approximately 45 minutes but it may take more or less time depending on the size of the potatoes.
4
When cooked, put the potatoes on a plate and cool them in the refrigerator.
5
For the potato salad:
6
In a large bowl mix together all of the ingredients except the potatoes, salt and eggs. (Set aside a small portion of the dill and bacon to sprinkle over the finished product). Add the chopped eggs and stir them into the mixture.
7
With the skins on, cut the cooled potatoes into cubes and add to the mixture about 2 potatoes at a time. Gently mix all ingredients together as you add the potatoes.
8
Salt to taste (the suggested amount of salt is 1 1/2 teaspoon).
9
After stirring in the salt and putting the potato salad into a serving plate or bowl, sprinkle the top with the reserved dill and bacon.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15 whole Russet Potatoes (small To Medium Size), 3 whole Hard Boiled Eggs, Chopped, 1 bunch Fresh Dill, Chopped, 1 jar Best Foods/Hellman's Mayonnaise (30 Oz Size), and more.

Yes, “The Best Potato Salad I’Ve Ever Had” 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.

“The Best Potato Salad I’Ve Ever Had”

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