Artichoke Bacon Potato Salad

Total Time
3hrs 40mins
Prep 40 mins
Cook 3 hrs

I created this recipe because I tasted an artichoke and bacon pasta salad I liked and thought that the same concept would be good as a potato salad. This can be made more healthy by using fat-free mayo and turkey bacon.

Ingredients Nutrition

Directions

  1. Cook potatoes in boiling water until tender.
  2. Drain and cool potatoes.
  3. Cook bacon in oven (on raised rack over baking pan).
  4. Cool and crumble bacon.
  5. In large bowl, combine mayonnaise, garlic, and onion. Mix well.
  6. Stir in artichoke hearts, cheese, and salad dressing.
  7. Add salt and pepper to taste. Mix well.
  8. In large serving bowl, combine potatoes and bacon.
  9. Gently stir in dressing until well mixed.
  10. Cover and chill thoroughly before serving.
  11. Cook time is cooling time.
Most Helpful

I think it was the garlic that I didn't care for in this recipe. It overwhelmed all the taste of the other ingredients. The combination of other ingredients was fine; I might try it again but leave out the garlic.

Ginny Sue July 22, 2006

Yummmmm! A great change from the typical potato salad. We made pretty much a half recipe- we didn't use the full quanity mayo called for, just enough to get the consistancy to how we like it and only used 2 slices bacon. I didn't have Italian dressing so I used some Italian spices (basil, oregano, thyme, and rosemary), some red wine vinegar, a pinch of sugar and some olive oil to replace it, which I feel worked just fine. I just used the plain canned artichoke hearts, but next time I think I would follow the example of some of the other reviewers and use marinated. The bacon and artichoke flavors paired wonderfully and this was gone in a flash! Thanks, Tierney's Mom!!

Roosie January 14, 2005

Great change from the usual potatoe salad. Definate keeper!

Jockey August 28, 2004