Lorilyn's Potato Salad
photo by Tinkerbell
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 medium russet potatoes
- 354.88-473.18 ml mayonnaise
- 44.37 ml apple cider vinegar
- 29.58 ml sugar
- 14.79 ml yellow mustard
- 7.39 ml sea salt
- 7.39 ml garlic powder
- 4.92 ml pepper
- 3 celery ribs, sliced
- 118.29 ml onion, finely chopped
- 118.29 ml black olives, sliced
- 453.59 g bacon
- paprika (optional)
- 6 hard-boiled eggs
directions
- Peel potatoes & chop into 1-inch cubes.
- Boil potatoes until fork tender, drain & set aside.
- While potatoes are cooking, trim any large amounts of fat from bacon & then chop the remaining bacon into bite-sized pieces. Pan-fry until crisp; drain on paper towels & let cool.
- Chop 4 of the hard-boiled eggs. Slice the remaining two & set aside or cover & refrigerate for later.
- In large bowl, combine mayonnaise, cider vinegar, sugar, mustard, salt, pepper, garlic powder, celery, onion, olives, bacon & the chopped egg. Stir well.
- Gently stir in potatoes & add more mayo if necessary.
- Refrigerate until serving time.
- Just before serving, stir salad, lay egg slices out atop the salad & sprinkle with paprika.
- Serve.
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Reviews
-
Oh Tink, yum! I followed this recipe nearly to a T - only leaving out the black olives, blech. The sea salt is a nice addition instead of regular table salt. LOVE the bacon addition. It's a nice blend of ingredients and flavors. I will be making this often this summer. Made and Reviewed for Zaar Chef Alphabet Soup tag - Thanks! :)
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.