"This recipe has been passed down for generations. Enjoy. It's savory!" — roterdirndl
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bacon, cut into 1/2-inch pieces
hard-boiled eggs, quartered and sliced
ground black pepper
Nana has some good ideas - but the liquidity of the salad is a twist on the heavy feeling and it allows the seasonings to swim. Also, I reccomend Applewood smoked bacon, in the mix and also as a garnish because although the mixed part may be soggy, it serves 2 functions: the savory smoky flavor melds with the salad and adds a punch and the residual fat from the bacon stiffens up the liquidity. If you only garnish with bacon and omit the milk, you miss a punch! For those who like dill or pickles, they are a good substitution for vinegar and a flavor booster!
Yum! Bacon! What a nice addition to potato salad. I mixed up the dressing and did not add the milk as I thought it would make the dressing too thin. I did use the white vinegar but next time I would use pickle juice instead and add dill pickles to the potato salad. I don't care for soggy bacon so I set that aside and then put it in just before serving. Thanks for a tasty recipe.
My husband can't get enough of this potato salad! I made a couple of changes, and added about a tablespoon of the bacon drippings to the dressing to get even more of that wonderful bacon flavor. Really delicious!
It's different, not mushy, if you use less mayo, the best recipe I've used so far. Also, it's good without eggs, if you don't like eggs in potato salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Potato Salad - Family Legacy
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 318
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