"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!
* 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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