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Bacon Potato Salad

Serves: 6
6 - 8 med. (3 lbs.) - potatoes, peeled and cut into 1-inch cubes
1/2 lb. - bacon, cooked and crumbled
6 - green onions, chopped
2 - celery ribs, finely chopped
2 T. - diced pimiento, drained
3/4 tsp. - salt
1/4 tsp. - pepper
1/2 c. - sour cream
garnishes: paprika, celery sticks


COOK potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender.  Drain and let cool slightly.

PLACE potatoes in a large bowl.  Add bacon, chopped green onions, and next 4 ingredients.  Stir together Blue Plate Mayonnaise and sour cream until blended.  Pour over potato mixture, tossing gently to coat.  Cover and chill at least 1 hour. Garnish, if desired.  


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