Potato Salad…with Bacon!

I’ll be the first to admit, I’m not usually a potato salad girl.  I mean, I like potatoes and salad, but almost NEVER make potato salad. I think at a picnic, I much prefer macaroni salad to potato salad, not really sure why because they have almost the exact same ingredients, except one has potatoes and one has noodles.  It used to intimidate me, mostly because I thought it was time consuming to make.  And it kind of is, but I have a few tricks up my sleeve to shorten the time.

The other day we went to a picnic to celebrate Coast Guard Day.  And of course KB signed me up to make potato salad.  Even though he knows I like to use my noodle to make macaroni salad.  Hah – couldn’t help that one!  So when I got the email that I had to make potato salad, I immediately wrote back, really?  You know I much prefer macaroni salad.  And the response was…sorry, already taken!  Which just  means that next year he better be Johnny-on-the-spot and get me macaroni salad!

Anyways, so I made my potato salad.  I normally make a warm potato salad with a mustard based vinaigrette, but this time, I had a jar of Miracle Whip and decided to make a cold salad with bacon.  Of course I had to add bacon.  So on to my time saving tips…I boiled the potatoes and eggs in the morning on the day before, while I was getting the kids up and feeding them breakfast.  Then, while I was fixing them lunch, I diced everything up.  Then, while I was making dinner, I made the dressing, mixed the salad and put it in the refrigerator to chill overnight.  I think this salad is best made the day before so the flavors can mingle.  Anyways, the next morning, when we were getting ready for the picnic, I fried up the bacon, added to the salad and we were off!  But you can make this however you choose, I just found it easier to make it in stages as I was in the kitchen doing other things.

Start by boiling your potatoes and eggs.  Then dice potatoes, eggs, celery and green onions.  Place in a large bowl.


In another bowl, mix together your dressing: Miracle Whip, mustard, celery seed, salt, pepper, and cayenne pepper (for a little heat).


Use a whisk to combine well.  If you have buttermilk, you can add a splash to make it a little tangy.


Then pour the dressing over the potatoes, eggs, celery and onions.


Mix to combine.  Refrigerate 2-3 hours.  I refrigerated overnight.


Just before serving, add crumbled bacon.  Mix to combine.


Serve and enjoy!



3 lbs yellow potatoes, boiled, peeled and diced
5 eggs, hard boiled, peeled and diced
4 stalks celery, diced
6 green onions, diced
6 slices bacon, cooked until crisp and diced

1 2/3 cup Miracle Whip
2 Tablespoons yellow mustard (can use dijon mustard also)
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper

Start by boiling potatoes and eggs in water over medium high heat until the potatoes are fork tender and the eggs are hard boiled. For eggs, turn off when water starts to boil, place a lid on it and let set until water is luke warm.  Then drain and peel eggs.  For potatoes, test with a fork.  Turn off water and drain when the fork can flake the potato easily.  Dice potatoes, eggs, celery and green onions.  Place into a large bowl.  In a medium bowl, combine dressing ingredients: Miracle Whip, mustard, celery seed, salt, pepper and cayenne pepper.  Whisk to combine.  Add a splash of buttermilk if you have it.  Pour dressing over potatoes, eggs, celery and green onions.  Mix to combine.  Refrigerate for 2-3 hours (overnight if possible).  Add cooked, crumbled bacon before serving.