Ingredients8 h 55 m servings 440 cals
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
Per Serving: 440 calories; 35.3 g fat; 23.3 g carbohydrates; 8.6 g protein; 129 mg cholesterol; 719 mg sodium. Full nutrition
ReviewsRead all reviews 9
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 ...
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 w...
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...
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.
overall very good but I would make the following changes next time I make this one small onion or less. One large onion is pretty powerful 4 or 5 sticks of celery Chop/dice the onion and celery...
I dropped a star ONLY because, based on other reviews, the salad is a bit dressing-heavy as written. I made less dressing, and used half mayo and half sour cream. Everyone loved it!