Rating: 4.56 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe has been passed down for generations. Enjoy. It's savory!

Recipe Summary test

prep:
30 mins
cook:
25 mins
additional:
8 hrs
total:
8 hrs 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

440 calories; protein 8.6g; carbohydrates 23.3g; fat 35.3g; cholesterol 128.7mg; sodium 718.5mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
08/31/2012
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! Read More
(8)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/30/2012
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! Read More
(8)
Rating: 4 stars
09/20/2012
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. Read More
(4)
Rating: 5 stars
04/13/2013
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! Read More
(3)
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Rating: 5 stars
12/14/2014
This is a very good potato salad. It was quick and easy to make. Read More
(1)
Rating: 5 stars
08/19/2013
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. Read More
(1)
Rating: 4 stars
02/19/2014
Yummy! Read More
(1)
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Rating: 4 stars
06/26/2017
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 about 1 cup mayo and 1 cup sour cream 2 teaspoons celery salt 1 lb of bacon and 5 lbs of potatoes maybe some green onion or dill for color Read More
Rating: 5 stars
06/25/2016
This is an excellent recipe. I made mine with a mix of baby red and Yukon gold potatoes with the skin left on to add some texture to the salad. It was a big hit at a Fathers Day barbecue. Read More
Rating: 4 stars
09/30/2016
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! Read More