Mamabear's Potato Salad

Mamabear's Potato Salad

5 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    20 m
  • Ready In

    2 h 20 m
lanisia88
Recipe by  lanisia88

“This potato salad is served at every BBQ, it's a family favorite passed down from my mother. It is time-consuming but worth it...make it a day ahead for best flavor.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let potatoes cool.
  2. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Dice the eggs when cool.
  3. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cooled, crumble and set aside.
  4. Dice potatoes into a large salad bowl and mix with crumbled bacon, diced eggs, and salad dressing. Sprinkle top of salad with shredded Cheddar cheese, and mix the salad thoroughly. Season with black pepper. For best flavor, chill salad overnight.

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Reviews (5)

Rate This Recipe
lanisia88
4

lanisia88

Yes, it's a 5lb. bag of red potatoes or 20 small ones.

Sarah Jo
2

Sarah Jo

Instead of Miracle Whip, I used Hellman's mayonnaise. I did not add the whole amount, I folded in a little at a time until it was the consistancy I was looking for. I also added in a good amount homemade DRY ranch dressing mix. Very tasty. My husband says this was even better after dinner, as a midnight snack. The longer it sits, the better it gets.

MAMBA457
2

MAMBA457

I tried this recipe a couple of weeks ago and the whole family loved it! I actually cut the recipe in half because I was afraid my family wouldn't like it. Boy, was I ever wrong! They were mad because I didn't make more! LOL...I'll definitely be making again!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 518 cal
  • 26%
  • Fat
  • 30.5 g
  • 47%
  • Carbs
  • 41.6 g
  • 13%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 211 mg
  • 70%
  • Sodium
  • 1021 mg
  • 41%

Based on a 2,000 calorie diet

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Roasted Red Potato Salad

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Julie's Crunchy Potato Salad