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    You are in: Home / Southern / Potato Salad Recipe
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    Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    VIOLETISIS17 in TN, USA's Note:

    This is an adaptation from my Grandmother's recipe to satisfy the picky pallet of my children (and me lol). If you like them, you can add 1/2 cup of onions to this.

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    Units: US | Metric


    1. 1
      Scrub the potatoes clean and chop into 1 inch pieces; do not remove the skin. Boil the potatoes and eggs in the same pot to save time. Add 1 tbsp of kosher salt to the water.
    2. 2
      Boil the potatoes until tender.
    3. 3
      Dice the pickles.
    4. 4
      Once the potatoes are ready drain off the water and remove the eggs. Dice the hard boiled egg and combine the potatoes, eggs and pickles together in a large bowl.
    5. 5
      Fold in the mustard and mayo until everything is coated. Add salt and pepper to taste.
    6. 6
      Lastly, fold in the bacon pieces.
    7. 7
      This is good now but will be wonderful after a few hours of chilling in the fridge.
    8. 8
      I make a larger version some weekends to store in the fridge to take along with lunches during the week.

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    Nutritional Facts for Potato Salad

    Serving Size: 1 (332 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 355.5
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 2.7 g
    Cholesterol 115.9 mg
    Sodium 859.5 mg
    Total Carbohydrate 45.5 g
    Dietary Fiber 4.3 g
    Sugars 6.2 g
    Protein 8.1 g

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