Ingredients Jump to Instructions ↓

  1. 2-1/4 pounds red potatoes (about 8 medium)

  2. 1/2 pound sliced bacon, diced

  3. 1/2 cup chopped onion

  4. 2 teaspoons cider vinegar

  5. 1 teaspoon celery seed

  6. 3/4 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 cup mayonnaise

Instructions Jump to Ingredients ↑

  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. Drain potatoes. When cool enough to handle, peel and cut into cubes. Place in a large bowl. Add the onion, vinegar, celery seed, salt, pepper, bacon and reserved drippings; toss gently. Cool to room temperature. Fold in mayonnaise. Cover and refrigerate overnight. Yield: 8 servings.


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