Creamy Potato Salad
 
 
Author:
Recipe type: salad
Serves: 12
Ingredients
  • 13-15 small potatoes (I like yellow potatoes) peeled, cut and cooked.
  • 8-10 hard boiled eggs chopped
  • 4-5 celery stalks chopped
  • 1 lb. bacon cooked and crumbled
  • 1½ cups mayonnaise
  • 3 Tbsp. mustard
  • 1 Tbsp. sugar (add to taste, I like a little sweeter)
  • 5-7 shakes of salad supreme seasoning (about 2 tsp.)
Instructions
  1. Cook your potatoes. (Be careful not to over cook or they will turn mushy)
  2. Chop your boiled eggs. (I save 1 or 2 for garnish)
  3. Hint: If you use older eggs, eggs that are getting close to the expiration date on the carton, they will peel so much easier.)
  4. While potatoes and eggs are cooking, fry the bacon and chop the celery.
  5. In a large bowl combine the potatoes, bacon, celery and eggs.
  6. In a smaller bowl, combine the mayonnaise, mustard and sugar.
  7. Combine with the potatoes. Add the salad supreme and stir the ingredients together.
  8. Keep chilled in the refrigerator till ready to serve
Notes
SUMMER HINT: DONT KEEP YOUR POTATO SALAD OUT OF THE FRIDGE FOR LONGER THEN A ½ HOUR. IT IS BEST TO SERVE IT ON A BOWL OF ICE.
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/creamy-potato-salad/