February 3, 2011

Aunt Danielle's Potato Salad

I've always made the typical, mustardy egg/potato salad and my children would never touch it.  Then my friend brought this over and my whole family LOVES it!  Anymore, I like to use the red skin-you don't have to peel them and it makes a very pretty salad.

5 pounds peeled, cubed, cooked potatoes
 (un-peeled red-skins work great)
 4 stalks diced celery
Hormel Real bacon pieces
dill weed
shredded cheddar cheese
salt and pepper to taste

Place potatoes, celery, and bacon in a large bowl.  Mix in as much mayo as you like; season with salt, pepper and lots of dill, then the shredded cheddar.  Chill for several hours.


  1. Love this salad and the people at, "Cooking with the Cooks!" I'm usually looking everyday for the next recipe,they all are great! Nothing like recipes that have already been tested and loved :) Making this today, since my recipe book is not very organized it was very easy to just click on here and there it is!


  2. Sorry wrong salad I meant the nutty coleslaw! I'll try the potato salad another time, I know it will be great. I haven't been disappointed yet!



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