Paula Deen Potato Salad

This delicious potato salad is a simple, crowd-pleasing side dish perfect for barbecues, picnics, or family dinners. With creamy mayonnaise, tender red potatoes, and the savory crunch of bacon, it’s packed with flavor. Best of all, you can use common pantry ingredients, making it flexible and easy to whip up anytime.

Ingredients Needed:

• 4 strips bacon
• 1 lb small unpeeled red potatoes
• 1 sliced green onion
• 1 boiled chopped egg
• 1/4 cup mayonnaise
• 1 teaspoon dijon mustard
• to taste salt
• to taste pepper

How To Make Potato Salad?

1. Cook the bacon: Cook the bacon until it is crispy, then drain it, reserving a few tablespoons of the grease. Crumble the bacon and set it aside.
2. Boil the potatoes: Place the potatoes in a large saucepan and cover them with cold water. Add 1 tbsp (15 ml) of reserved bacon grease and a pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are tender. Drain and let them cool, then cut into bite-size pieces.
3. Mix the dressing: In a bowl, combine 1/4 cup (60 ml) of mayonnaise, 1 tsp (5 ml) of Dijon mustard, salt, and pepper until smooth.
4. Combine the ingredients: Toss the cooled potatoes, sliced green onion, and chopped egg in the dressing until evenly coated.
5. Add the bacon and serve: Mix in the crumbled bacon, gently combine, and serve the salad chilled.

Recipe Tips:

• Use warm potatoes for better flavor: Mix the dressing with the potatoes while they’re still warm to let the flavors absorb more deeply and create a tastier salad.
• Choose waxy potatoes: Small red potatoes or other waxy varieties hold their shape better when cooked, giving your salad a perfect texture.
• Don’t skip the bacon grease: Adding a tablespoon of bacon grease to the boiling water adds a subtle, smoky flavor to the potatoes, making the salad extra tasty.
• Chill thoroughly before serving: Let the salad sit in the fridge for at least an hour to let the flavors meld and create a refreshing dish.
• Adjust seasonings after chilling: Taste the salad again after it’s been chilled, as cold temperatures can dull flavors. Add more salt, pepper, or mustard if needed before serving.

How To Store Leftovers?

First, let the leftover potato salad cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days to keep it fresh and safe to eat.

Nutrition Facts

Serving Size: 1 serving ( 1 cup)

• Calories: 250
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 400mg
• Potassium: 500mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 6g

Try More Paula Deen Recipes:

• Paula Deen Mashed Potato Bake
• Paula Deen Mashed Potatoes
• Paula Deen Crock Pot Chili Recipe
• Paula Deen Lasagna Soup

Paula Deen Potato Salad

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:American Courses:Sides Recipe Keys: P Potato Salad

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: 30 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

This delicious potato salad is a simple, crowd-pleasing side dish perfect for barbecues, picnics, or family dinners. With creamy mayonnaise, tender red potatoes, and the savory crunch of bacon, it’s packed with flavor. Best of all, you can use common pantry ingredients, making it flexible and easy to whip up anytime.

Ingredients

• 4 strips bacon
  
• 1 lb small unpeeled red potatoes
  
• 1 sliced green onion
  
• 1 boiled chopped egg
  
• 1/4 cup mayonnaise
  
• 1 teaspoon dijon mustard
  
• to taste salt
  
• to taste pepper

Instructions

1. Cook the bacon: Cook the bacon until it is crispy, then drain it, reserving a few tablespoons of the grease. Crumble the bacon and set it aside.
   
2. Boil the potatoes: Place the potatoes in a large saucepan and cover them with cold water. Add 1 tbsp (15 ml) of reserved bacon grease and a pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are tender. Drain and let them cool, then cut into bite-size pieces.
   
3. Mix the dressing: In a bowl, combine 1/4 cup (60 ml) of mayonnaise, 1 tsp (5 ml) of Dijon mustard, salt, and pepper until smooth.
   
4. Combine the ingredients: Toss the cooled potatoes, sliced green onion, and chopped egg in the dressing until evenly coated.
   
5. Add the bacon and serve: Mix in the crumbled bacon, gently combine, and serve the salad chilled.

Notes

• Use warm potatoes for better flavor: Mix the dressing with the potatoes while they’re still warm to let the flavors absorb more deeply and create a tastier salad.
• Choose waxy potatoes: Small red potatoes or other waxy varieties hold their shape better when cooked, giving your salad a perfect texture.
• Don’t skip the bacon grease: Adding a tablespoon of bacon grease to the boiling water adds a subtle, smoky flavor to the potatoes, making the salad extra tasty.
• Chill thoroughly before serving: Let the salad sit in the fridge for at least an hour to let the flavors meld and create a refreshing dish.
• Adjust seasonings after chilling: Taste the salad again after it’s been chilled, as cold temperatures can dull flavors. Add more salt, pepper, or mustard if needed before serving.

Keywords:Paula Deen Potato Salad