Donna Bell'S Potato Salad
A creamy, smoky potato salad with crispy bacon, tender red potatoes, and tangy vinegar, perfect for picnics, barbecues, or casual gatherings with bold flavors.
Ingredients
Instructions
- Boil potatoes in skins until tender but firm, then cool, peel, and slice into a bowl.
- Cook bacon until crisp, drain, and crumble into the potatoes.
- Cook diced onion in bacon fat until light brown and tender.
- Add cooked onions and 3 tablespoons of bacon fat to the potatoes.
- Add mayonnaise, cider vinegar, salt, sugar, and chopped parsley; mix well and serve.
Tips & Substitutions
For optimal flavor, use fresh parsley and high-quality mayonnaise. If you prefer a lighter option, Greek yogurt can substitute for mayonnaise. You can also add hard-boiled eggs for extra richness. Ensure the potatoes are cool before mixing to avoid a soggy salad. For added depth, consider incorporating a teaspoon of Dijon mustard.
Serving Suggestions
This potato salad is perfect for summer barbecues and pairs beautifully with Aunt Linda'S Baked Beans. Serve it alongside grilled meats or burgers for a complete meal. For a picnic, pack it in a cooler to keep it fresh, and consider adding a sprinkle of smoked paprika for an extra flavor boost.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes too thick after chilling, add a splash of cider vinegar or a bit more mayonnaise to loosen it up before serving. Avoid freezing, as the texture may suffer.
Nutrition & Diet Analysis (per serving)
Each serving of Donna Bell'S Potato Salad contains roughly 23 calories, with 1g protein, 1g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 518mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare this potato salad a day in advance. Just keep it covered in the refrigerator. The flavors will meld beautifully overnight. However, add the parsley right before serving to maintain its freshness and color.
What type of potatoes are best for potato salad?
Red California potatoes are ideal due to their waxy texture, which holds up well after boiling. If you can't find them, Yukon Golds are a great substitute as they offer a similar creaminess and flavor.
Can I add other ingredients to this potato salad?
Absolutely! Feel free to customize by adding ingredients like diced celery for crunch, pickles for tang, or even hard-boiled eggs for richness. Just keep the original balance of flavors in mind when adding extras.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).