Potato Salad With Old Bay and Bacon
Want to know how to take your Potato Salad up a notch? Add some Old Bay and Bacon. Yum-O!
I’m not a huge potato salad fan, but even I found myself wanting seconds and thirds of this salad.
“Maria, if you don’t like potato salad, why did you make this?”
Well, a good friend of mine had a party this weekend and asked me to make a salad. It was a high school graduation party for her daughter (whom I adore!) Since the party was for her daughter I wanted to make something that she would really like and when I asked her what her favorite salad was she said potato salad with old bay and bacon……Inside I was thinking, “ewww, really?”
Old Bay and Potato Salad are two of my least favorite things. Let me rephrase that. Old Bay and Potato Salad WERE two of my least favorite things, until I tasted them together with bacon mixed in. 🙂
I am so glad Kendal requested this kind of salad. It was a hit and the bowl was practically licked clean. I will never make potato salad any other way.
*Boiling the potatoes in salty Old Bay water is a must. It adds an extra layer of flavor to the salad.
- 5 lbs russet potatoes, peeled and quartered
- 4 tsp Old Bay seasoning
- 2 tsp salt
- 10 hard boiled eggs, chop 8 to mix in the salad, reserve two to slice and put on top when ready to serve.
- 3 stalks celery, sliced
- ¾ cup sliced baby dill pickles
- ⅓-1/2 cup real bacon bits
- ¼ cup red onion, finely diced
- 2-3 tbsp dry parsley
- Sauce Recipe
- 1 cup mayonnaise
- ⅓-1/2 cup pickle juice
- 1 tbsp dried onion flakes
- 1½ tsp of Old Bay seasoning
- 2 tsp sugar
- 1 tsp mustard
- salt to taste
- Put cut up potatoes in a large pot. Cover with water (water line should be an inch above the potatoes) add 2 tsp Old Bay seasoning and 2 tsp salt, bring to a boil turn down slightly and continue to boil potatoes for 15-20 minutes or until fork tender. Drain and allow to cool. When cooled, dice potatoes and place them in a large mixing bowl.
- Add chopped eggs, sliced celery, diced onion, sliced pickles, bacon bits and dried parsley flakes.
- In a small mixing bowl make sauce by combining mayonnaise, pickle juice, dried onion flakes, 1½ tsp Old Bay Seasoning, sugar and mustard. Whisk together and poor over the potato mixture in the large mixing bowl.
- Stir well until everything is completely mixed. Take a bite, add salt to taste if needed Cover and refrigerate over night. When ready to serve, slice the two hard boiled eggs you reserved and arrange on top. Sprinkle with more parsley, bacon bits and Old Bay.
- Serve and Enjoy!
Enjoy!
Keep it Real!!!
Maria
Jen
October 8, 2015 at 1:55 pmWhat can I use instead of pickles and pickle juice?
Thanks
Maria
October 8, 2015 at 8:54 pmTheir really isn’t a good substitute for Pickles. Capers might work. The pickles and the pickle juice give it a specific flavor. You could either just leave the pickles out and sub the juice for milk (you need a little liquid) or if you have some capers you could try that and some of their juice.
Mrs. Knott
March 21, 2016 at 10:22 amThe pickles are adding a vinegar flavor to it. If you don’t like pickle juice EXACTLY, you might try a different version of vinegar, maybe red wine vinegar?
Sven
July 1, 2017 at 1:55 pmCould you specify the type pf mistard to use? Is it dry mustard or a type pr prepared?
Thank you!
Sven
July 1, 2017 at 1:56 pm*Mustard
Maria
August 10, 2017 at 11:20 pmHi Sven, I use regular prepared yellow mustard.