A friend from college taught me how to make this amazing Potato Salad. I have to be honest and say that it takes a long time to make but it makes a lot (enough for a few meals) and will be a family favorite. I tend to make this salad only in the summer – especially if we’re having a gang over for a steak barbecue. For best results it should be made in the morning so that it has time to chill for about five hours before being served at dinner. For those with an allergy or dislike to eggs, just eliminate them and the recipe will be just as good. You can add onions if you’d like but I think they are too strong for this dish and don’t taste good with the cheddar cheese. Don’t be afraid to taste test as your preparing this salad!
1. The majority of the prep time is cutting and cubing the cheese, cooking and crumbling the bacon, boiling and chopping the eggs, cutting up the dill pickles, and cutting up the celery. Give yourself at least an hour to an hour-and-a-half to get all this done.
2. Cut the potatoes and boil until slightly under cooked (you don’t want them mushy).
3. When potatoes have cooled cut into bite sized chunks.
4. In a very large bowl, mix everything together stirring well. Add even more mayonnaise if you feel the salad isn't creamy enough. Add salt and pepper as needed.
5. Scoop into a serving bowl and sprinkle with Paprika.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 160 (53%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 109.9mg||34 %|
|Sodium 778.1mg||27 %|
|Potassium 642.6mg||17 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 18.4g|
|Protein 14.4g||21 %|
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Calories per serving: 302
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