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Creamy Potato Salad Recipe for Two

two bowls of potato salad and two forks

This delicious and creamy Potato Salad is loaded with crisp bacon, tender potatoes, diced hardboild egg, diced dill pickle, onion, and celery smothered in a simple dressing of mayo, seasoned salt, and pepper.

This small batch recipe makes a great side dish for two people any time of the year.

Scroll to bottom for full recipe card with ingredients.

Serve it with these Grilled Beer Brats or these Steak Kebobs.

How to make Potato Salad for two:

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Bring a small pan of water to a boil and add the diced potatoes. Cook for about 12 minutes. Test for tenderness by poking a fork into a potato. If it slides in easy and feels soft or breaks in half, it is ready. Drain the potatoes then put them in the refrigerator to cool.

diced potatoes boiling in a pan

Tip: Resting a wooden spoon on top of boiling water will help prevent the water from boiling over and making a mess.

Add the egg to a small pan and cover with water. On the stove top, bring it to a boil. Once it reaches a full boil, cover the pan, then turn off the heat. Let it sit for 12 minutes. Then, drain the water and put the egg in the refrigerator to cool.

one egg boiling in water

Heat a non-stick skillet on medium heat and cook the bacon until crisp. Click for a non-stick skillet.

4 half pieces of bacon frying in a pan

Drain the bacon on paper towel and crumble when cool.

On a cutting board, dice the onion, celery, egg, and pickles. They can be diced large or small, just try to keep them the same size as each other if possible. Click for a cutting board.

diced onion, celery, hardboiled egg, and pickles in a bowl

In a bowl mix together the mayo, seasoned salt, and pepper.

mayo, seasoned salt and pepper mixed in a bowl

Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.

potato salad mixed in a bowl

Stir in the bacon and serve or chill until ready to serve.

two bowls of potato salad for two

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Yield: 2 servings

Potato Salad - Small Batch

Potato Salad - Small Batch

This creamy Potato Salad is loaded with bacon, tender potatoes, egg, diced pickle, onion, and celery smothered in a simple dressing of mayo, seasoned salt, and pepper.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1/2 pound potatoes (or 1 large russet potato)
  • 1 egg
  • 2 slices bacon
  • 1/4 onion
  • 1/2 stalk celery
  • 2 dill pickle spears
  • 1/2 cup mayonnaise
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon black pepper

Instructions

  1. Scrub the potatoes clean, then peel (if desired) and dice into bite-sized cubes.
  2. Bring a medium sauce pan of water to a boil and add the potatoes.
  3. Boil the potatoes about 12 minutes. Drain and place in the refrigerator to cool.
  4. Add the egg to a sauce pan, cover with water, and bring to a boil. Once it reaches a full boil, cover the pan, then turn off the heat. Let it sit for 12 minutes. Then, drain the water and put the egg in the refrigerator to cool.
  5. Heat a non-stick skillet on medium heat and cook the bacon until crisp.
  6. Drain the bacon on paper towel and let it cool, then crumble it.
  7. On a cutting board, dice the onion, celery, hardboiled egg, and pickles.
  8. In a bowl mix together the mayo, seasoned salt, and pepper.
  9. Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.
  10. Stir in the bacon and serve or chill until ready to serve.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 581Total Fat: 48gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 127mgSodium: 1072mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 11g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you make this recipe?

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