Chunky Potato Salad Recipe
Chunky 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.
Ingredients
- 1 large russet potato
- 1 egg
- 2 slices bacon
- ¼ onion
- ½ stalk celery
- 2 dill pickle spears
- ½ cup mayonnaise
- ¼ teaspoon seasoned salt
- ⅛ teaspoon black pepper
Instructions
- Scrub the potato clean, then peel (if desired) and dice into bite-sized cubes.
- Bring a medium saucepan of water to a boil and add the potatoes.
- Boil the potatoes about 12 minutes. Drain and place in the refrigerator to cool.
- Add the egg to a saucepan, 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.
- Heat a non-stick skillet on medium heat and cook the bacon until crisp.
- Drain the bacon on paper towel and let it cool, then crumble it.
- On a cutting board, dice the onion, celery, hardboiled egg, and pickles.
- In a bowl mix together the mayo, seasoned salt, and pepper.
- Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.
- Stir in the bacon and serve or chill until ready to serve.
Nutrition
Serving: 1Calories: 603kcalCarbohydrates: 23gProtein: 9gFat: 53gSaturated Fat: 10gPolyunsaturated Fat: 27gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 120mgSodium: 1362mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 329IUVitamin C: 9mgCalcium: 75mgIron: 2mg
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