You are here

Skillet Potato Salad

salad.queen's picture
  Potatoes 6 Medium, cooked , peeled and diced
  Bacon slices 8
  Chopped onion 1⁄2 Cup (8 tbs)
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Sweet pickle relish 2 Tablespoon
  Vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Parsley sprigs 2
  Hard cooked eggs 1 , cut into wedges

Keep potatoes warm.
In large skillet, cook bacon till crisp; drain, reserving 1/4 cup drippings.
Crumble bacon and set aside.
Add chopped onion to drippings in skillet and cook just till tender.
Blend in condensed soup, milk, pickle relish, vinegar, and salt.
Heat to boiling, stirring constantly.
Gently stir in warm diced potatoes and crumbled bacon, reserving 1 tablespoon bacon for topping.
Heat through.
Sprinkle remaining bacon over top of potato salad; garnish with sprigs of parsley and hard-cooked egg wedges.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1244 Calories from Fat 185

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 5.9 g29.4%

Trans Fat 0 g

Cholesterol 274.9 mg91.6%

Sodium 2789.1 mg116.2%

Total Carbohydrates 243 g80.9%

Dietary Fiber 27 g107.9%

Sugars 29.7 g

Protein 38 g75.4%

Vitamin A 29.5% Vitamin C 356.4%

Calcium 50.4% Iron 52.2%

*Based on a 2000 Calorie diet

Skillet Potato Salad Recipe