Bacon-Chive Potato Salad

Photo: psfreeman

This creamy and colorful salad can be served warm or chilled. From Karen White: Lawrenceburg, Tennessee. Recipe published in Simple & Delicious May/June 2007.

Yield: 8 servings
Community Recipe from

Recipe Time

Cook Time:
Chill: 1 Hour


  • 2 1/2 pound(s) small red potatoes
  • 1/2 cup(s) real bacon bits
  • 1/4 cup(s) minced chives
  • 3/4 cup(s) mayonnaise
  • 3/4 teaspoon(s) ground mustard
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper


  1. • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives.
  2. • In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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