Bacon Potato Salad

From Tami Gallagher: Eagan, Minnesota. Recipe published in Simple & Delicious July/August 2009.

Yield: 8 servings
Community Recipe from

Recipe Time

Cook Time:
Refrigerate: 1 Hour


  • 4 cup(s) cubed red potatoes
  • 1 cup(s) chopped onion
  • 7 bacon strips, cooked and crumbled
  • 2 tablespoon(s) minced fresh parsley
  • 1 1/3 cup(s) mayonnaise
  • 3 tablespoon(s) grated Parmesan cheese
  • 3 tablespoon(s) prepared ranch salad dressing
  • 2 tablespoon(s) prepared mustard
  • 4 teaspoon(s) white vinegar
  • 1/2 teaspoon(s) minced garlic
  • 1/4 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 10-15 minutes or until tender. Drain.
  2. • In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

August 2011

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

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