24 Carat Yellow Gold Potato Salad
October 22, 2013
"This recipe was originally posted to another site in Feb.2010. Here is the original post from another site. " I had to do something with some Yukon Gold Potatoes or toss them. So I created yet another potato salad. As always with my recipes adjust the seasonings according to yours and your families tastes.Cook time does not include boiling of the eggs.Time to chill is included in the cook time." Posted to " ZAZZ " on 10/22/13. " Keep Smiling :)"
- Serving Size: 1 (267.4 g)
- Calories 298.5
- Total Fat - 12.5 g
- Saturated Fat - 3.1 g
- Cholesterol - 177.4 mg
- Sodium - 976 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 3.5 g
- Sugars - 24.1 g
- Protein - 13.4 g
- Calcium - 66.5 mg
- Iron - 1.6 mg
- Vitamin C - 172 mg
- Thiamin - 0.3 mg
In a large sauce pot add potatoes and enough water to slightly cover potatoes.
Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
Drain potatoes, place potatoes in refrigerator and chill for 1 hour.
Fry bacon and set aside and when bacon is cooled, crumble.
After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
Mix gently together potatoes and mayonnaise/bacon mixture.
Chill potato salad for at least 2 more hours.
Tips & Variations
No special items needed.