Amish Style Bacon Potato Salad Recipe

February 10, 2014

  • 6 medium white potatoes with skin
  • 1 small onion, finely chopped
  • The Bacon Jams Black Pepper Spreadable Bacon
  • 1 cup chopped celery
  • 2 carrots, peeled and chopped
  • 1 teaspoon celery seed
  • 4 hard-cooked eggs, peeled and chopped
  • 1/3 cup apple cider vinegar
  • 1/2 cup milk
  • 1 teaspoon prepared yellow mustard
  • 1 cup mayonnaise


Cover the potatoes with water in a large pot. Bring to a boil for 20 minutes or until tender. Strain and set aside to cool. While the potatoes are cooking, mix together vinegar, milk, mayo, and the Bacon Jams Black Pepper Spreadable Bacon, and mustard. Give the potatoes a medium dice ( I like skin on!) Place in a large bowl and mix in the onion, celery seed, celery, carrots and chopped eggs. Gently fold in the dressing. Refrigerate until serving.

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