Crowd Pleaser Potato Salad

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the crowd-pleaser potato salad recipe, a delightful dish that is sure to be a hit at any gathering. This recipe, with its perfect blend of flavors and textures, is guaranteed to satisfy even the pickiest eaters. Whether it's a backyard barbecue or a potluck dinner, this potato salad will steal the show. With its creamy dressing, crispy bacon, and tangy pickles, this recipe is a classic favorite that never fails to impress. So gather your ingredients and get ready to enjoy this mouthwatering potato salad with family and friends!

Keywords: potato salad, crowd-pleaser, recipe, barbecue, potluck

Crowd pleaser potato salad recipe details

Crowd pleaser potato salad recipe, recipe Rating: 4.6
Number of votes:112

Tangy and crunchy marinated potato salad that is sure to require a double recipe because they keep coming back for more. This recipe is prepared in two steps: a marinade and final incorporation. NOTE: important not to overcook the potatoes. They should be just fork tender. You can also add celery seed if desired, and use yellow or red bell peppers for more color.
Ready in: 3 hours

Ingredients

Serves: 20

• 5 lbs. potatoes (Yukon Golds or Russet)
• 1 tbl dry mustard
• 2 tsp salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 btls Kraft Zesty Italian Salad Dressing
• 3/4 cup chopped scallions including greens
• 1 1/2 cup chopped celery
• 4 hard boiled eggs, peeled and chopped
• 1 1/2 cup chopped green pepper
• 2 tbl prepared yellow mustard
• 1 cup frozen green peas
• 4 tbl mayonnaise/salad dressing to taste
• 1/2 pound bacon, cooked and crumbled

Preparation method

Prep: 40 mins | Cook: 20 mins | Extra time: 2 hours, marinating

1. BOIL unpeeled potatoes until just fork tender. DRAIN and cool for 20 min. PEEL potatoes while still warm., and cut into bite size chunks. PLACE potatoes in a large bowl.
2. Prepare marinade: Mix the dry mustard, salt, black pepper, cayenne pepper, and Kraft Italian dressing in a bowl.
3. POUR marinade over still warm potatoes. MIX gently to coat completely. REFRIGERATE overnight best – 2hr. minimum. REMIX after 1 hr. to assure even coating
4. FINAL STEPS – next day: DRAIN unabsorbed marinade. ADD the scallions, celery, egg, green pepper, yellow mustard, green peas, mayonnaise and bacon, and stir gently to combine. TASTE and adjust spices to liking.Cook Information Cleanup:

CookTime: 25 min | PrepTime: 30-45 min | TotalTime: 4 hrs