Skillet Fried Potato Salad

Based on 4 reviews

A new twist on a classic favorite.

Ingredients:

6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives

Directions

In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste. Remove, and allow to drain on paper towels. Meanwhile, in a large mixing bowl, combine Paula Deen Honey Mustard Sauce with mayo and pickle relish. Place warm potatoes into the bowl and toss with the mustard mayo sauce until potatoes are well coated. Add
Crumbled bacon and chopped egg. Gently toss to combine. Pour into a beautiful bowl and garnish with chopped chives.

Servings:
Prep Time:
Cook Time:
Difficulty: Easy

Ratings for this Entry:

Submitted on October 10, 2009

Great. I cut potatoes smaller...excellent

Submitted on September 9, 2009

Soooooo good! The honey mustard glaze adds a new dimension to potato salad. The potatoes were tender, but still firm enough that they didn't fall apart when tossing.

Submitted on July 7, 2009

I love this recipe! The bacon and mustard sauce make the potatoes so wonderful. The previous reviewer was right though, you really need to fry the potatoes until tender and that takes a bit of time. You definitely could par boil the potatoes first to expedite the cooking.

Submitted on May 5, 2009

I tried this recipe and it seems to me that the potatoes should be boiled first. I tried the pan fried way but could not never get them tender. After I boiled and proceeded it was very good.