Skillet Fried Potato Salad Recipe by Paula Deen

Level: Easy

Time: 35 MINUTES

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  • 6 strips bacon
  • 3 lbs new red potatoes, scrubbed, rinsed and cut into quarters
  • 1/2 cup Paula Deen Collection Honey Mustard Glaze
  • 1/2 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 3 large eggs, hard boiled and chopped
  • fresh chives


In a large skillet or sauté 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.

Skillet Fried Potato Salad


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