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Skillet Fried Potato Salad

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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

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