Judy’s Family Potato Salad

15-20 Servings Prep/Total Time:  1 Hour


3-5 Lbs. new red potatoes

1 large onion chopped

4 ribs celery finely sliced

1 Lb. bacon fried and crumbled

2 eggs

2 tbsp. butter

1 cup sour cream

2 cups Miracle Whip

1/4 cup vinegar

1/3 cup sugar

Salt, pepper and mustard to taste

4-5 hard boiled eggs sliced


Parsley sprigs (optional)


Boil potatoes in large pot of water til tender.  Meanwhile slice celery, chop onions and fry (chopped) bacon. Drain bacon on paper towels.  In med. Pot mix together 2 eggs, butter, vinegar, sugar, salt, pepper and mustard. Bring to boil and cook until thickened.  Stir in sour cream and Miracle Whip.

When potatoes are done remove and cool, then peel.

Slice potatoes into large bowl layering with onions, celery, bacon and dressing. When all is used stir to combine.

Garnish with sliced hard boiled eggs and paprika.  Add some parsley sprigs if desired.

Best made at least one day ahead in order for the flavors to meld.



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