Potato Salad with Bacon and Fresh Herbs Recipe

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Prep time:
Cook time:
Servings: 6


Cost per serving $1.56 view details
  • 3 pounds red potatoes, washed and cut into chunks
  • 1 1/2 cup mayo
  • 1/2 block cream cheese, at room temperature
  • 1 tbsp horseradish sauce (not prepared, but the sauce you find near the mayo)
  • 1/4 Vidalia (yellow) onion, diced
  • 1/4 cup hamburger sliced pickles, diced
  • 1/4 cup green olives, diced
  • 1/4 cup jarred pickled jalapeno slices, diced
  • 4 bacon slices, crumbled (feel free to use more if you’re a bacon lover)
  • 3 sprigs fresh Rosemary – stems removed
  • 3 sprigs fresh Thyme – stems removed


  1. ring a dutch oven to a boil over high heat, drizzle with olive oil and add the potatoes.
  2. Boil until fork tender. If you have a stand mixer, it will definitely come in handy right now.
  3. If not, use a large mixing bowl with a big wooden spoon.
  4. Drain the potatoes and dump into the mixer (or bowl). Add the rest of the ingredients and combine on “stir” for just a minute or two – we don’t want mashed potatoes.
  5. Salt and pepper to taste – do not leave this part out.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 326g
Recipe makes 6 servings
Calories 691  
Calories from Fat 511 74%
Total Fat 57.63g 72%
Saturated Fat 10.05g 40%
Trans Fat 0.06g  
Cholesterol 20mg 7%
Sodium 567mg 24%
Potassium 1141mg 33%
Total Carbs 38.12g 10%
Dietary Fiber 4.9g 16%
Sugars 2.68g 2%
Protein 8.71g 14%


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