Sassy Southern Potato Salad

November 30, 2016 by Kenmore

This is one of my all time, most requested recipes! Firing on all cylinders, this potato salad is sweet, tangy, savory and spicy all at once! Even folks who don’t like potato salad seem to love this recipe! It takes a little more effort but it’s worth it!


preparation time
40 mins

cook time




4 large idaho potatoes diced

1 medium onion diced

5 celery stalks, diced diced

3 hard boiled eggs

4 ounces mayonnaise

1 jalapeno minced

6 slices bacon

0.5 cup milk

0.3 cup sugar

1 large egg

0.25 cup apple cider vinegar

4 tablespoons butter

1 tablespoons cornstarch

1 teaspoons salt

1 teaspoons dry mustard powder

0.5 teaspoons cayenne pepper

0.5 teaspoons celery salt


Cook Potatoes & Eggs

Dice the potatoes and boil until tender but still firm. Drain. Hard boil the eggs, peel and dice. Combine with the potatoes and mayonnaise.

Chop Veggies & Fry Bacon

Dice the celery, onion and jalapenos. Add to potato mixture. Set aside. Slice the bacon into thin strips, brown and drain on paper towels.

Prepare Sauce

Whisk the last 10 ingredients in a saucepan and bring to a boil. Reduce heat and simmer until sauce thickens.

Mix Salad

Reserving 1/2 of the bacon strips, combine all ingredients with the sauce and mix well. Top the salad with the rest of the bacon. Refrigerate for at least 4 hours for best results.


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