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Midwestern Potato and Bacon Salad

Midwestern Potato and Bacon Salad

Bring your homemade potato salad the next time you head out on a picnic.

Gluten Free:
Serving Size:
Total Time:
More than 1 hour
Preparation Time:
Under 15 minutes
Preparation Method:
Meal Occasion:
Level of Difficulty:
Rate this recipe: Rating: 4 (2 votes cast)


This recipe is recommended for 6 servings
  • 1 pound tiny new potatoes
  • 1 celery stalk, thinly sliced
  • 1 small red onion, cut into quarters and thinly sliced
  • 1/2 cup salad dressing
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon DI LUSSO™ Dijon Mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon snipped fresh dillweed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup fresh or thawed frozen whole kernel corn
  • 2 hard-cooked large eggs, peeled and chopped
  • 4 slices HORMEL® Fully Cooked Bacon, chopped


  1. In large covered saucepan, cook potatoes in boiling salted water 10 to 12 minutes or until tender; drain. Cool potatoes to room temperature.
  2. In large bowl, combine celery, onion, dressing, yogurt, mustard, lemon juice, dillweed, salt and pepper. Add potatoes, corn, eggs and bacon; toss gently to mix. Cover; refrigerate several hours or overnight.