Dutch Potato Salad - Kraft Recipes Top
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Dutch Potato Salad

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Make It

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  • Boil potatoes with skins on till done. You can put the eggs in the same water for about 12 min if you’d like also, if not cook separately. Let potatoes and eggs cool.
  • Cut the bacon and onion in small pieces and put in small pot, while the potatoes are cooking. Cook till almost done but not brown. Put in water, vinegar, sugar, and celery seed. Put lid on and simmer slow for about 20 minutes until onions almost fall apart. Let mixture cool.
  • Peel and slice the potatoes and slice the eggs. Put cool cooked mixture over the potatoes and put in refrigerator for about 1/2 hour so some of the potatoes can suck up some of the bacon and ingredients. Add about 1 cup of Kraft Mayo and mix. It’s ready to eat warm or cold but tastes a lot better the next day too.

Special Equipment Needed


My great grandmother use to make this for all our holidays and picnics... I haven’t found anyone yet that doesn’t love it. I owned a restaurant in Daytona Beach and people would drive for miles on Wednesdays just for the potato salad... Enjoy!

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