Good Morning America Recipes

Sandra Lee's Heirloom Potato Salad

Get the Recipe for Sandra Lee's Delicious Fourth of July Dish

GMA Recipes
Servings:Over 8
Difficulty: Moderate
Cook Time: min

Semi-homemade chef Sandra Lee cooks up delicious, inexpensive summer grilling recipes for Independence Day.

Reprinted with permission by Hoffman Media, LLC.


  • 4 large Yukon gold potatoes ($3.20)
  • 1/2 pound bacon ($2.99)
  • 1/2 large yellow onion (.50)
  • 4 stalks celery (.75)
  • 1/2 cup mayonnaise ($1.08)
  • 1/2 cup sour cream (.24)
  • 2 tablespoons chopped fresh dill (.32)
  • 2 tablespoons chopped fresh parsley (.13)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/4 cups shredded Swiss cheese ($7.98)
  • Cooking Directions

    Peel potatoes, and cut into 1 to 11/2-inch cubes.

    In a large heavy-bottomed pot, add potatoes and enough water to cover. Bring to a boil over medium-high heat; cook until potatoes are just tender. Drain, and refrigerate for 1 hour.

    In a large skillet, cook bacon over medium-high heat for about 10 minutes, or until browned and crispy. Transfer bacon to a paper towel–lined plate, reserving 1/4 cup drippings in skillet.

    Thinly slice onion. Add onion to bacon drippings in skillet, and cook over medium-high heat for about 6 minutes, or until caramel-colored. Remove onion from pan, and allow to cool.

    Chop celery.

    In a large bowl, combine mayonnaise, sour cream, dill, parsley, salt, and pepper, whisking well to combine. Add potatoes, bacon, celery, and cheese. Toss gently to combine.

    Recipe Summary

    Main Ingredients: potatoes, onion, mayonnaise

    Course: Salad, Side Dish, Starch

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