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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is the potato salad recipe that I am famous for. I named this recipe after a potato salad that I was trying to duplicate from Gandolfos Sandwich Shop where I live. However, as I was trying to duplicate the recipe, I came across a recipe from Southern Living that had similar ingredients and decided that the S.L. recipe was excellent if not better than Gandolfos-so I stuck with that. Everyone goes nuts over this and I give this recipe out all the time. Ingredients:
3 lbs unpeeled new potatoes |
2/3 cup mayonnaise |
1 (8 ounce) container sour cream (i use low-fat) |
3/4 teaspoon dried dill |
2 tablespoons finely chopped onions |
2 tablespoons chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
2 -3 slices bacon, crumbled |
Directions:
1. Cook potatoes in boiling, salted water to cover 14 to 15 minutes or until tender; drain potatoes and cool to touch.
2. Cut potatoes into quarters or eighths, leaving skins on; place in large bowl.
3. Add crumbled bacon to potatoes.
4. Combine mayonnaise and next 6 ingredients in a small bowl.
5. Add to potato and bacon mixture and toss gently.
6. Serve immediately or cover and chill up to 8 hours.
7. Garnish if desired.
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