Potato Salad
Description:
Potato Salad with eggs, bacon, and dill pickles.
Yield: Side dish for 4 people. |
Qty | Unit | Ingredient |
2 | Russet Potatoes | |
1/2 | c. | Mayonnaise |
1/4 | c. | Italian Parsley (chopped) |
1/2 | Dill Pickle (chopped) | |
1/4 | c. | Pickle Juice |
2 | slices | Bacon (cooked and crumbled) |
1 | Tbsp. | Worcestershire Sauce |
1 | Tbsp. | Brown Mustard |
2 | Eggs (hard boiled, coarse chopped) | |
Kosher Salt | ||
Black Pepper |
Directions:
- Bring water to a boil.
- Add whole potatoes (with skins) and boil for 25 minutes
- Remove potatoes from water
- Remove potato skins and cube potatoes
- Mix mayo, parsley, pickles, pickle juice, bacon, worcestershire, mustard
- Add potato and egg and mix until well coated
- Season to taste with salt and pepper