Sunday, July 18, 2010

Potato Salad

2 lbs. Red or Waxy Potatoes, whole

½ cup Crumbled Bacon

5 Green onions, chopped

1 cup Celery, chopped

3  Dill Pickles, chopped

¼ cup fresh parsley, chopped

2 tablespoons Red Wine Vinegar

¾ to 1 cup mayonnaise

Salt and pepper to taste

Boil the potatoes in a large pot with enough salted water to cover the potatoes, until the potatoes are tender when pierced with a fork, 20 - 25 minutes. Drain, and cut into bite-sized pieces.  

Mix together the mayo and vinegar.  In a large bowl, toss the still warm potatoes with this dressing and add the bacon, onions, celery, pickles, parsley and season with salt and pepper.  

Top with crumbled bacon and fresh chopped parsley. 

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