“My sister found this recipe in a Taste of Home cookbook. We both made it for our families and all the kids gobbled it up and my kids won't touch potato salad. My husband who is a potato salad fan said it is a keeper. The recipe calls for 4 cups of potatoes, but we both used about 5 cups and best if refrigerated several hours until cold. I also put the chopped onion in the bottom of the collander and drained the potatoes into it to take just a little crip out of the onions.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes in large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine potatoes, onion, bacon and parsley. In a small bowl, combine remaining ingredients. Pour over potato mixture. Toss to coat. Refridgerate 1 hour.

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