“I love this salad, I made all year round.”

Ingredients Nutrition


  1. In a very large pot, boil the red potatoes in salted water until tender but still firm (about 15 minutes).
  2. Drain and set aside.
  3. When cool, chop the potatoes.
  4. In a saucepan, place the eggs in just enough cold water to cover them.
  5. Cook for 13 minutes (water should just come to a boil).
  6. Remove from heat and let eggs stand in the water for another 10 to 15 minutes.
  7. Remove from water and cool.
  8. Peel eggs and separate the yolks from the whites.
  9. Chop egg whites and set aside.
  10. Set the egg yolks aside.
  11. In a frying pan, cook the bacon over medium heat until done.
  12. Drain on a paper towel.
  13. When cool, crumble and set aside.
  14. In a large bowl, mix the red potatoes, egg whites, parsley and green onion.
  15. In a blender, mix the egg yolks, mayonnaise, vinegar, salt and pepper.
  16. Pour over the potato mixture.
  17. Stir well until all ingredients are well blended.
  18. Chill before serving.
  19. Garnish with parsley.

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