Mayonnaise based with tons of vegetables, this Potato Salad is crunchy and delicious!
Karen’s Excellent Potato Salad
5 or 6 medium to large red-skinned potatoes
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1 dill pickle, chopped
1/3 cup fresh parsley, chopped
8 strips bacon, cooked crispy and crumbled
Fresh Black Pepper
1 tsp. good quality vinegar
1/4 cup vegetable oil
1 to 1 1/4 cup mayonnaise
Optional: 4 hard-boiled eggs, chopped
Boil potatoes in their jackets in salt water in a covered saucepan, until tender. Approximately 25 minutes. Cool completely. Place in the refrigerator. Place in a large bowl.
Add onion, celery, pickle, parsley, and bacon. Mix Vinegar and oil together, put over salad. Add salt and pepper to taste. Mix gently. Add mayonnaise and mix gently. Cover. Refrigerate for several hours before serving.
Serves 6 – 8