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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


  1. Bring water to a boil.
  2. Add whole potatoes (with skins) and boil for 25 minutes
  3. Remove potatoes from water
  4. Remove potato skins and cube potatoes
  5. Mix mayo, parsley, pickles, pickle juice, bacon, worcestershire, mustard
  6. Add potato and egg and mix until well coated
  7. Season to taste with salt and pepper

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Copyright 2005-2009, Kevin Worcester