"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Dockside Potato Salad Recipe

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This recipe for Dockside Potato Salad, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Corvelli Meyers
Added: Saturday, January 6, 2007


5-6 medium red potatoes
1/4 cup finely chopped onion
1/4 cup finely chopped celery, including some leaves
1 dill pickle, chopped
2 Tbsp dried parsley
6 strips bacon, cooked crisp and crumbled
1/2-1 tsp. sale
1/4 tsp. white pepper
1 1/2 Tbsp. vinegar
4 Tbsp. vegetable oil
1-1 1/4 cup mayonnaise

Cookk potatoes in salted water until tender, 30-40 minutes. Cool completely in refrigerator. Peel and cut into thin bite-size pieces. Place in large bowl.

Add next 5 ingredients. Sprinkle with salt, pepper, vinegar and oil over all.

Gently turn all ingredients over with wooden spoon (I use my hands) until well mixed.

Add may and turn againe until well moistenend.

Refrigerate several hours or overnight is best before serving. May need to adjust mayo. before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is THEE best potato salad I have ever tasted!!
It is from Tidewater. I actually cook more bacon and add some just before serving, so you get some crispy bacon with some bites. I like more dill pickle in it also. Once your finished mixing all ingredients taste it as it sits in frig. and adust to your liking.




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