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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Dockside Potato Salad Recipe

4.9 stars - based on 4 votes
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This recipe for Dockside Potato Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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. salt
1/4 tsp. white pepper
1½ Tbsp vinegar
4 Tbsp. vegetable oil
1 to 1¼ cup mayonnaise
Directions:
Directions:
Cook 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 with wooden spoon (I use my hands) until well mixed.

Add mayonnaise and turn mix gently until well moistened.

Refrigerate several hours, or overnight is best, before serving. Gently turn a few times while refrigerated. May need to adjust mayonnaise before serving.
Serves 6-8.
Number Of Servings:
Number Of Servings:
6-8
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 than it calls for.

 

 

 

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