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Salad, Vicki Phillips' Potato Recipe

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This recipe for Salad, Vicki Phillips' Potato, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne


10 lbs potatoes
1 lb bacon cooked and crumbled
12 eggs, hard boiled, peeled and diced


1 large onion, diced
2 medium celery stalks, diced
1/2 cup black olives, diced
1/2 cup Spanish (green) olives, diced
1/2 cup dill pickle relish
1 teaspoon vinegar and oil
2 teaspoons of prepared mustard
32 ounces mayonnaise
garlic powder to taste
seasoned salt to taste
black pepper to taste

Boil the potatoes with their skins on.
Peel & chop them into ~1/2 inch cubes.
After draining the olives, mix all the dressing ingredients together until they're well blended.
Taste the dressing. If the vinegar taste is too strong, for your liking, just compensate by adding a little more mayonnaise.
Place the potatoes in a large bowl
Gently mix the bacon, eggs, and the dressing with the cubed potatoes until well blended.
Transfer the salad to a serving bowl once you're finished blending the dressing with the potatoes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
As you can probably tell, this recipe makes a whole lot...Not to worry:
I made a 1/2 recipe of this and it was great. To make a 1/2 recipe, simply, half all the ingredients.

Red skinned potatoes are preferred. Cook them until almost, but not quite done so they'll retain their shape when cubed. They still should be quite edible. Somewhat soft but not too soft.




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