Potato Salad
Sarah
Great for watching the game or a BBQ
ingredients
- 1 1/2 Lb Potatoes
- 3 Slices Bacon, Cooked & Crumbled
- 3 Petite Dill Pickles (Diced)
- 1/2 Cup Mayo
- 2 Tbs Yellow Mustard
- 1 Tbs Red Wine Vinegar
- 2 Tbs Parsley
- Salt and Pepper to taste
directions
- 1
Cook potatoes until they are fork tender. Drain and set aside to cool. Slice into quarters.
- 2
In a large bowl, add all ingredients and mix well.
- 3
Cool for 1 hour or serve at room temp.
notes
You can leave the skins on or off. It is your choice.
Source: Sarah
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