No mayo Potato Salad

I have used all types of potatoes in this recipe - the boiling time will vary. I love the New York "salt" potatoes if I can get them. Portion is easily adjusted - you can make more or less depending on the number you are serving. I have also put the bacon in a side ramkin so that my vegan & vegitarian friends can still enjoy.
Photo by Leeanne C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    medium russet potatoes (about 2 1/2 pounds total)

  • 1/4

    cup olive oil, plus additional olive oil, if necessary

  • 3 to 6

    slices of cooked bacon (or as much as you want ;-)

  • 1/4

    cup chopped fresh Italian parsley leaves

  • 2

    tablespoons chopped fresh basil leaves

  • Salt and freshly ground black pepper

Directions

Peel (optional) & cut the potatoes into bite-size pieces. Boil the potatoes until tender, about 10- 20 minutes. Drain and cool to room temperature. Meanwhile, cook the bacon until brown. Cool the bacon to room temperature, then cut, or break, into small bite-size pieces. Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste, adding additional olive oil if the salad seems too dry. Add the bacon to the salad and toss right before serving. Serve the salad at room temperature.

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