Gandolfos Potato Salad combines skin-on new potatoes and crumbled bacon with a mayonnaise-and-sour-cream dressing flavored with dill, onion, and parsley.
The potatoes are boiled until tender, cooled enough to handle, and cut before being gently tossed with the dressing. Serve immediately or cover and chill.
Before you start
Leave the potato skins on, finely chop the onion, and chop the fresh parsley.
Allow additional time if you choose to chill the salad before serving.
Ingredient notes
- new potatoes: Keep the skins on when cutting the potatoes into quarters or eighths.
- onions: Finely chopped.
- fresh parsley: Chopped.
- sour cream: The container is 8 ounces; low-fat may be used.
Gandolfos Potato Salad recipe
Gandolfos Potato Salad
Ingredients
Method
- Place the potatoes in boiling salted water that covers them. Cook for 14–15 minutes, or until tender. Drain and cool until they can be handled.
- Cut the potatoes into quarters or eighths, leaving the skins on. Place them in a large bowl and add the crumbled bacon.
- In a small bowl, combine the mayonnaise, sour cream, dried dill, onion, parsley, salt, and pepper.
- Add the dressing to the potato and bacon mixture and toss gently.
- Serve immediately, or cover and chill for up to 8 hours. Garnish if desired.
Notes
Allow additional time if you choose to chill the salad before serving.
Tips for success
Let the drained potatoes cool until they can be handled before cutting.
Toss gently when adding the dressing to the potatoes and bacon.
Related recipes
Bacon and Scallion Potato Salad Both salads combine new potatoes and crumbled bacon with mayonnaise and sour cream. This version also includes scallion tops, celery, and apple cider vinegar. New Red Potato Salad Another skin-on new potato salad with onion, mayonnaise, and sour cream, this version includes cider vinegar, prepared mustard, sugar, and celery seeds.