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AI illustration of creamy skin-on potato salad with bacon, onion, parsley and dill

Gandolfos Potato Salad

Gandolfos potato salad combines skin-on new potatoes and crumbled bacon with a mayonnaise-and-sour-cream dressing. Dill, onion, and parsley are mixed into the dressing.
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Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lbs new potatoes unpeeled
  • 2/3 cup mayonnaise
  • 1 container sour cream 8 ounces; low-fat may be used
  • 3/4 teaspoon dried dill
  • 2 tablespoons onions finely chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2–3 slices bacon crumbled

Method
 

  1. 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.
  2. Cut the potatoes into quarters or eighths, leaving the skins on. Place them in a large bowl and add the crumbled bacon.
  3. In a small bowl, combine the mayonnaise, sour cream, dried dill, onion, parsley, salt, and pepper.
  4. Add the dressing to the potato and bacon mixture and toss gently.
  5. Serve immediately, or cover and chill for up to 8 hours. Garnish if desired.

Notes

Preparation time: 10 minutes.
Allow additional time if you choose to chill the salad before serving.