0 Ratings
- 8 - 10 Servings +
5 lb PEI russet potatoes, peeled and cut into 1-inch pieces
salt
2 cup mayonnaise
1 Spanish onion, finely diced
1 bunch dill, finely chopped
1 bunch parsley, finely chopped
1 bunch green onions, finely chopped
2 stalks celery, small dice
1 lb double smoked bacon, cooked and roughly chopped (optional)
freshly ground black pepper
Add potatoes to a large pot, cover with at least 1-inch of cold water, season with salt. Bring to a boil over high heat and then reduce heat to medium to simmer. Cook the potatoes until tender, 12 – 15 minutes. Drain potatoes and transfer to a large bowl, let cool until room temperature. Once potatoes are cool, add remaining ingredients to the bowl. Season with salt and pepper.
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in