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.
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