Gandolfos Potato Salad
This is the potato salad recipe that I am famous for. I named this recipe after a potato salad that I was trying to duplicate from Gandolfos Sandwich Shop where I live. However, as I was trying to duplicate the recipe, I came across a recipe from Southern Living that had similar ingredients and decided that the S.L. recipe was excellent if not better than Gandolfos-so I stuck with that. Everyone goes nuts over this and I give this recipe out all the time.
- Ready In:
- 3 lbs unpeeled new potatoes
- 2⁄3 cup mayonnaise
- 1 (8 ounce) container sour cream (I use low-fat)
- 3⁄4 teaspoon dried dill
- 2 tablespoons finely chopped onions
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 -3 slices bacon, crumbled
- Cook potatoes in boiling, salted water to cover 14 to 15 minutes or until tender; drain potatoes and cool to touch.
- Cut potatoes into quarters or eighths, leaving skins on; place in large bowl.
- Add crumbled bacon to potatoes.
- Combine mayonnaise and next 6 ingredients in a small bowl.
- Add to potato and bacon mixture and toss gently.
- Serve immediately or cover and chill up to 8 hours.
- Garnish if desired.
MY PRIVATE NOTES
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This was different than our usual potato salad, but was a big hit. We tried it both warm and cold and the flavors were rather different for each, but both good. The next day, the cold leftovers tasted very much like a baked potato (which makes sense with the sour cream and bacon) but somehow we hadn't noticed it as much the night before when it was warm. The only change we made was to sub thyme for dill, per family preference. We served this with Beth's BBQ Ribs #107786; it was a great pairing. Thanks so much for posting!