Kathleen’s red potato salad

Leave the potato skins on. That’s where the nutrients reside!

potato salad


  • 1 12 lbs uncooked red potatoes
  • 3 slices turkey bacon (Louis Rich or other brand name)
  • 12 cup scallions, chopped
  • 14 cup reduced-calorie mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 tablespoon fresh parsley, chopped
  • 12 teaspoon salt
  • 14 teaspoon pepper, freshly ground



  1. Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes; drain. When potatoes are cool enough to handle, slice each into quarters.
  2. Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.
  3. Transfer potatoes to a large bowl; add bacon and scallions. Add mayonnaise, vinegar, parsley, salt and pepper; mix until blended. Yields about 3/4 cup per serving.

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