Ingredients

  • ½ cup salad (or olive) oil
  • ¼ cup parmesan
  • ¼ cup lemon juice
  • 1 tablespoon salt
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon pepper
  • 5 lbs. potatoes, cooked and cubed
  • 8 bacon slices, fried & crumbled
  • 1 medium onion, chopped
  • ¼ cup chopped parsley
  • 2 hard-cooked eggs, sliced.

Directions

Mix oil, Parmesan, lemon juice, salt, Worcestershire, and pepper together until well blended. Add potatoes, bacon, onion, and parsley to mixture, toss gently to mis well. Arrange egg slices on top. Cover and refrigerate for several hours.

Categories
Basic, Salads, Side Dishes, Vegetable
MacGourmet downloadPotato Salad. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course