Page Feedback

Enter Photo Contest

Potato Salad Extrordonaire


2 lbs. red potatoes
5 hard boiled eggs
1/4/ cup capers
1/4 cup pitied olives nicoise
1/2 pound crisp bacon
1/4 cup olive oil
1/4 cup mayonnaise
1 Tbsp chopped fresh parsley, cilantro, basil
1 Tbsp salt
1 Tbsp balsamic vinegar


Cut potatoes in 8ths, put in water and boil gently until fork can go through easily.
Hard boil eggs.
Combine all ingredients and refrigerate at least 2 hours before serving.

Back To Top


no serving information available

Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More