Cook unpeeled potatoes in water until tender. Drain, cool and slice thin. Don't
overcook.
Alternate layers of potatoes and onions in in 9X13. Sprinkle each layer with salt and
pepper. Combine mayo, oil, vinegar and parsley in a bowl, wisk until smooth. Pour over
potatoes toss and serve.
Serving
Suggestions
I love this salad. It is real good left over.
Originally Submitted
12/21/2012
0 Out of 5 from
0 reviews
You can add this Seaside Salad recipe to your own private DesktopCookbook.
