Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Potatoes; Diced |
| 8 larges | Egg; Diced |
| 7 ounces | Pimiento; Chopped |
| 1 cup | Mayonnaise |
| 3 teaspoons | Prepared mustard |
| 2 larges | Onions; Diced |
| 2 teaspoons | Salt |
| \N \N | Lettuce leaves; Optional |
| ¼ pounds | Bacon slices; Diced |
| 2 tablespoons | Celery Salt |
| 4 larges | Jalapenos; Chopped |
| 2 tablespoons | Black pepper |
| 5 tablespoons | Pickle relish; Dill or Sweet |
In large saucepan, cover potatoes with water, and cook until tender but firm. Drain and cool. Boil eggs and dice. Fry bacon until crisp. Combine egg , bacon, jalapenos, pimientos, mayonnaise, mustard, onions, salt, celery salt, and pepper Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves, if desired.
NOTES : This recipe started out as Charleys "Six Pack" Potatoe Salad....but....a couple friends came over while we were putting this gem
together and hence....Charleys "One Case" Potatoe Salad made its debut...<g>
I'm always open to suggestions and comments...so it you have any send to me
at..cvanbure@...