Go-o-o-o-d potato salad
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Strips bacon | |
| Spanish or ripe olives | ||
| 4 | Hard cooked eggs | |
| 10 | mediums | Potatoes |
| ⅓ | cup | Chopped onion |
| ½ | cup | Chopped dill pickles |
| ⅓ | cup | Chopped celery |
| 2 | tablespoons | Or more vinegar |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Mustard |
| 1 | cup | Mayonnaise; not salad dressing |
| Salt & pepper to taste | ||
Directions
Boil potatoes, peel & dice. Fry bacon until crisp; crumble & set aside.
Slice olives, drain on paper towel & set aside. Slice eggs; toss with remaining ingredients. Garnish with bacon & olives. May be prepared day before, cover & refrigerate.
MRS CHARLES A (DIANNE) THOMAS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .