Yield: 16 Servings
Measure | Ingredient |
---|---|
6 \N | Strips bacon |
\N \N | Spanish or ripe olives |
4 \N | 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 |
\N \N | Salt & pepper to taste |
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, .