Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 \N | RUSSET POTATOES WITH SKINS LEFT ON; (up TO 8) |
| \N \N | COUPLE ONIONS CHOPPED |
| \N \N | CHOPPED PIMENTOS |
| \N \N | SWEET PICKLE RELISH |
| \N \N | DILL PICKLE RELISH OR CHOPPED DILL PICKLES |
| 1 tablespoon | (BIG) OF LOUISIANA HOT SAUCE |
| 8 \N | STRIPS OF FRIED BACON CRUMBLED; (up TO 9) |
| \N \N | A LITTLE BACON GREASE |
| \N \N | MUSTARD |
| \N \N | MAYONNAISE |
Fry the bacon, then crumble it up once it has cooled. Add crumbled bacon and drippings and hot sauce to cooked chopped potatoes ; leave skin on the potatoes. Add relishes, onions, pimentos and a little more bacon drippings if needed and stir. Add equal portions of mayonnaise and mustard. Chill in the ice box all day and by the time your brisket is ready this will be too.
No lie!! This is good stuff.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Mar 10, 1999, converted by MM_Buster v2.0l.