Inner Chef

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Bacon & Egg Potato Salad

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Bacon & Egg Potato Salad                            Serves: 8

6 cups cubed red potatoes (about 2 ½ pounds)

4 hard cooked eggs, chopped

1 small onion, chopped small

4 bacon slices, cooked and crumbled

2-3 stalks celery, diced small

1 cup real mayo

2 Tbsp. dill pickle relish

3-5 tsp. yellow mustard

½ tsp salt

½ tsp celery salt

½ tsp pepper

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
  2. Place potatoes in large bowl. Add the eggs, onion, and celery.
  3. In a small bowl, combine mayo, relish, mustard, and seasonings. Pour over potato mixture and toss gently to coat. Gently toss in bacon pieces. Refrigerate until chilled.

 

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