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Post by Granny Smith on Mar 12, 2008 20:57:30 GMT -5
Potato Salad contributed by gayla
-------------------------------------------------------------------------------- 10 cooked potatoes 1 lb bacon, cooked crisp and crumbled 8 hard cooked eggs, mashed with a potato masher 5 stalks celery, diced fine ½ green pepper, diced fine ½ Bermuda (red) onion, diced fine 3 Tablespoons sweet pickle relish 2 Tablespoons Catalina style salad dressing 2 cups of mayonnaise salt & pepper to taste
Prepare potatoes by peeling, cutting in half, bringing to a rolling boil, and then shutting off the heat and covering them. Let set on burner for 15-20 minutes (depending on the size of your potatoes. The potatoes will finish cooking on stored heat).
In another pan, at the same time, cook the eggs, in the same fashion. Bring to a boil, cover and shut off heat. Leave for 15 minutes.
Cook the bacon until crisp.
After cooling the potatoes and eggs, peel the eggs, and put into a large bowl.
Mash the eggs with a potato masher. Cut up the potatoes. Add to eggs. Crumble bacon over the top. Add the finely chopped peppers, celery, onions, and sweet relish.
Stir in the mayonnaise, Catalina Dressing. Chill overnight before serving.
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