Country Potato Salad
6 strips bacon 2 lbs small red potatoes 1 bell pepper, seeded and chopped 1 green onion, minced 1 clove garlic, minced 2 hard boiled eggs, chopped 1/2 cup real mayonnaise 1 tablespoon cider vinegar 1/4 teaspoon celery seed 1 teaspoon brown mustard salt and pepper, to taste In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon. Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes. In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper. Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste. Note: Use a combination of red and green bell peppers for extra color. If red potatoes are not available, use new or baby white potatoes instead. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
