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.
marilyn
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