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JUANA COOKIE'S POTATO SALAD

Source of Recipe

ORIGINAL RECIPE


Recipe Introduction

If you don't like to peel potatoes (and let's face it, who does?), try using a "thin skinned" potato, like a Yukon Gold or a red potato. Rather than peeling before you cook them, cook the potatoes first, then simply remove the skins by peeling them off with your fingers, after they are cool enough to touch. Saves time, and effort.

List of Ingredients

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
1 Tablespoon McCormick's Season-All
2 cups of mayonnaise



Recipe

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 (I use a 32 cup tupperware 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 and McCormick's Season-All. Chill overnight before serving. Makes 12 cups of Potato Salad