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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is the only one I've been making for more than 10 years. I get frequent requests to make it for get togethers or requests for the recipe. By posting it here I can easily share it with everyone who wants to make it. Ingredients:
6 medium russet potatoes |
1 1/2-2 cups mayonnaise |
3 tablespoons apple cider vinegar |
2 tablespoons sugar |
1 tablespoon yellow mustard |
1 1/2 teaspoons sea salt |
1 1/2 teaspoons garlic powder |
1 teaspoon pepper |
3 celery ribs, sliced |
1/2 cup onion, finely chopped |
1/2 cup black olives, sliced |
1 lb bacon |
paprika (optional) |
6 hard-boiled eggs |
Directions:
1. Peel potatoes & chop into 1-inch cubes.
2. Boil potatoes until fork tender, drain & set aside.
3. While potatoes are cooking, trim any large amounts of fat from bacon & then chop the remaining bacon into bite-sized pieces. Pan-fry until crisp; drain on paper towels & let cool.
4. Chop 4 of the hard-boiled eggs. Slice the remaining two & set aside or cover & refrigerate for later.
5. In large bowl, combine mayonnaise, cider vinegar, sugar, mustard, salt, pepper, garlic powder, celery, onion, olives, bacon & the chopped egg. Stir well.
6. Gently stir in potatoes & add more mayo if necessary.
7. Refrigerate until serving time.
8. Just before serving, stir salad, lay egg slices out atop the salad & sprinkle with paprika.
9. Serve.
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