Isaacson Family Potato Salad - cooking recipe

Ingredients

5 lbs of potatoes
1 cup chopped celery
1 cup chopped green pepper
2 bunches of green onions, diced fine
3 Tbsp. dried cilantro (best with fresh cilantro-1 bunch diced fine)
6 eggs hard boiled and diced
1 large jar of Kraft real mayonnaise
salt
pepper
5 lbs - white potatoes
3/4 lbs - bacon
1/3 cup chopped onion
5 eggs, slightly beaten
2 small cans evaporated milk (little over 8 oz.)
1 Tbsp. salt
1/4 tsp. white pepper
1 stick margarine

Preparation

Dice bacon and fry until almost crisp, add chopped onion and saut until golden.
Melt margarine.
Drain bacon and onion into strainer over large measuring cup.
(Drippings and melted margarine should total 1 cup.)
Set aside.
Peel and grate potatoes. (Can use grating/shredding disc on food processor). Stir eggs, salt & evaporated milk into large mixing bowl.
Add remaining ingredients and mix well.
Pour into greased 9 X 13 baking dish (2-1/2 to 3 inches deep).
Place in preheated oven at 450 degrees for 10 minutes.
Lower temperature to 350 degrees and bake until edges are crispy brown.
Cook about 1-1/2 hours. (Traditionally served with sour cream).