Tangy Potato Salad - cooking recipe
Ingredients
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6 potatoes, boiled and cooled
5 eggs, hard-boiled
1 lb. bacon, fried crisp and crumbled
1 c. celery, diced fine
1 (5 oz.) jar salad olives
mayonnaise
salt and pepper
lemon juice and vinegar
Preparation
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Dice potatoes; add lemon juice and mix to keep potatoes from turning dark.
Dice 4 eggs, celery and olives.
Mix all together. Add enough
mayonnaise to hold together.
Season with salt and pepper to taste.
Add vinegar to taste.
Add crumbled bacon. Refrigerate.
Should have a tangy taste.
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