Tangy Potato Salad - cooking recipe

Ingredients
    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
    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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