Bacon Potato Salad - Family Legacy - cooking recipe

Ingredients

3 pounds russet potatoes
1/2 pound bacon, cut into 1/2-inch pieces
1 large onion, diced
3 stalks celery, sliced
6 hard-boiled eggs, quartered and sliced
2 cups mayonnaise
1/4 cup milk
3 tablespoons sour cream (optional)
1/4 cup white vinegar
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon ground black pepper

Preparation

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.