| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads | 12 | Servings | |
INGREDIENTS
| 4 | lb | Potatoes; Diced |
| 8 | lg | Egg; Diced |
| 7 | oz | Pimiento; Chopped |
| 1 | c | Mayonnaise |
| 3 | ts | Prepared mustard |
| 2 | lg | Onions; Diced |
| 2 | ts | Salt |
| Lettuce leaves; Optional | ||
| 1/4 | lb | Bacon slices; Diced |
| 2 | tb | Celery Salt |
| 4 | lg | Jalapenos; Chopped |
| 2 | tb | Black pepper |
| 5 | tb | Pickle relish; Dill or Sweet |
INSTRUCTIONS
In large saucepan, cover potatoes with water, and cook until tender but firm. Drain and cool. Boil eggs and dice. Fry bacon until crisp. Combine egg , bacon, jalapenos, pimientos, mayonnaise, mustard, onions, salt, celery salt, and pepper Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves, if desired. NOTES : This recipe started out as Charleys "Six Pack" Potatoe Salad....but....a couple friends came over while we were putting this gem together and hence....Charleys "One Case" Potatoe Salad made its debut...<g> I'm always open to suggestions and comments...so it you have any send to me at..cvanbure@nctsdg.navy.mil
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