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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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