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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