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| Bacon Potato Salad - Family Legacy |
"This recipe has been passed down for generations. Enjoy. It's savory!"
Ingredients :
- three kilos russet potatoes
- half of pound bacon, reduce into half of-inch pieces
- 1 huge onion, diced
- 3 stalks celery, sliced
- 6 hard-boiled eggs, quartered and sliced
- 2 cups mayonnaise
- 1/four cup milk
- three tablespoons sour cream (optionally available)
- 1/4 cup white vinegar
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon floor black pepper
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 8H55M |
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- Place potatoes into a large pot and cowl with salted water; carry to a boil. Reduce warmth to medium-low and simmer until slightly smooth, 15 to twenty minutes. Drain and funky. Remove skin from potatoes; area and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning on occasion, till evenly browned, about 10 mins. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs collectively 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 aggregate until included. Refrigerate eight hours or in a single day to allow flavors to mixture.
Notes :
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