5 lbs Yukon Gold potatoes (do not overcook, just cooked so a fork goes in, but not too soft. Drain, cool and then place in the refrigerator, before you peel. Once completely cooled, peel and dice into small pieces).
4 to 5 sticks celery, finely chopped.
8 to 10 strips of bacon, fried crispy and then finely chopped (Scott's tip, use the honey baked bacon from Costco).
1/2 purple and 1/2 sweet onion, finely chopped.
6 hard boiled eggs. Dice 4 of them and mix in with the potatoes. The other 2 are sliced and put of the top for garnish.
3/4 cup mayonnaise.
Layer together potatoes, celery, bacon, onions, and eggs with mayo and season with salt, pepper and lawrys season salt. Mix all together.
Do not feel like you are putting too much mayonnaise, the potatoes soak most of it up.
Layer sliced eggs on the top and sprinkle with paprika for garnish.
(Scott's tip - he puts the celery, egg, onion and bacon into separate small bowls, then he layers the cut potatoes with these items and repeats, for easy mixing).
Serve and ENJOY!!!!
3 comments:
Sister-in-law, Gail, can confirm the yumminess of this recipe. It is a lasting tradition.
Sister-in-law, Gail, can confirm the yumminess of this recipe. It is a lasting tradition.
Danielle, you did a great job with the potatoe salad; Scott's Mom, Pauline, would be proud!
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