My Recipe Collection

Yankee Potato Salad

Yankee Potato Salad

2-1/2 lbs Idaho potatoes
6 hard-boiled eggs
4 slices bacon, fried (reserve grease)
3 celery stalks, chopped
1 medium onion, chopped
1 tsp. salt (or to taste)
2 tsp. pepper (or to taste)
1 cup mayonnaise
2 large dashes malt vinegar
1 dash paprika

Peel potatoes, chop into approximately 1-inch cubes, and boil for 20-25
minutes or until tender. If you are adept, you can cook the eggs in the
same pot while the potatoes simmer. Fry the bacon until crisp and retain
the drippings. Peel and chop the eggs, drain the potatoes and mix with
eggs. Mix all the other ingredients (including bacon drippings) together
(except paprika). Gently mix with potatoes and eggs. Top with a
sprinkling of paprika and crumbled bacon. Like many potato salads, this
is better if chilled for several hours or overnight before serving.

Source: Hungry Monster
http://www.joycesfinecooking.com/Potatoe%20Recipes/yankee_potato_salad.htm

posted by Kate @ 2:58 PM