Cathy's Potato Salad

Ingredients:

1 lb bacon
3-4 hard-boiled eggs

5 lbs russet potatoes or yukon gold
1 cup diced sweet pickle
2 cups diced celery

2 1/2 cups mayonnaise
1 cup sour cream
1/4 cup yellow mustard

salt
pepper

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1/2 Order:

12 lb bacon
2-3 hard-boiled eggs

2 1/2 lbs russet potatoes or yukon gold
1/2 cup diced sweet pickle
1 cups diced celery

1 1/4 cups mayonnaise
1/2 cup sour cream
2 tbls yellow mustard

salt
pepper

Preparation:

Cut potatoes into chunks and boil until fork tender then remove from heat, drain and cool. While potatoes are boiling, cook bacon saving the grease. Chop bacon into small pieces and cut eggs into slices.

Stir together mayo, sour cream, mustard and bacon grease, then mix all ingredients except for the eggs together with dressing and add salt and pepper to taste. Put mixture into serving dish and lay eggs decoratively on top of mixture


By Cathy Montes