Ingredients:
5 lbs all-purpose white potatoes or 5 lbs red potatoes
1 1/2 cups mayonnaise ( We ALWAYS use Hellmann’s Light…you made need more depending on how you like it)
6 eggs
8 slices bacon, fried crisp,drained and crumbled ( about a half pound)
1 teaspoon bacon drippings
1 teaspoon white vinegar
1 medium onions, chopped fine
2 celery ribs, chopped fine
1 teaspoon parsley flakes
1 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
Directions:
Boil eggs and potatoes until potatoes are fork tender.
Allow to cool until easily handled, or refrigerate for several hours or even overnight.
Peel potatoes, if desired, and cut into 3/4 inch cubes; set aside.
Peel and dice hard-boiled eggs.
Place eggs in a large bowl and add mayo, crumbled bacon, onion, celery, parsley, salt and pepper.
Stir to combine well.
Add potatoes to bowl; sprinkle with bacon drippings and vinegar.
Gently fold potatoes into mayo mixture until incorporated (I sometimes use my hands for this).
Chill until ready to serve.
Servings: 16
Time preparation: 30 min.
Time total: 60 min.