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Bacon & Egg Potato Salad

Paula Nemzek for KCTS 9 Cooks

This potato salad won a prize at our office potluck potato salad contest. Looks like ordinary potato salad, but the taste is a winner.

serves 12

2 pounds new red potatoes, scrubbed
4 hard-boiled eggs, peeled and chopped
1 pound bacon
1 bunch green onions, sliced
1 stalk celery, finely chopped
1 teaspoon celery seed
11/2 cups mayonnaise
2 teaspoons sugar
1 tablespoon apple cider vinegar
1 teaspoon mustard

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Or save time by cooking potatoes in the microwave.
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, crumble and set aside.
Chop the cooled potatoes in large dice, leaving skin on. An hour before serving, add to a large bowl, along with the eggs, bacon, onion and celery. You don’t want to add the bacon any sooner or it will get soggy.
Mix mayonnaise with sugar, vinegar and mustard. Add just enough mayonnaise mixture to coat everything lightly. Chill for an hour before serving.


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