1238. CREAMY POTATO SALAD with BACON and PIMENTOS

yields 12 servings


5 lbs. potatoes
2 cups mayonnaise
1/4 cup mustard
1/4 cup milk
8 slices bacon
1-1/4 cups celery, chopped
1 large white onion, diced
4-oz. jar diced pimientos, drained
salt and pepper to taste

Peel potatoes. Dice into 3/4-inch cubes and boil until tender enough to pierce with a fork. Drain and allow to cool. In a small bowl, mix mayonnaise, mustard and milk and set aside. Fry bacon, drain on paper towels and crumble. In a large bowl, mix cooled potatoes, celery, onion, bacon, pimientos and mayonnaise mixture. Salt and pepper to taste.


courtesy of: Cleveland Seniors, 3150 Payne Avenue, Cleveland, Ohio 44114, 216-781-4131