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Red Potato Salad
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Hearty and wonderful from the first bite to the last!
|2 lbs new red potatoes, scrubbed clean|
|1 pound bacon|
|1 onion, finely chopped|
|1 celerystalk, finely chopped|
|2 cups mayonnaise|
|to taste salt and pepper|
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still fi rm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery.
- Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
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