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Picnic Potato Salad

by Tom Fleming

INGREDIENTS

10 lb. Red “B” potatoes

1 lb. Apple-smoked bacon

2 Medium red onions minced

1 TBSP Fresh minced garlic

2 Ribs celery, minced

3 Cups mayonnaise

¼ Cup Dijon mustard

1/8 Cup apple cider vinegar

Salt and pepper to taste

METHOD:

Wash and place potatoes in a large pot with cold water. Cook over medium high heat until knife tender. While potatoes are cooking place bacon in skillet and cook till crispy. Remove from pan and add onions, celery and garlic. Cook over medium heat until translucent and reserve. Chop bacon into medium pieces.

In large bowl combine mayonnaise, mustard, vinegar, and vegetable mixture. When potatoes are finished, remove from pot and allow to cool to touch. Use a paring knife to peel skin and reserve potato. Cut potato into medium diced and add to mayonnaise mixture. Add chop bacon and season to taste with salt and pepper.

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