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Potato Salad with Bacon & Black Olives
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8 Lbs. | Russet potatoes |
4 sticks | celery, chopped |
1 bunch | scallions, chopped |
1/2 | green bell pepper, chopped into 1/4 inch cubes |
1/2 | red bell pepper, chopped into 1/4 inch cubes |
1 Lb. | bacon fried crisp, drain and crumble |
2 - 2 1/4 oz can | sliced black olives, drained |
2 cups | heavy mayonnaise |
2 tsp. | yellow mustard |
Celery salt | |
pepper to taste |
Boil potatoes, with skin on, until tender, 30 to 40 minutes. Remove potatoes from water and let cool overnight in the refrigerator. Peel potatoes and cut into 3/4 inch cubes.
In a large mixing bowl combine mayonnaise, mustard, olives, bacon, bell pepper, scallions, and celery. Mix well and then fold in potatoes. If needed add a little more mayonnaise. Celery salt and pepper to taste.
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