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RECIPES/Sides
Ballpark Potato Salad
Mouth watering - rib sticking - guys and gals love it - go with anything potato salad.
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Recommended Servings
about fifteen or so servings.
COOKING
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INGREDIENTS
7-8 medium to large red or Yukon potatoes
1 lb. maple flavored bacon with about two thirds cup of the grease and scrapings form the pan
6-7 eggs.
1 ½ cup Hellman’s mayonnaise
salt
pepper
paprika
Instructions
Cook bacon crispy & reserve grease.
Peel and cut potatoes into small pieces. Boil until tender. Drain and cool in the refrigerator.
Hard boil eggs for ten to fifteen minutes. Cool in cold water.
Cube up cooled off potatoes.
Mix in scrapings from bacon and two thirds cup grease.
Cut up eggs and add to potatoes.
Crumble up bacon and add to potatoes.
Mix well with mayo. Salt and pepper to taste and garnish with paprika. Chill and serve.
RECIPE FACTS

Servings: about fifteen or so servings.

Nutritional information per serving

No nutrition information available

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