Time honored recipes from those featured on CUpS, and from our own family treasures.
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Mom’s Potato Salad

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Ingredients:

  • 3 pounds baking potatoes (6-8)
  • 1 pound bacon
  • 6 eggs, hard-boiled
  • 1 quart mayonnaise (use as needed)
  • 4-5 Tablespoons sweet pickle relish
  • 3-4 stalks celery, chopped
  • Salt and Pepper to taste

Instructions:

  1. Cut potatoes into chunks and boil until a fork goes through them easily. Drain and set aside to cool.
  2. Fry bacon until crisp (not burnt!) and drain on paper towels. After cooling, chop into small pieces.
  3. Coarsely chop hard-boiled egg.
  4. Add together all the ingredients in a large bowl. Cover and place in the refrigerator. Though you may begin eating as soon as all is blended, it is best the next day, after all flavors have melded together.

Yield: Serves 4-6 people.

Recipe courtesy of Mom, aka Louise.

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