Potato Salad

Patricia Griffin

Ingredients

1/2 Pounds Fried Bacon
1 1/2 Cups Mayo
1 7/8 Tablespoons Mustard
2 7/8 Tablespoons Dill Relish
4 7/8 Chopped Green Onions
6 7/8 Hard Boiled Eggs
6 7/8 Medium Potatoes

Instructions

Boil potatoes until semi-soft (leave a little undercooked so that potatoes don't turn to mush in salad). Drain the potatoes and let cool. In a large mixing bowl combine diced eggs, green onions, relish, mustard, sliced bacon, and cubed potatoes. Mix ingredients together well. Slowly begin to add the mayo; add enough to combine salad and allow to be a little wet. Continue to add so that salad is not dry.