4 lb Potatoes, Diced
8 large Egg, Diced
7 oz Pimiento, Chopped
1 cup Mayonnaise
3 tsp Prepared mustard
2 large Onions, Diced
2 tsp Salt
Lettuce leaves, Optional
1/4 lb Bacon slices, Diced
2 tbsp Celery Salt
4 large Jalapenos, Chopped
2 tbsp Black pepper
5 tbsp Pickle relish, Dill or Sweet
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In large saucepan, cover potatoes with water, and cook until tender but firm. Drain and cool. Boil eggs and dice. Fry bacon until crisp. Combine egg , bacon, jalapenos, pimientos, mayonnaise, mustard, onions, salt, celery salt, and pepper Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves, if desired. NOTES : This recipe started out as Charleys "Six Pack" Potatoe Salad....but....a couple friends came over while we were putting this gem together and hence....Charleys "One Case" Potatoe Salad made its debut...<g> I'm always open to suggestions and comments...so it you have any send to me at..cvanbure@nctsdg.navy.mil
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