Bacon Potatoe Salad

Norma’s Notes

Bacon is the key in many recipes, and this one is no different.
I precook and freeze bacon, trust me, this step makes life so much easier. Be sure to blot excess grease off cooked bacon before bagging.
Potatoes and eggs can be cooked a day ahead and stored in the fridge.
Salad is best if mixed and refrigerated for a couple of hours ahead of time and is even better the next day as the flavours meld.
This salad is fantastic with barbecued steak, chops, ribs, burgers, hot dogs, smokies or fried chicken.
Make ahead and take it to the field or send it for lunch with a cold pack.

Ingredients

Salad

4 lg potatoes, boiled, cubed

6 eggs, hard-boiled, cubed

8 bacon slices, cooked and chopped

1/4 cup radishes, chopped

1/4 cup celery, chopped

1/4 cup red onion, chopped

Dressing

1/2 cup mayonnaise or Miracle Whip

3 tbsp sour cream

1/4 cup milk

Juice of 1/2 lemon (fresh squeezed)

1 tbsp Dijon mustard

1/2 tbsp white sugar

1 tbsp chopped chives

1 tbsp parsley flakes

1 tsp Worcestershire sauce

1/8 tsp Tabasco sauce

1/2 tsp salt

1/2 tsp pepper

paprika

Directions

Mix potatoes, eggs, onions and bacon together.
Blend dressing ingredients, pour over salad and mix.
As your final step, dust the top of the salad with paprika for additional colour and flavour.

Serves 6.

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