Title: Justin Wilson's Potato Salad
Categories: None
Yield: 1 servings

6 RUSSET POTATOES WITH SKINS
-LEFT ON; (up TO 8)
COUPLE ONIONS CHOPPED
CHOPPED PIMENTOS
SWEET PICKLE RELISH
DILL PICKLE RELISH OR
-CHOPPED DILL PICKLES
1 tb (BIG) OF LOUISIANA HOT SAUCE
8 STRIPS OF FRIED BACON
-CRUMBLED; (up TO 9)
A LITTLE BACON GREASE
MUSTARD
MAYONNAISE

Fry the bacon, then crumble it up once it has cooled. Add crumbled bacon
and drippings and hot sauce to cooked chopped potatoes ; leave skin on the
potatoes. Add relishes, onions, pimentos and a little more bacon drippings
if needed and stir. Add equal portions of mayonnaise and mustard. Chill in
the ice box all day and by the time your brisket is ready this will be too.
No lie!! This is good stuff.

Posted to CHILE-HEADS DIGEST by Judy Howle on Mar 10,
1999, converted by MM_Buster v2.0l.