-
1
In large pot, put potato chunks in 2 qts of water and bring to boil, cover and cook about 10 minutes. Drain.
-
2
In frying pan, cook bacon until slightly crisp. Take out of pan to cool.
-
3
Note: Add 2 tblsp vegetable oil to pan if you are using precooked bacon and you need oil to fry onions.
-
4
Add diced onions and boiled potatoes, cook until slightly browned.
-
5
Use 1 tblsp of oil or bacon grease to coat a 4 qt casserole dish.
-
6
Add onions and potatoes.
-
7
Cut cooked bacon into pieces.
-
8
Preheat oven 350*.
-
9
In mixing bowl, add bacon, grated carrots.
-
10
pimentos, mayonnaise, margarine, sour cream, celery seed, bonapetite seasoning, yellow mustard, salt and pepper.Mix well.
-
11
Note: Delete 1/2 tsp salt if using bonapetite seasoning, that has salt, pepper and garlic. If you don't have that seasoning, use 1 clove crushed garlic or 1 tsp minced fresh garlic in a jar, the salt and white pepper.
-
12
Caution: Use mustard only if you love the flavor of mustard because it will really flavor when combined with the mayonnaise.
-
13
Pour over potatoes and onions.
-
14
Cover the casserole.Cook one hour.If refrigerated allow an extra 10 minutes cooking time.
-
15
After cooking let set 10 minutes.
-
16
Addition: Serve a bowl of grated cheese on the side to sprinkle on top of each serving if desired.
