Grandma'S Potato Salad

1. 1

   Hardboil the eggs. Let cool, peel, cut in half and scoop out the yolks into a bowl. Chop the whites finely and put in a large bowl.

2. 2

   Peel and chop the potatoes into bite-size pieces. Boil in well-salted water until tender. Cool, then add the potatoes to the bowl with the egg whites.

3. 3

   Peel and chop the onions, finely. Mix with the entire jar of pickle relish and add to potato mixture.

4. 4

   Fry the entire pound of bacon until crispy, then crumble or chop. Add to potato mixture.

5. 5

   Mix the egg yolks and Miracle Whip until smooth, then blend into potato mixture.

6. 6

   Add salt and pepper to taste.

7. 7

   Store in refrigerator until ready to eat. Usually best prepared the day before you intend to serve it.

* Per serving · 4 servings · Values may vary.

No additional tips available.