Mom's Potato Salad

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   1.

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   Cut up bacon into small pieces.

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   I use kitchen shears, but you can use a knife.

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   Works best when bacon is slightly frozen if using a knife.

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   2.

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   Fry bacon and remove from pan.

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   Pour bacon grease out of pan and put in the refrigerator to cool.

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   3.

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   Cut potatoes up into 3/4 inch cubes and boil until firm but cooked.

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    I really prefer to bake the potatoes then put in the fridge overnight.

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    Peel and then cut up.

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    They seem to stay more firm this way, but this only the way to do it if you plan ahead.

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    4.

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    Drain potatoes and let cool or run cold water over them.

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    5.

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    Mix all the bacon grease, mayo, mustard and paprika well.

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    Salt and pepper to taste.

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    Taste it here to make sure it is well seasoned before you add to the potatoes.

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    6.

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    Cut up eggs and add to potatoes.

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    7.

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    Gently toss mayo mixture with the potatoes so you don't make mashed potatoes.

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    If too dry, gently mix in more mayo.

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    Enjoy!

* Per serving · 4 servings · Values may vary.

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