Tina’S Potato Salad

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   Cut potatoes into 1-1/2 in. cubes. Boil until fork tender. Let cool. Place bacon in between 2 paper towels on a microwave safe dish. Cook bacon for 1 minute per slice. Let cool. In a medium bowl combine celery, 4 of the 6 eggs, onion, miracle whip, mustard, horseradish, vinegar, and seasonings until thoroughly mixed. Stack bacon together and using kitchen scissors, slice on the short, into 1/2 in ribbons over the bowl with the creamed sauce. Add cooled potatoes and stir gently until well mixed. Add remainder of the eggs to the top of the potato salad, sprinkle with more paprika.

* Per serving · 4 servings · Values may vary.

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