Bacon, Black Olive, Potato Salad
We started making this amazing potato salad about 25 years ago. My younger sister Suzie came to work for us at our little Café; The Mad Coyote Café. Kathy ran the place and Suzie showed us how to make this. We knew right off that it would be a big hit. Suzie had made it for a sandwich shop she had worked at in Tucson where it (the potato salad) won the best of Tucson award several times. After we closed the café one of the comments our old customers would make was how they missed that Potato Salad. We have been serving it, at our functions, ever since.
8 Lbs. Russet potatoes
4 sticks celery, chopped
1 bunch scallions, chopped
1/2 green bell pepper, chopped into 1/4 inch cubes
1/2 red bell pepper, chopped into 1/4 inch cubes
1 Lb. bacon fried crisp, drain and crumble
2 - 2 1/4 oz can sliced black olives, drained
2 cups heavy mayonnaise
2 tsp. yellow mustard
Celery salt and pepper to taste
Boil potatoes, with skin on, until tender, 30 to 40 minutes. Remove
potatoes from water and let cool overnight in the refrigerator. Peel
potatoes and cut into 3/4 inch cubes.
In a large mixing bowl combine mayonnaise, mustard, olives, bacon, bell
pepper, scallions, and celery. Mix well and then fold in potatoes. If
needed add a little more mayonnaise. Celery salt and pepper to taste.
Serves 12 to 15.