Old-Fashioned Potato Salad – serves 24

15 potatoes
9 eggs, hard boiled
2 cups of chopped celery
1-1/2 cups chopped onion
1-1/2 cups sweet pickle relish
3/4 teaspoon garlic salt
3/4 teaspoon celery salt
3 tablespoons prepared mustard (Dijon)
3/4 cup of Hellmann’s mayonnaise or more if needed to taste
Freshly ground black pepper to taste

Optional – a touch of Cayenne to taste (AND YOU MUST TASTE)
12 slices of crispy, fried bacon, chopped or torn into 1/2-inch pieces 

1. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes.
2. Drain potatoes, cool, peel, and chop.
3. Place eggs in saucepan and cover with cold water.  Bring water to a boil; cover; remove from heat, and allow eggs to stand in hot water for 10 to 12 minutes.
4. Remove from hot water, cool COMPLETELY, peel and chop.
5. In a large attractive bowl, combine potatoes, eggs, celery, onion, relish, garlic salt, mustard, fresh pepper, and mayonnaise.  Mix well together and refrigerate until ready to serve. Then fold in bacon.
6. While salad is cooling in refrigerator, fry bacon. Drain on paper towels. Set aside until ready to add to potato salad.  Save bacon fat for later use.  

EQUIPMENT NEEDED:
Potato peeler or sharp paring knife         Measuring cups – dry
Measuring spoons                                   Large stock pot
Large saucepan with lid                          Large, attractive bowl
Rubber spatula                                      Large spoon
Cutting board                                        Skillet for frying bacon
Sharp knife                                           Tongs
Paper towels for draining bacon