Potato Salad

This recipe sent in by: Billy C. Rhea, of Romance, AR. Thanks Billy!

  Yield: Serves 20-25

    5 lb. Potatoes; peeled, cooked and sliced
    1 lb. Bacon; cooked until crisp and reserve drippings
    12 hard boiled eggs; peeled and chopped
    4 stalks of celery, finely chopped
    2 med. onions, finely chopped
    2 tsp. chili powder
    2 tsp. garlic powder
    1 jar mayonnaise or salad dressing
    Sprig of parsley and cherry tomatoes for garnish – optional


    In large bowl, mix potatoes, eggs, celery, onions, chili powder, and garlic. Break bacon into small pieces and add to mixture. Pour in drippings. Add mayonnaise, sufficient to moisten as desired. Smooth top in serving bowl. Sprinkle top with paprika. Chill over-night. Add garnish before serving.