Mom's Potato Salad

3–4 lbs. potatoes

¼ lb. bacon, chopped

3 TB vinegar

1/2 cup mayonnaise

1 stalk celery, chopped

½ onion, chopped

1/2 green pepper, chopped

salt & pepper

Boil potatoes in their skins until tender, then drain. While potatoes are cooking, fry bacon until crisp. Remove bacon, saving bacon grease. When potatoes are cool enough to handle, but still warm, peel and cut into cubes. Pour vinegar and about 2 TB warm bacon fat over potatoes. Add bacon, mayonnaise, celery, onion and green pepper, mix well and season to taste with salt and pepper.

© Kelly's Cookbook 2017