1. In a stockpot, place potatoes; cover with cold water, add 2 teaspoons salt. 2. Bring to a boil over med-high heat; decrease heat to a simmer, and cook for 7-8 minutes or just until fork tender; drain. 3. In a large skillet, cook bacon until crisp. 4. Remove bacon to paper towels to drain, reserving 1 tablespoon drippings in skillet. 5. Crumble bacon, and set aside. 6. Add onion and garlic to skillet; cook for 7 minutes or until tender, stirring often. 7. Stir in mayonnaise, pimiento, mustard, vinegar, sugar, salt, celery seed, cayenne pepper, and remaining 1 teaspoon salt. 8. Cook for 1 minute; remove from heat. 9. Add potatoes, chopped egg, and crumbled bacon, tossing gently to coat. 10. Serve warm or chilled; garnish with green onion. ---------------------------------------------------------------------------
Nutrition
Ingredients
