Recipe of the Week: Mom’s Potato Salad

From: Vol. 1, Issue 8, May 11-17, 2006

Adele’s Cafe
111 W. Avenida Palizada
949.366.1121, www.adelescafe.com
Chef: Adele Lux

Mom’s Potato Salad

6 eggs
6 potatoes, peeled and cut in big pieces
1 onion, diced
3 stalks of celery, diced
6 pieces of crispy crumbled bacon
2 tablespoons of bacon grease
(I would use nothing else.)
1 teaspoon salt or to taste
(I use Lawry’s.)
and a half teaspoon black pepper
and a half cup mayo

Boil potatoes and eggs together until potatoes are all the way cooked. Peel eggs under cold water. Chop eggs. Add all ingredients and mix together. Make sure to mix while potatoes are hot. Refrigerate and serve.