Up there, there is a local version of potato salad to eat cold. It is a very filling version.
7 potato (large potatoes)
2 sli bacon (cooked)
2 egg (hard boiled)
3⁄4 c mayonnaise
1⁄4 c vinegar
3 scallion (finely chopped)
seasoning (salt and pepper to taste)
- Wash and peel potatoes, cut into quarters. Boil in a large pot of salted water until tender, not mushy. Drain and cool enough to handle. Dice into 1-inch squares.
- Slice 5 thin slices off of 1 of the radishes and set aside. Chop the remaining radish finely. Crumble one slice of bacon, cut the reaming bacon into 1/2-inch pieces. Set these aside. With one egg, slice off the ends, then thinly slice five slices from the center and set aside. Dice he remaining eggs. Toss all the diced vegetable and crumbled bacon slices together gently.
- Mix the mayonnaise with the vinegar, and a good dash of seasoning salt. Stir this into the potatoes and diced vegetables. Top with the sliced, set aside ingredients. Sprinkle the top with paprika and chill for 2 hours.