Potato Salad With Bacon, Olives, and Radishes
I've cherished and relied on this uncomplicated yet delectable recipe for more than two decades. It's a culinary tradition I've shared with my daughters and son, and they, in turn, have introduced it to their friends.
Ingredients
- 5 potatoes
- 1 pound bacon
- 2 stalks celery
- 4 small green onions
- 12 stuffed green olives
- 5 radishes
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
Instructions
- Wash and peel the potatoes and cut into 1/2-to-3/4-inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.
- Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
- Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard-boiled eggs on top. ENJOY!!!
Nutrition
Calories: 677kcalCarbohydrates: 41gProtein: 15gFat: 51gSaturated Fat: 15gCholesterol: 66mgSodium: 1040mgPotassium: 990mgFiber: 4gSugar: 2gVitamin C: 29mgCalcium: 32mgIron: 1mg
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