Fourth of July Fare - Part 1

Seeing as how I had never made potato salad before, I decided it was about time to give it a go. I chose this recipe because of the traditional flavors and because of the addition of bacon. Bacon makes just about everything better!

Speaking of which, it seems that Rachael Ray would agree with me. Check out the recipe for Bacon-Crumble Apple Pie that was featured in the April 2008 issue of Everyday with Rachael Ray!

Unfortunately, I didn't get any photos of this one. Sorry I'm such a slacker!

Southern-Style Potato Salad
Source: CookingLight.com
4 pounds potatoes (about 4 large)
3 hard-cooked eggs, grated
1 cup mayonnaise
1/2 cup sour cream
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons sweet pickle relish
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound bacon, cooked and crumbled

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Stir together potatoes and eggs.
Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Cover and chill.

Sprinkle with bacon just before serving.