Potato salads are great side dishes as well as appetizers. Served in nice presentation forms, they can make awesome party foods.
- 6 large baking potatoes
- 2 onions, peeled, sliced
- 3 eggs, boiled hard
- 1 red bell pepper, chopped
- 6 bacon slices, chopped
- 4 tablespoons mayonnaise
- 20-30 black olives, cored
- 1 teaspoon vinegar
- salt, pepper to taste
Heat the oven at 350F. Bake the potatoes for 60 minutes. Try them with a fork to see if they are done. If the fork doesn’t go in easily, extend the baking time by 10-15 minutes. Remove the potatoes from the oven and let them cool. If you want them to cool faster, you can immerse them in cold water.
Boil the eggs hard. This means that after the water starts to boil, you need to cook them for 15 minutes.
After the eggs are cooked, let them cool and slice them thin. Peel and slice the onion. Cut the olives in quarters. Peel and dice the baked potatoes in chunks of about 1.5 inch thick. Dice the bacon and the red bell pepper. Put all these in a large bowl, add mayonnaise, vinegar, salt and pepper. Mix gently until the mayonnaise – vinegar combination forms a film that covers all other ingredients. If needed, add more mayonnaise.
Refrigerate the salad for 30 minutes before serving.