Ingredients
3.5 pounds Fingerling Potatos
3/4 cup Chopped Onions
1/2 cup Chopped Celery
1 cup Mayonnaise
1/2 cup French Dressing
1/2 pound Bacon
Preparation
Chop the raw potatoes into largish cubes, and put in a pot of cold water.
Bring potatoes to a boil and cook for 15 + minutes until fork - tender. When cooked remove from water and set aside to cool down.
Meanwhile, fry up the bacon until crisp. Remove the bacon to a plate with paper towels to absorb excess fat. Reserve the rendered bacon fat for the dressing. Once the bacon is cool, crumble it in the paper towel.
Prepare the dressing, mixing together the mayonnaise, french dressing, the bacon fat. Mix in the bacon. Add salt to taste.
Once the potatoes have cooled, combine them with the onions, celery and dressing, mixing gently to not break up the potatoes. Refrigerate. Can be prepared up to a day before. Serve cold.
