6 cups of potatoes (red, white, and/or yellow)
½ good-sized onion (diced)
1 medium tomato (diced)
½ green pepper (diced)
2 stalks of celery (diced)
2 hard boiled eggs
¼ cup minced raw carrots
¾ cup Miracle Whip (or mayonnaise)
¼ cup mustard
2 T bacon bits
Chili powder or paprika
Celery leaves or parsley.
Wash fresh ingredients. Cube potatoes (do not peel) into 1- or 2-inch pieces. Add to
stockpot and bring to boil. Cook until you tender (can pierce with a fork, but not so long they are mushy). Drain in colander and set aside to cool. Dice onion, pepper, celery, tomato, and add into large bowl. Add minced carrots. Chop one egg, and add to bowl. Add potatoes, mayonnaise, bacon bits, and mustard and mix well. Add salt and pepper to taste. If the salad is too pasty, you can add small amounts of mayonnaise and mustard to.soften. the blend. You want to try to keep it .chunky.. When finished, scoop salad into serving dish and with a wet spoon, flatten surface. Slice the last egg long-wise into ovals. Place on top of salad in a flower shape and garnish with parsley or celery leaves, and chili powder/paprika.
This very colorful salad provides a hearty addition to any meal. It is also a nice item to prepare to bring to a potluck or cook out. Ingredients are variable and you can modify to your own tastes and preferences. Go ahead; bring some .trash. to dinner.