HILL COUNTRY POTATO SALAD

HILL COUNTRY POTATO SALAD

• 2 1/2 lb. medium-size baby Yukon gold potatoes
• 2 tsp. salt
• 6 center-cut bacon slices
• 4 hard-cooked eggs, peeled and diced
• 3/4 cup chopped celery
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 1 ( 4-oz ) jar diced pimiento, drained
• 2 tbls. coarse-grained mustard
• 1/2 cup diced dill pickles (optional)

Bring potatoes, salt, and water to cover to a boil in a medium saucepan over medium-high heat.  Reduce heat to medium-low, and cook 10-15 minutes or until tender;  drain and rinse under cold water 1 minute.  Drain well.

Cook Bacon in a large skillet over medium-low heat 8 minutes or until crisp;  remove bacon, and drain on paper towels,  reserving 2 tbls. drippings.  Crumble bacon.

Peel potatoes, and cut into 1-inch pieces.  Combine potatoes, bacon, reserved 2 tbls. warm drippings, eggs, next 5 ingredients, and pickles, if desired, in large bowl.  Add salt and black pepper to taste.  Serve warm or at room temperature.