[CH] Justin Wilson's Potato Salad

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Seems like someone was looking for this not too long ago and I just ran
across it.  

6 OR 8 RUSSET POTATOES WITH SKINS LEFT ON
           COUPLE ONIONS CHOPPED
           CHOPPED PIMENTOS
           SWEET PICKLE RELISH
           DILL PICKLE RELISH OR CHOPPED DILL PICKLES
           1 BIG TABLESPOON OF LOUISIANA HOT SAUCE
           8 OR 9 STRIPS OF FRIED BACON CRUMBLED
           A LITTLE BACON GREASE
           MUSTARD
           MAYONNAISE 
          
 Fry the bacon, then crumble it up once it has cooled. Add crumbled bacon
and drippings and hot sauce to cooked chopped potatoes ; leave skin on the
potatoes. Add relishes, onions,
pimentos and a little more bacon drippings if needed and stir. Add equal
portions of           mayonnaise and mustard. Chill in the ice box all day
and by the time your brisket is ready this       will be too. No lie!! This
is good stuff. 

Judy "MsChile" Howle   

Flavors of the South; Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462

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