In a skillet, sauté bacon, green pepper
and garlic just until edges of bacon become crispy. Drain on paper
towels. Reserve a few tablespoons of the drippings from the bacon.
Place potatoes in cold water in a medium saucepan. Add 1 teaspoon
salt and a small amount of the reserved bacon drippings. Boil until
fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.
In a small bowl, combine mayonnaise, mustard, cider vinegar, celery
seed, salt, and pepper.
Combine potatoes, green onion, and chopped eggs; add bacon, pepper
and garlic mixture. Season with salt and pepper, to taste.
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