Tina’S Potato Salad

• 5-10 medium russet potatoes
• 6-8 slices of bacon, sliced
• 3-5 stalks of celery diced
• 6 Boiled eggs largely diced
• 1 large red onion diced
• 1-1/2 cups of miracle whip
• 1 tbsp of Dijon mustard
• 1 tbsp of horseradish
• 3 tbsp of apple cider vinegar
• 1 tsp of adobo
• 1 tsp of lemon pepper
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 tsp of sweet paprika plus
• Salt and pepper to taste

1. Cut potatoes into 1-1/2 in. cubes. Boil until fork tender. Let cool. Place bacon in between 2 paper towels on a microwave safe dish. Cook bacon for 1 minute per slice. Let cool. In a medium bowl combine celery, 4 of the 6 eggs, onion, miracle whip, mustard, horseradish, vinegar, and seasonings until thoroughly mixed. Stack bacon together and using kitchen scissors, slice on the short, into 1/2 in ribbons over the bowl with the creamed sauce. Add cooled potatoes and stir gently until well mixed. Add remainder of the eggs to the top of the potato salad, sprinkle with more paprika.

potatoes, bacon, stalks of celery diced, eggs, red onion, miracle whip, mustard, horseradish, apple cider vinegar, lemon pepper, onion powder, garlic, sweet paprika, salt

Taken from www.epicurious.com/recipes/member/views/tina-s-potato-salad-1224426 (may not work)