Potato Salad

• 5 whole Potatoes
• 1 package Maple Flavored Bacon, Cooked And Crumbled
• 8 whole Hard Boiled Eggs, Chopped
• 1/2 cups Mayonnaise, Plus More If Wanted
• 1/2 cups Miracle Whip
• 3 Tablespoons Sweet Relish
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 teaspoons Cayene Pepper

1. The key to good potato salad is in the preparation of your potatoes.
2. We like them well cooked, but not mushy.
3. (Potato salad should never be confused with mashed potatoes.)
4. Chop the uncooked potatoes into 1 inch cubes, its okay if some are a bit smaller.
5. Boil the cubed potatoes just until the largest pieces can be squashed with the tines of a fork, this is probably 6 to 8 minutes.
6. Immediately remove from water into a colander and rinse with cold water.
7. You must stop the cooking process.
8. Youll want to have enough room in the colander to mix the potatoes with a wooden spoon so you can get the ones on the bottom nice and cool.
9. If theyre over cooked, theyll get mushy.
10. Once theyre nice and cool, put them in a glass bowl, cover with cling wrap and put in the fridge.
11. Next combine all your other ingredients.
12. By the way, its important that youve cooked maple bacon, not regular bacon.
13. That subtle maple flavor makes a huge difference in taste.
14. If you dont like Miracle Whip, you can use all mayo, but we like the tang of Miracle Whip, so use half and half.
15. Once the potatoes are cool (you dont want to add mayo to hot potatos, blech), then mix the two sets of ingredients together chill for an hour or two, then sit there with the bowl on your lap and start eating while you make up an excuse to tell the rest of your family why half the potato salad is gone.

potatoes, maple, eggs, mayonnaise, miracle whip, sweet relish, salt, pepper, cayene pepper

Taken from tastykitchen.com/recipes/salads/potato-salad/ (may not work)