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10 to 12 boiled, diced
1/2 lb. bacon, crumbled
1/2 c. vinegar
1 c. sugar
1 c. diced celery
1 medium onion, diced
1 green pepper, diced
6 Tbsp. mayonnaise
1 small jar pimento, drained

Fry bacon until crisp; drain and reserve 1/3 cup grease.
Add vinegar and sugar; cook until slightly thick. Cool until
lukewarm. Layer potatoes with celery, green pepper, onion,
pimento and bacon. Salt and pepper to taste. Dot with mayon-
naise and pour warm vinegar mixture over all layers. Stir
gently with wooden spoon to mix well. Beat when made 1 to 2
days ahead as time improves flavor. Refrigerate. Remove 1
hour before serving.

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