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6 medium potatoes
1 c. celery, diced
1/2 c. onions, chopped fine
3 eggs, hard-boiled
6 strips bacon
2 Tbsp. bacon fat
1 c. Marzetti potato salad

Peel and cut potatoes 3/4-inch thick. Boil covered with
water until cooked, not soft. Cool and cut into cubes. Mix
with celery and onions. Slice eggs and add to mixture along
with the Marzetti dressing.
Fry bacon until crisp and crumble into small pieces.
Add bacon and the 2 tablespoons fat to mixture and allow the
flavors to blend. Chill in refrigerator or bake in oven at
350 degrees for 30 minutes. Serves about 8.
Every cook makes potato salad and most are different
versions of their mother's, etc. This is my original recipe
and is well worth a trial.

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