5 potatoes
1 lb. bacon
2 stalks celery
4 small green onions
12 stuffed green olives
5 radishes
1/4 c. mayonnaise
1 tbsp. lemon juice
Wash
and peel the potatoes and cut into bite-size pieces. Bring a large pot
of salted water to a boil. Add the potatoes and cook until tender but
still firm, about 10 mins. Slice the bacon into small pieces and cook
over medium high heat in a large, deep skillet until evenly brown. Do
not overcook. Chop the celery, green onions, stuffed olives and
radishes into small pieces and put into a large bowl. Add the potatoes
and bacon and mix together. Add the mayonnaise and lemon juice to
taste, stir, and place in the refrigerator for a few hours to chill
before serving.
