When in doubt, add bacon!

The 4th of July means it's time for friends, family and fireworks.  And of course this means get-togethers and lots of food!  Tomorrow I am taking Red Potato Salad to once such event.  So today, I am making said potato salad so the flavors can rest and meld overnight.  Yes this is important...

You need about two pounds of red potatoes, and then you need to boil them....which gets the kitchen nice and hot and steamy...but it needs to be done.

After they are tender but not falling apart drain them and stick them in the fridge to cool COMPLETELY...it's easier handling a cold potato rather than burning your fingers on a hot one, and they tend to be easier to cut.

While the potatoes are cooling it's time to brown up some bacon (like you are surprised that I'm using bacon)

and boil the eggs                                           takes 20 minutes

Once the eggs are done, and peeled, put them in the fridge too, on top of the potatoes is just fine...less dishes

As soon as everything is cool, cube the potatoes, slice the eggs (I have a handy multi-slicer for my eggs) and chop up the bacon, green onion and celery.  Throw this all back into the original chilling bowl...less dishes this way.

In a separate bowl, mix up the mayo, sour cream and pepper.  If you are feeling a bit frisky, like I am, you can also add a few tablespoons of the bacon drippings to the mix for that extra bacony taste!

Combine the dressing with the potatoes eggs and bacon...stir to mix then cover and refrigerate until ready to serve!  Just remember this has eggs and mayo, so don't leave it out in the hot sun all day!