Potato Salad

This is the potato salad my mom made for the brother 
sister dinner at Grandpa's earlier this month.
- Courtney Dana

Ingredients: 2 1/2 c. unpeeled red potatoes, cooked and sliced 1 tsp sugar 1 tsp cider vinegar 2 hard boiled eggs, shelled and sliced 4 slices crisp bacon, chopped 1/2 c chopped onion 1 1/2 tsp salt 1 1/2 ts[ celery seed 3/4 c Best Food mayonnaise Directions: Sprinkle cooked and sliced potatoes with sugar and  vinegar. Let sit for 10 minutes. Add onions,  seasonings and mayonnaise; toss and blend well.  Fold in eggs and bacon pieces. Chill. Number Of Servings:Serves 6.

Emeril's Favorite Potato Salad

I'm not a huge fan of potato salad, but this was very good. I used regular baking potatoes and chopped them into small chunks instead of ''halves.''
Melissa Chandler

14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well 6 slices crisp cooked bacon, crumbled 6 hard-boiled eggs, roughly chopped 1/3 cup finely chopped red onion 1/3 cup finely chopped celery 1 cup ranch dressing 2 tablespoons chopped parsley leaves 1 teaspoon salt 1/2 teaspoon black pepper Directions: Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15-20 minutes. Drain, cool, then cut the potatoes into halves. In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.