Annie Dent's Bacon and Egg Potato Salad


2 lbs. red potatoes, cut into 1 inch cubes
1/2 lb. of cooked bacon crumbles
3 green onions, finely chopped
2 celery ribs finely chopped
2 Tbsp. diced pimento, drained
2 large fully boiled eggs, finely chopped
3/4 tsp. salt
1/4 cup of mayonnaise
1/2 cup sour cream


Boil potatoes in a Dutch Oven over medium heat for 15 to 18 minutes or until tender. Drain and set aside to cool.

Place potatoes in a large bowl and add bacon, chopped green onions and next 5 ingredients.

Stir together mayonnaise and sour cream until blended. Pour over potato mixture and toss gently. cover and chill at least 1 hour.
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