Recipe - Charleys One Case Potatoe Salad

4 pound Potatoes; Diced
8 lg Egg; Diced
7 ounce Pimiento; Chopped
1 cup Mayonnaise
3 teaspoon Prepared mustard
2 lg Onions; Diced
2 teaspoon Salt
Lettuce leaves; Optional
One fourth pound Bacon slices; Diced
2 tablespoon Celery Salt
4 lg Jalapenos; Chopped
2 tablespoon Black pepper
5 tablespoon Pickle relish; Dill or Sweet

In large saucepan, cover potatoes with water, and cook until tender but
firm. Drain and cool. Boil eggs and dice. Fry bacon until crisp. Combine
egg , bacon, jalapenos, pimientos, mayonnaise, mustard, onions, salt,
celery salt, and pepper Stir in cooled potatoes. Cover and chill. Serve on
lettuce leaves, if desired.
NOTES : This recipe started out as Charleys "Six Pack" Potatoe
Salad....but....a couple friends came over while we were putting
this gem
together and hence....Charleys "One Case" Potatoe Salad made its
debut...g
I'm always open to suggestions and comments...so it you have any
send to me
at..cvanbure@nctsdg.navy.mil