5 pounds potatoes, washed and sliced 1/4-inch thick
1 teaspoon salt
1 pound bacon
2 cups mayonnaise
1/2 cup sugar
1/4 cup white vinegar
Place the potatoes with the salt in a soup pot and add just enough water to cover them. Bring to a boil over high heat, then reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain and place in a large bowl.
Meanwhile, cook the bacon until crisp; let cool slightly, then crumble over the potatoes. Add the remaining ingredients; toss well. Serve hot.
NOTE: To give this a little more bacon flavor, add some of the bacon drippings along with the mayonnaise. And if you like your potato salad on the looser side, add up to an additional cup of mayonnaise. Don't worry if you can't make this right before serving; it tastes just as good chilled as it does hot.
curryverr
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