Country Bacon Potato Salad

This is a FABULOUS recipe for potato salad that my neighbor in Spanish Fork, Utah gave me. I could sit down and eat the whole bowl!

4 cups red potatoes, whole and unpeeled (~1 1/2 pounds)
6 slices of bacon, cooked and crumbled*
6 hard-boiled eggs, chopped
1/2 c. green pepper, finely-chopped
1/2 c. onion or one bunch green onions, chopped
1 c. Miracle Whip (or more to achieve the desired consistency)
salt and pepper

Cook potatoes in boiling water just until fork-tender. Don't overcook. Cut into chunks. Cook eggs in boiling water until hard-boiled. Peel, slice and cool. Mix Miracle Whip with salt and pepper to taste. Combine all ingredients. Chill before serving.

*I use the Hormel pre-cooked and crumbled bacon (NOT bacon bits) that you can buy at the grocery store or in bulk at Costco.

Here's a handy tip if you're taking the potato salad to an outdoor event . . .

Take a 9 x 13 glass pan and a smaller pan that will fit inside of the 9 x 13 pan (like a bread pan maybe). Put the smaller pan inside the large pan and fill the larger pan with water, keeping the smaller pan centered. (Maybe put a little water in the smaller pan just so it will stay weighted down in place.) Remember - water expands when it freezes, so don't fill the larger pan all the way with water. Freeze for several hours. Take the pans out of the freezer for a minute or two so you can pry the smaller pan out of the ice block. Put the larger pan back in the freezer until you are ready to leave the house with your yummy dish. Serve the salad from the smaller pan which is kept nice and cool by the ice. :)