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Potato Salad with Bacon, Olives and Radishes

2 lbs. fingerling potatoes

1 lb. bacon

2 stalks celery

4 small green onions

12 stuffed green olives

5 radishes

1/4 cup mayonnaise

1 lbsp. lemon juice

Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender but still firm. About 10 minutes.

Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.

Chop the celery, green onions, stuffed olives and radishes into small pieces and combine into a large bowl. Add the potatoes and bacon and mix together. Add mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a couple of hours to chill before serving.

If desired you can add a few hard boil eggs on top.