Place bacon on a parchment-lined cookie sheet and place in
cold oven.
Set oven to 400 degrees.
Cook until crispness desired.
Place water and rack inside pressure cooker. Place potatoes
on top of rack and cook on high for 3 minutes (4 minutes for
softer potatoes).
Skins can be removed or left on. Cut potatoes into 1 inch
cubes.
Combine potatoes, bacon, celery, onion, pimentos, pepper
and salt in a large bowl.
Add sour cream and mayonnaise and combine well.
Cover potato salad and chill for at least 1 hour before serving.
Originally Submitted
7/6/2013
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