Creamy Potato Salad

5 pounds potatoes

2 cup mayonnaise

1/4 cup mustard

1/4 cup milk

8 slices bacon

1-1/4 cup celery, chopped

1 large white onion, diced

1 (4-oz.) jar diced or sliced Dromedary® pimientos, drained and rinsed

Salt and pepper to taste

Peel potatoes, dice into 3/4-inch cubes and boil until tender enough to pierce with a fork. Drain and allow to cool. In a small bowl, mix mayonnaise, mustard and milk
and set aside. Fry bacon, drain on paper towels and crumble. In a large bowl, mix cooled potatoes, celery, onion, bacon, pimientos and mayonnaise mixture. Salt and pepper to taste.

Makes 12 servings.