Ingredients
4 slices bacon
4 lb red potatoes
1 Tbsp butter
2 medium red onions
2 stalks celery
2 Tbsp red wine vinegar
2 Tbsp fresh chopped oregano
2 tsp Dijon mustard
1 tsp salt
1 cup mayonnaise
Preparation
Saute bacon til crispy. Cool and crumble to make bacon bits.
Cover half-inch diced potatoes with water and simmer for 5 minutes. Drain and cool.
Saute diced onions and diced celery stalks in butter for 5 minutes.
Mix potatoes in large bowl with onions, celery, and remaining ingredients. Sprinkle with bacon bits and sliced, black pitted olives.
