German Potato Salad II

Ingredients

• 2 12 lbs russet potatoes
• peeled and sliced into 1/4-inch rounds
• 1 tablespoon salt
• divided
• 4 slices bacon
• 23 cup thinly sliced red onion
• 1 garlic clove
• minced
• 1 23 cups mayonnaise
• 3 tablespoons diced pimentos
• 1 tablespoon yellow mustard
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 34 teaspoon salt
• 12 teaspoon celery seed
• 14 teaspoon cayenne pepper
• 1 hard-boiled egg
• chopped
• sliced green onion
• garnish

Instructions

1. In a stockpot, place potatoes; cover with cold water, add 2 teaspoons salt.
2. Bring to a boil over med-high heat; decrease heat to a simmer, and cook for 7-8 minutes or just until fork tender; drain.
3. In a large skillet, cook bacon until crisp.
4. Remove bacon to paper towels to drain, reserving 1 tablespoon drippings in skillet.
5. Crumble bacon, and set aside.
6. Add onion and garlic to skillet; cook for 7 minutes or until tender, stirring often.
7. Stir in mayonnaise, pimiento, mustard, vinegar, sugar, salt, celery seed, cayenne pepper, and remaining 1 teaspoon salt.
8. Cook for 1 minute; remove from heat.
9. Add potatoes, chopped egg, and crumbled bacon, tossing gently to coat.
10. Serve warm or chilled; garnish with green onion.