5 lb. bag small red unpeeled potatoes
1 (16 oz.) pkg. low sodium bacon, cooked crisp and crumbled or chopped
8 hard boiled eggs, sliced
6 oz. sharp cheddar cheese, sliced or cubed
1 cup baby dill pickles, cut in 8ths
1/2 cup medium black olives, cut each in half
1/2 cup green, pimento stuffed olives, cut in half
1/4 cup nacho jalapeno pepper slices (optional)

MARINADE:

bacon drippings
pickle juice
Cajun seasoned salt (Tony's)
black pepper

Do not use a flat tray as there will be a liquid marinade. This can be a work of art if you want it to be.

Wash potatoes. Slice to medium thickness and gently boil in salted water until tender. Cook bacon until crisp, then crumble. Reserve drippings for marinade.

Layer the potato slices in the bottom of the tray.

Layer the eggs, cheese and pickles in a pretty arrangement.

Decorate with olive slices, bacon crumbles and pepper slices.

Marinade: Mix the bacon drippings, warm pickle juice, seasoned salt and black pepper to your taste. Drizzle over all the tray.

DO NOT REFRIGERATE. Let marinate for a couple of hours.

This is a beautiful, colorful salad... The red potato slices, yellow egg yolks, green pickles and peppers, green olives with red pimento, black olives, golden cheese... Guaranteed to be a sensation!

For those in a crunch for time... sliced salad olives, canned sliced black olives, dill slices, bagged bacon bits, and shredded cheese will work fine.

Hope you love it!

Submitted by: Cathy Roy