Miller Potato Salad

INGREDIENTS

• 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks use (red or yellow - not russet or idaho) should be waxy, not dry when cooked.
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 cup thinly sliced celery
• 1 small chopped onion (or to taste)
• 4 hard-cooked eggs, 2 mashed like for egg salad, and 2 sliced to put over top of salad. 
• 3 slices bacon, crumbled and separated - 2 go into salad, one gets sprinkled over top.  
• 1/2 cup chives, chopped
• ground pepper

DIRECTIONS

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise, salt, and pepper in large bowl. Add potatoes, celery, onion, 2 mashed eggs and 2 crumbled slices bacon and toss gently. Top with sliced eggs, pepper, and crumbled bacon.  Serve chilled or at room temperature.

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